Yes we have said adieu to summer, there is a slight nip in the air, & I love it. My yard  looks bathed, happy & fresh. Finally it is sinking in that Fall is here.  The tomatoes are growing, so are the bell peppers & hot peppers & other little things.

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“Salsa is the Spanish word for sauce–an indication of this condiment’s origin in Spanish-speaking countries of the Western Hemisphere, particularly Mexico and the countries of Central America. In these countries, the word “salsa” encompasses a wide range of culinary concoctions, from sauces that are smooth, cooked, and served warm or hot, to condiments that are chunky, raw, and served at room temperature….The most common type of salsa was–and still is–a version of Mexican salsa cruda (raw sauce), also known as salsa fresca (fresh sauce) or salsa Mexicana (Mexican sauce), made with chopped tomatoes, onions, and fresh green jalapeno or serrano peppers…” (The Food TimeLine).

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The kids are back to school. Summer is at the tail end; in Texas we will still have a few weeks of heat  & then the more pleasant weather creeps in. Hot it is here, but I still feel sorry to see the summer go.The Labor Day, almost officially announced that summer will be gone soon, & gone will be the delightful fruits, berries, the warmth & the colors.

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I have these attacks of weird cravings at weird times. One evening I wanted to have the cranberry jelly. Not the sweet kind, but kind of wanted that feel of that cranberry jelly, that smooth texture… Well instead of wandering away with that, let me tell you that this tomato jelly was created out of that craving  I found out that this is actually called a Tomato Aspic. I am glad I made it.  Not only does it  look pretty, & colorful, tomatoes are  loaded with all those lycopene, one of the most powerful natural antioxidants.

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