Still picking away at the party leftovers. The leftovers are starting to show their age so we have to hurry... Last night we ate the other steak, rubbed with kosher salt, ground pepper, cumin and cayanne, then quickly pan fried. Then we managed to use a huge hunk of blue cheese to make a blue cheese pasta sauce. It tasted like, uh, blue cheese. For the amount of effort put into the sauce, I expected a bit more. The surprise came from the sauteed tomatoes in olive oil, and added basil. They weren't cherry tomatoes - something else, but just as small. Anyway, we were pleasantly surprised with the sauteed tomatoes which took a mere 5 minutes to make start to finish.

Speaking of tomatoes, we like growing them, but we havn't the last couple years, I guess because it's too much work. :) We hate the cages you have to set up. I just noticed some tomato cages that set up like a big corkscrew. I wonder if they're any good?

Quick (not) Gorgonzola (blue cheese) Pasta Sauce, from Fine Cooking magazine March 2002
Rating: good
Sauteed Cherry Tomatoes, from "Perfect Vegetables" by the editors of Cook's Illustrated
Rating: excellent