Courgette production is now dying off. One of the plants has died completely and the other three are just of limping along. The tomatoes likewise continue to look very sorry for themselves. Tiny little pea sized tomatoes are ripening; if I leave them, they don't get any bigger they just split on the plant. Here's the latest batch of tomatoes, courgettes and a mighty 5 raspberries (woo-hoo!)Sunday found me in no mood to go shopping, as Saturday we'd been at a wedding and foolishly I'd also agreed to follow up this over-exurberance with a morning 10k race. Truly daft. I'm 42, I ought to have learned by now. So, by the time I returned, there was no shifting my rear from the settee.
By the time I was able to move again, the shops were shut and the fresh food in the house amounted to:
- a chicken
- the above tiny courgettes and tomatoes
- the abundant garlic and onion I've previously reaped
Fingers firmly crossed, the Chicken was roasting. Nothing interesting to report there; just plenty of salt of top to ensure a nice cripsy skin. To serve with it though, I needed a filler - which the easiest I could find was rice. And lo, courgette rice was born!
- Chopped (fairly fine) and slowly fried two medium onions in olive oil
- Added three large choped cloves of garlic (well..... it needs some taste) and plenty of salt and pepper
- Cut into 1cm pieces the courgettes and then added these also; turning the heat up so that they gained a bit of colour but only cook for a short amount of time so they retain some crunch
- Chopped and added the tomatoes
- .....meanwhile I boiled a pan of rice; attempting to time this to be cooked by the time the tomatoes had suitably mushed down into my vegetable mix
- Drain the rice; mix
- Eat
