Changing Gears: Courage, Cancer and Family!!!

The diagnosis of cancer is a very scary thing. It touched our family and many of yours. As I write this I am thinking not just of our family’s reaction but about my very special friend Josie’s Mother who was diagnosed with ovarian cancer about one year ago. It was a shock to her family and friends. Anna Mariea went with the flow and did all that was requested of her with her very large family’s support. A few weeks ago she decided to have no more treatments. Anna Mariea told me that during the time she has left she wants to live it her way, “It does not matter how long or how short my time is, she says. This decision was not easy for her family; it takes courage to make that kind of decision against family. Anna Mariea. is holding her own, she has been traveling and intends to come back for a visit to Healdsburg. Her spirit and the love of her family are keeping her centered. I am sure there are other cancer patients who do the same to stay as self - reliant as long as possible.

I can identify with this need. My husband Marc made the same decision. I will try to solidify the reaction of our family. For 18 months Marc struggled with radiation, chemo and being a hero in spite of his health. He did go back to work for a time. He did have Histocistic Sarcoma Lymphoma.

Marc was diagnosed December 31, 1974. Talking to the children about his illness was hair rising. During this time, I took the job of opening the Restaurant “Annie’s Firehouse Soup Kitchen” in the spring of 1975. Every morning I got up at 4 am to go to work. Marc got up with me and made me coffee and some breakfast even though he did not feel well it was his gift to me for helping to keep things as normal as possible. Marc’s fight with his cancer ended August 1976.

One day after Marc died I received the job offer as General Manager for The Graduate Club in New Haven Connecticut an exclusive private dining club; which I accepted.

Walter our oldest was on a walking venture through the Western US and Alaska. He only found out about Marc’s illness month’s later. Walter never thought he would not see his Father again. Communication with Walter was sporadic because he never had a phone in the wilderness. I recall that a few days before Marc gave up his fight Walter called and I told him that his Father was holding on to know that he was okay. Walter said, “Do not tell him I called I am on my way back home.” I told Walter that I could not do that - his Father needed to know that he was okay and coming home. He never made it in time. Walter arrived the day of the funeral; I took him to the cemetery where he stayed awhile. After he came home he locked himself in our garage/work space and every time I tried for him to come out and join the family and friends he threw any thing he could find at the door. We could not get in to talk to him. After a couple days of this Walter did join us and since he was the oldest he chipped in wherever he could. Eventually Walter decided to go walking again which I believe was good for him.

Neal son number two has always been the quiet and very smart one with his father’s sense of humor. He just shut down and I could not reach him emotionally. Every time I had to go to work or just left the house Neal got frantic wondering if I would come back. Neal the joker of the family became more and more withdrawn. However he helped me with chores, now he hates to do them for himself, ha, ha. His academics dived (actually the four oldest boys academics dived). Neal also would help me with catering, but never among the guests he always stayed in the kitchens and did prep work or dishes. I always felt sad because he did not work up to his potential. He is the kindest man you want to meet, shy but has a big open heart.

Paul who is the third born did not feel comfortable with his own family. He wanted to go and live with his Uncle Russ (Marc’s brother) and Aunt Carroll, who lived in the LA area.  I let him move for one year. If that was good for him I am not so sure. Paul covered his sadness with being obnoxious at times. I hate to say this but I feel I lost a son during that year away from us.

Rodmond the family savior. Rod and the older boys were at Grateful Dead concert the evening Marc died. When the boys came home and I had to tell them that their Father passed away; Rod climbed on the roof of our house and did not come down for hours. Rod was very angry. Once he came to terms with the death of his Father he became the caretaker of the family. He made sure the house was in order especially the kitchen when I came home from work. Many years later he and the other kids told me that a big percentage of “Amity High”, hung out in our home while I was at work. what went on I can only imagine. Rodmond was only 14 years old; he took on all that responsibility with out being asked.

Steven the loner; Steven also pitched in when needed. The first few months were such a blur. I remember Steven going to his room and hiding behind a book. He would help with meals and work outside in the yard after homework. Once he decided to move Walters Mustang in our drive way and ended up in the ditch. Needless to say Walter was livid. Steve did not get hurt but could have he was but 13 years old.

Kurt and Heidi; neither child was home when Marc died. Both had been in New Jersey spending a couple of weeks with friends, Christina and Thomas who were the same age. Margot and Jim their Godparents brought them home the morning of the funeral.

It was so hard to tell them that we are going to the cemetery to bury their Father.

All the friends and relatives comforted them. I really did not see many tears; I am sure in the comfort of there room they were. Heidi found refuge in playing the piano. Kurt just hung in there and found a good friend Charlie who he spent time with along with his family. Heidi also had a good friend Lisa and she did spend time with her and her family. A few years later, Heidi also spent a lot of time with another friend, Andrea and her family. It was a relief for me because I had to work and at times I had to work in the evening when I had a big event going on at The Graduate Club.

