About a week ago, I made Salsa, repeating the recipe that worked at the County Fair.

Today, I decided to do something with the Roma Tomatoes that are coming on, and I thought someone might find it interesting, as it is really easy. My friend Dorothy Moen incouraged me in this, as she said it was what she used to do. All you do is blanch the tomatoes (peel) and then quarter them, and put them in a container for freezing. I'm acually using containers from Dorothy Ebert, and one of them has a mark on it that says "Corn '74" which indicates to me that the container is older than my daughter, but it still works fine. After they are frozen, the tomatoes are just ready to dump into soups or stews or tomato sauce. Something about the freezing process makes the more like stewed tomatoes - without the headache of stewing. And without the hassle of canning.

Around our place, I save all the various tomato pieces and take them out to the chickens. They just love rotten tomatoes and tomato pieces, almost as much as they love the tops of strawberries.

The new standards are to pressure can straight tomatoes and I don't have a pressure canner. It limits what I can do, but that's OK, freezing them is so much easier, and you can do it when they come on, not waiting for bunches to be ready to make it worthwhile to set up all the canning equipment.

In other news:

I've decided to see if Paul can wear contacts. He keeps breaking his glasses, and I think that contacts will be safer for sports, as he sort of tapes his glasses inside his helmet for football. This can't be a good thing. In wresting, it was good that is it s close sport, as he can't see much without his glasses, and can't wrestle with them on, obviously.

School starts this week for him, and next Tuesday for me. It's been a pretty darned good summer.