Archive for August 2nd, 2011

Several months ago we broke down and succumbed to the infamous iPad generation. You might call me and say, but don’t you already have an iPhone, an iMac, iPod, iPod Touch and Shuffle? Yes, but this is different. I’ve always said that one can justify anything. Well, here goes!

My friend Pam emailed me a lovely pdf book of dessert recipes and I opened it on my iPhone. What? Do I want to open it in iBooks? OK, let’s try it. iBooks opened this bookmarked pdf, I’m able to click on an index and it takes me directly to the recipe. Click, click, click (that’s my brain thinking)…I have most of my own recipes as pdfs, all I need to do now is link them together in sections. So, I took one week, standardized my recipes (of course you did) and created sections. Voilà, my new recipe collection. Now looking at the recipes on my itty bitty little iPhone is a bit difficult — hence the iPad (justification). Our lovely iPad resides in the kitchen on the desk and when we need a recipe, we take it to the island and voilà! No more stained or torn pages. The only thing missing is the ability to edit the recipes on the fly — but that too will come. Someone will create an app for it!

The iPad recipe collection sits in the background




Of course, if the type is still too small, you can always enlarge it!


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Each day our tomato plants are simply overflowing with fruit! We were at the cottage this weekend so yesterday there were three days of tomatoes to be harvested. Our home grown garlic has finally cured and the basil was looking pretty sweet as well. What to do? Bruschetta, of course! Using the different coloured tomatoes makes me think of jewels!

1 cup cherry tomatoes in various colours cut into eighths.
4-6 basil leaves, chiffonad
1-2 tsp finely minced garlic (I use my micro-plainer for this)
3-4 tbsp EVOO
6, thinly sliced whole wheat French stick
3-4 tbsp EVOO

Lightly brush EVOO on each side of the French stick. Toast each side gently in your broiler.
Mix the cut tomatoes, garlic, basil and EVOO, salt to taste.
Gently spoon the tomato mix over each toast, drizzling with the extra juices.
Serve immediately.


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