This last week was one of intensive eating out, due to a birthday last week (meaning lots of celebratory going out), my dad visiting over the weekend (meaning lots of free meals), and Nathan’s parents coming up from Santa Cruz this morning for brunch. Well, I guess we did cook huevos rancheros for them, so that wasn’t eating out. Note to self: must post about huevos rancheros later – they were awesome!
Meanwhile, summer’s almost ending. Here in San Francisco, all that really means is shorter days, the expected arrival of the winter rains, and the last push to do outdoorsy activities. We already had our first gloomy/misty day this week, but it was bookended by some amazingly warm and beautiful days, so how can I complain? Besides, end of summer also equals an explosion of tomatoes and red peppers. It’s easy to keep up with the tomatoes but the peppers have proven a challenge. So I’ve taken to roasting them to make them stay good longer and using them in various sauces and sandwiches, including this quick pasta sauce I improvised the other night.