“Live life as if everything is rigged in your favor.” -Rumi
This statement hit me like a ton of bricks – in a good way! – when I heard it yesterday. This move from California to Germany has really tested my ability to ‘go with the flow’ – to let things fall into place without excessive hand-wringing, all-consuming worry, and internal meltdown on the scale of Fukushima. Where will we live? What will we do until our car arrives? How will I pay my student loans if we don’t have a second income? I can’t understand what anyone is saying!!!
Long story short, I need to chill the f___ out. I need to stop worrying. I need to stop dreading that every situation – finding a home, buying a car, getting a job, learning the language – is going to be difficult. I need to stop assuming that things won’t “work out”; that there will be nothing but hiccups, roadblocks, and doors slammed in our faces. I need to be strong enough and prepared enough to deal with the occasional challenge or disappointment – because there will be some, inevitably – but not ruminate about their eventuality. I need to take a deep breath, keep my chin up, and smile. I need to be positive, hopeful, and determined. I need to remember that I am extraordinarily blessed – with wonderful friends, the most loving family (furbabies included!), and a wealth of amazing experiences. Life truly is rigged in my favor. I need to start living it that way!
So, back to food. I was surprised and delighted to find a small kitchenette in our temporary accommodation here. It has just about everything I need to continue cooking and baking for our family until all of my pots, pans, and gadgets show up with our household goods in November. #rigged! The preparation space is a bit on the wee side, so I’m trying to keep our meals simple and healthy; this dish fit the bill on both counts!
The original recipe – from Food.com – listed the garlic as “optional”. Optional?! In my world view, garlic is never optional, and should be doubled whenever possible. I even swapped out Italian seasoned breadcrumbs for the garlic and herb variety. Sure, I’ll have raucous breath for a few days, but I’ve shared the wealth with my husband and so far we’re canceling each other out. That’s how it works … right?
This dish is easy to prepare and takes less than 30 minutes start to finish. My husband – who visibly cringed when I said “we’re having something vegetarian tonight” – gobbled up two of these as soon as they were cool enough to eat. So did I, despite never having been much of a tomato fan. Give them a try – you won’t regret it!
GARLIC + HERB-STUFFED TOMATOES
Yields | 5 servings
Inspiration | Food.com
- 5 beefsteak tomatoes
- 1 cup flat leaf parsley, chopped
- 2 garlic cloves, minced
- 3⁄4 cup Italian-seasoned breadcrumbs
- 1 cup provolone cheese, grated
- 1⁄4 tsp freshly ground black pepper
- 1 tsp butter, softened
- 2 tbsp extra virgin olive oil
- Preheat the oven to 375 degrees F.
- Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, being careful not to cut through to the base or sides. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Place the pulp and seeds in a medium bowl. Add the parsley, garlic, bread crumbs, cheese, and pepper and mix gently to combine.
- Place the hollowed tomatoes in a buttered casserole dish, and fill with the bread crumb mixture.
- Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, approximately 20 minutes.
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