What's for Dinner ~Saturday ~ September 21st
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in cream sauce.
Salad from my garden.
Still have to make some dressing--will probably be a vinaigrette.
I think I might make it some kind of tarragon dressing, as that will complement my main dish.
Cher
You use them like pasta. Add pesto or tomato sauce and some parm.
Do I just use a peeler to make the ribbons?
I have a jar of pesto, so this appeals to me.
I use a peeler because I am scared to death of my mandolin. 
I did my research, bought it and have used it only once.
I want to use it, but I'm afraid to even put it together.
With the guard and then an oven mitt!
Just googled it and ordered a pair on amazon. I had no idea ther was such a thing.
I was going to make this tomorrow but now I am going to the triplets for pizza then. Planned to have a Trader Joe's chicken pot pie, then realized I had plenty of time to make this instead. 
with Gruyere Toasts.
Did not make the "toasts", but the soup is absolutely fabulous and flavorful!
Smoky Tomato Soup with Gruyère Toasts
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika, preferably pimentón de la Vera
3 1/2 pounds tomatoes, quartered
1/2 cup water
1 thyme sprig
1 bay leaf
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons heavy cream
Eight 1/4-inch-thick baguette slices, cut on the bias
2 ounces Gruyère cheese, coarsely grated (3/4 cup)
In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.
Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.
Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.
Tomato prep
Soup
Thanks, I am bookmarking this for later.
Hot and garlic spiced for the TMan and sesame for The Madster and me. And the rest of my ratatouille.
with a bagette for dunkin'. You can keep the oyster crackers, because you can't dunk an oyster cracker, now can ya?
Liver & onions, with garlic mashed taters and cabbage steamed with onions and bacon.