A model bunny for Hop Day. To me, this pose says “No, darling I don’t mind if you take my picture, just don’t bother me, I’m trying to work on my tan.” Maybe I should have photoshoped in some sunglasses. Either way, Izzy is looking mighty fine in this one. Just look at those little bunny legs. Adorable.
I know earlier this week I talked about my disdain for certain vegetables. First on the list is a red, juicy item that is ubiquitous in many kitchens around the world…except for mine. Nope, you will never find a tomato in my kitchen, unless it’s been diced, crushed or sauced and then shoved in a can. Or in the fridge in a clear plastic bottle.
You see, the thing I can’t stand about tomatoes is their texture. Their skin is firm, but their insides are mushy, and the taste of fresh tomato has just never appealed to me. I can however, tolerate cooked tomato, as long as there aren’t big chunks of the vegetable floating around. Yep, I’m that person that picks tomato chunks out of their pasta sauce.
Also, I’ve been known to put ketchup on pretty much any protein source. I know it doesn’t count since it’s mostly vinegar and high fructose corn syrup, but I’m just trying to prove a point. As long as they’ve been mashed up and cooked, I’m ok with tomatoes.
Which brings me to these rolls. They get their tomato flavor (and awesome color) from tomato paste, which is totally fine in my book. Add in some dried basil, and you’ve got yourself one delicious bread bun.
Eat one with a slice of fresh mozzarella, and you’ve got a Caprese salad! Well…maybe not. But they are fabulously tasty with pasta, or as a snack.
Adapted from Thyme