My favorite part of the day was when Riker went down for his nap and I got to work canning about 15 jars of homemade jam.
Last week Matt surprised me with a huge, 20-pound bag of fresh Jersey peaches, knowing that I've wanted to make peach preserves all summer. The peaches were starting to turn bad yesterday, so I made sure to do my jamming and not waste any of the beautiful fruits.
We were starving after our long day of chores, and neither Matt nor I felt much like cooking a big meal. You know sandwiches make their way onto the rotation once a week around here, and last night seemed the perfect night.
In an effort to use up some waning garden produce, I decided to make roasted vegetable and goat cheese baguettes. To make the filling, I simply peeled and sliced two small eggplants, and cut 5 tomatoes in half. Then I drizzled them with olive oil and sprinkled them with salt, pepper, thyme, basil and garlic. I roasted them at 400 degrees for about 35 minutes, flipping them halfway through, until they got nice and caramelized.
In the meantime, I sliced a baguette in half, and spread one half of the bread with olive oil and garlic powder. I toasted the baguette in the oven for about 5 minutes, until it got crispy and slightly golden brown.
Once the bread was toasted, I spread the other half with a little herbed goat cheese. Then I piled on the roasted veggies and we were good to go!
The veggies were chewy and sweet - especially the roasted tomatoes - and the bread was crunchy and salty. Perfect combo.
We ate our sandwiches while watching the finale of Breaking Bad. Is anyone else watching this show? Aaaah what a crazy ending!
That man is starting to scare me big time.