Best Blinds for Families

Keeping a neat, tidy, and beautiful home can be a challenge when you have kids, but it can be done. You just have to be smart about how you decorate.

For example, leather furniture is much easier to clean than suede, and…

Eating After a Lip Lift

A lip lift is an operation that modifies the appearance of the lips to a more appealing one. It reshapes them to enhance the facial area above the lips. Most people who undergo this procedure usually have an elongated gap between their noses and lips and want to make the…



Tomatoes smell exactly like summer sunshine.  After years of eating anemic, mealy tomatoes from the grocery store, I was blissfully surprised when I first grew my own in college.  I love the heft of a sun-ripened heirloom about ready to burst with all that sweetness and warmth.

I always have more than I could ever eat, and so saving their sweet, juicy beauty for winter is a perennial priority.  I’ve grown countless heirloom tomato varieties, and I have tried even more ways to preserve tomatoes.  Like most things, after lots of trial and error, I’ve discovered that the simplest method is best.  I used to can tomatoes, dry tomatoes, make them into pasta sauce and salsa, and spend a good part of late summer tending to my tomato crop.  I noticed that I didn’t even eat some of the more labor-intensive results and most of the time I just wanted tomato puree to make pasta sauce.

Now I freeze about 90% of our tomatoes, and the whole process is easier than making box mac n cheese.  Sometimes, I still dry the smaller cherry tomatoes or make delicious tomato confit, but usually, even the little guys get tossed in the stock pot. (find the entire recipe at easilyenough,com)

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