Want a summery side-dish treat? Pick some firm tomatoes (romas are a good bet, or slicers that are pink instead of red), slice each one, then cook the slices in a medium-heat, greased skillet until the bottom begins to turn orange-red instead of pink-red. Flip your tomatoes over and top each with a thin slice of homemade mozzarella, a sprinkle of salt and pepper, and a little grated parmesan. Put on the lid and cook some more, just until the cheese melts. Delicious!

And now I need to make more mozzarella....

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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