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Recent Comments
08/20/25 18:57: Homely:
Beautiful cam, and not one that I have saved in my profile. Sure wish that function was not broken!
Beautiful cam, and not one that I have saved in my profile. Sure wish that function was not broken!
08/19/25 18:49: Homely:
Well, it's been cool and hot both since I was last on. Got super busy for a few weeks but thought I would check back in on you, N Q, and anyone else who cares to drop in. One complaint about bullying and the place has cleared out, apparently. Glad we still have each other! Or not, if you don't ever come back and respond to this message, LOL Hello to anyone who is still lurking around out there!
Well, it's been cool and hot both since I was last on. Got super busy for a few weeks but thought I would check back in on you, N Q, and anyone else who cares to drop in. One complaint about bullying and the place has cleared out, apparently. Glad we still have each other! Or not, if you don't ever come back and respond to this message, LOL Hello to anyone who is still lurking around out there!
08/07/25 21:01: N Q:
Homely unfortunately my weather has changed back to hot and humid, if you're lucky, it'll stay south of you !
Homely unfortunately my weather has changed back to hot and humid, if you're lucky, it'll stay south of you !
08/03/25 20:34: Homely:
And right on cue we have some drier, cooler weather, so thank you! Frantically busy this weekend and will check in more later :-)
And right on cue we have some drier, cooler weather, so thank you! Frantically busy this weekend and will check in more later :-)
07/31/25 02:53: N Q:
Homely I'm happy you like the salad. It's a salad that we tend to call the kitchen sink salad because you can add pretty much anything you like in it except the kitchen sink :) You said you added pesto to your galetta, I do that occasionally with my pasta salads, along with throwing some pine nuts on it right before serving. Your galetta sounds yummy, the pesto would add some nice flavoring to it. I've had focaccia bread that has had most of your galetta ingrediants in it but you only gets bits of flavoring in the bread so I may actually try making a tomato geleta, I definitely have time to try making it. Sorry for sending you my heat but you'll be happy to know that it has cooled way down today so hopefully you'll get this in a couple days :)
Homely I'm happy you like the salad. It's a salad that we tend to call the kitchen sink salad because you can add pretty much anything you like in it except the kitchen sink :) You said you added pesto to your galetta, I do that occasionally with my pasta salads, along with throwing some pine nuts on it right before serving. Your galetta sounds yummy, the pesto would add some nice flavoring to it. I've had focaccia bread that has had most of your galetta ingrediants in it but you only gets bits of flavoring in the bread so I may actually try making a tomato geleta, I definitely have time to try making it. Sorry for sending you my heat but you'll be happy to know that it has cooled way down today so hopefully you'll get this in a couple days :)
07/30/25 17:08: Homely:
Glad I'm not alone in that recollection, N Q :-) This cam has always been such a stalwart - stays up reliably and is so nice and clear. I enjoy watching it day and night and in any season!
Glad I'm not alone in that recollection, N Q :-) This cam has always been such a stalwart - stays up reliably and is so nice and clear. I enjoy watching it day and night and in any season!
07/30/25 17:07: Homely:
Hi, N Q - I made your salad last night and it was fantastic! DH ate it up - I had to put it away so that we had enough left for lunches this week! Perfect for a really hot night here - YES your heat has made it to us! Oof - also very thankful for AC! To answer the galette quesiton, mine is really simple - lots of people make a "tomato pie" with a mayonnaise based binder and I really hate that. Mine has a butter crust base, then you smear about 6T of pesto all over it, sprinkle 1.5c of grated parmesan cheese, and then layer the tomatoes on top. I slice them into 1/4" slices, salt them and let them sit for 10 minutes or so before using them in the galette to get all the juices out of them. Then you fold the edges of the crust up around them, brush the exposed crust with olive oil and sprinkle with more parmesan chees and cook it for 30-40 minutes at 400. When it comes out, I tear up buratta or fresh mozzarella and put it all over the top, grate some lemon zest on it, throw on more parmesan and sprinkle with fresh basil. It's really phenomenal!
Hi, N Q - I made your salad last night and it was fantastic! DH ate it up - I had to put it away so that we had enough left for lunches this week! Perfect for a really hot night here - YES your heat has made it to us! Oof - also very thankful for AC! To answer the galette quesiton, mine is really simple - lots of people make a "tomato pie" with a mayonnaise based binder and I really hate that. Mine has a butter crust base, then you smear about 6T of pesto all over it, sprinkle 1.5c of grated parmesan cheese, and then layer the tomatoes on top. I slice them into 1/4" slices, salt them and let them sit for 10 minutes or so before using them in the galette to get all the juices out of them. Then you fold the edges of the crust up around them, brush the exposed crust with olive oil and sprinkle with more parmesan chees and cook it for 30-40 minutes at 400. When it comes out, I tear up buratta or fresh mozzarella and put it all over the top, grate some lemon zest on it, throw on more parmesan and sprinkle with fresh basil. It's really phenomenal!