Ugh! I spent most of the weekend on the couch feeling poorly. It made me absolutely crazy to be indoors and sitting still for so long. I did, however, squeeze in some fun moments. I also captured some ideas for later projects when I’m feeling great again. First, I made these roasted tomatoes. I like to eat salty grape tomatoes with cottage cheese, but I wanted something warm in the chilly winter weather. Roasting these tomatoes was a perfect compromise. The recipe – if you can call it that – is below.
I spent a lot of time staring at this church rummage sale “find”. I bought the painting (yes, it’s horrible), because it was a huge 4×4 canvas for $5. I thought that I knew exactly what I wanted to paint over it, but now I’m thinking of another option…or three.
Speaking of art project, I’m inspired to try to replicate how this snapshot looks through rain drops with paint. Or maybe an abstract quilt pattern?
When I wasn’t staring at Ugly Painting, I was more happily looking at this. It’s one of my favorite purchases from Crate and Barrel (a couple of years ago, and I don’t think they have any similar in stock). I love that it’s modern and clean lines, while at the same time it has so much traditional influence. This is one of a pair, and they flank the pass through between our living room and foyer.
Oven Roasted Tomatoes
1 pint grape tomatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
salt and pepper (to taste)
Preheat oven to 400 degrees Fahrenheit. Toss tomatoes in olive oil and season with rosemary, salt, and pepper. Spread in single layer on rimmed baking sheet. Bake for 20 minutes, or until tomato skins begin to break open, stirring once about halfway through baking.