I am a person who relies heavily on their navigation system. I am not sure I could get to the grocery store, a place I go almost daily, without it and here I was in Philadelphia with no navigator memory. This was not a good thing.
Needless to say, I was on the phone post haste with the car service place to arrange for service.
And then yesterday Kate called to tell me that the car she and Charlie share was "doing funny things". Funny things? My baby is driving in a car that's doing funny things? I think not.
So, I arranged for that car to be serviced today as well.
The net result of all of this is that I spent the entire day today in my loner car.
It all started yesterday afternoon when I dropped the kid's car off for service. Then first thing this morning, I had to drop my car off for service and pick up said loaner car (which by the way is why I have a Mercedes. They give you a loaner. No one given loaners anymore, so this factor alone is why I love my Mercedes.) Then I came home and drove Charlie to work because as I said, the kid's car is in for service. Then I dashed to the grocery store.
I got home just in time to put the groceries away and drive Kate to tennis. Then back home so I could whip together a dinner for a couple of Charlie's friends who were passing through Pittsburgh. Then off to pick Charlie up at work. And then back out to pick Kate up at tennis. Then finally back to get my car.
It's a good thing they don't have a per mile charge on the loaner car.
I still haven't collected the kid's car. It won't be ready until tomorrow.
The net result of all this is that dinner was a challenge. But I'm happy to report that in all the madness, I did get to give this recipe for Scalloped Tomatoes a try. It was delicious and a welcome treat after a day spent spinning my wheels.
Recipe: Scalloped Tomatoes
Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.