Part two of this blog will follow, writing about this is not easy. I will elaborate next about some of the antics the kids managed to get into and survived all of them.

Valentine 1977 ---- 2013

This Valentine I can’t help but think about the first Valentine after Marc died. I came home from work and found all seven of my children home being busy in our country kitchen. To my big surprise I found the dining room table set for dinner with all white plates, red napkins and cut out hearts all over the table. My beautiful children wanted to do something special for me. I will never ever forget that very special Valentine. If you ask me what they cooked I can’t honestly recall.

What happened all the following Valentine Days, none were that memorable as the Valentine 1977.

Yes some remembered the day in special ways, some totally forgot but life was not as it should have been.

Today I celebrated Valentine with my friends Sasha, Charlie and their baby Riley from Australia. They are in Healdsburg for a visit. It was great to have them over for lunch. I also invited my neighbor Jan from downstairs to join us.

Other than having a great lunch, this Valentine was UN eventful. Yes my children called and my granddaughter Jesse sent me a smile box video she made. It is so cute with Jesse playing the piano and Janine, her sister, dancing to her music. This actually made my day.

Holidays like this are still hard on me without the children and their families around they all are scattered from London UK, to New York/Connecticut, Phoenix, Los Angeles, Santa Cruz and Sacramento. Only Neal lives here in Healdsburg - I am lucky if I see him once the week.

I made Healdsburg my hometown 15 years ago this coming May and I really like this town, the people are kind and helpful. I also have good neighbors and made some good friends I love going for walks and window shopping in town, off and on I even buy something special for family and friends. I have house guests not as often as in the first few years and it is always fun to play tourist and go wine tasting. We have a lot of events going on with various wineries. This Coming weekend is the wild mushroom festival at some wineries here in Dry Creek valley. I will try and attend at the Collier Falls winery. It will be fun. The winery owner is a friend. I wanted to taste the wild mushroom shooter/soup. Since I am known as the Soup Queen, ha, ha it is right up my alley.

Here is one of my family and friend’s favored recipe

Zucchini, Apple and Tarragon Soup

2 tablespoons olive oil

Zucchini’s

2 carrots

1 celery stalk

1 granny Smith apple

½ onion

1 cup frozen peas defrosted (fresh peas may be used

½ teaspoon turmeric

1 to 2 teaspoons died tarragon or to taste

2 quarts chicken or vegetable stock/broth

¼ cup of half and half or heavy cream

Wash zucchini, remove ends, clean the carrots, celery, peal the apple and cut all into 2 inches. Peel and chop the onion.

On a medium high burner put the pot with the olive oil, when oil is hot add the onions, turn to medium low and sauté the onions until soft but not browned. Add the vegetables except the pea’s sauté for 5 to 10 minutes. Add the spices and sauté for about 8 minutes.

Add the stock, start with 1 quart and gradually add more until the vegetables are barely covered. Cook on medium heat for about 40 minutes, add the peas and cook for 10 more minutes.

Now cool the soup to room temperature, in a food processor or blender puree the soup in batches with some of the liquid, make sure the soup is not too thick or too thin add more liquid as needed... Put in a large bowl add the half and half and incorporate the cream. Heat through but do not boil and serve.

Top with sour cream or Parmesan Cheese, a sprig of fresh tarragon ads pizzas.

Make 4 to 6 servings

Note: This soup has a 3 to 5 day shelf life.  You also can freeze the soup without the cream. When ready to eat heat the soup through and add the cream, do not boil or the cream will brake

California Adventure Continues Part 2

California Adventure Continues Part 2

The last post ended with the Irvine Ranch Farmers Market. While still at the Irvine Ranch Farmers Market I was recruited to become part of the opening team of the Four Seasons Hotel in Newport Beach, California. I took on the project with glee.

Me & a colleague at the employee opening party,
Four Seasons Hotel, Newport Beach, CA

My part in that venture was training the banquet personal in French service. This was not an easy task -most hotels or restaurants do not go with that venue. The Four Seasons Hotel did and, I presume still does. Of course a lot of grumbling went on and on. I had the service personnel train with raw eggs, (want to guess how many dozens of eggs ended up on the floor?) Yikes! In the end they managed the task.

I also took charge of the banquets themselves which was not one of my favorite parts of the Food & Beverage Catering Department. However, I knew I had to do it if I wanted to move up at the Four Season Hotel Company. It was hair-raising at times. I decided I needed to get out of banquets and move either into catering sales or take on one of the Restaurants. The F&B was a woman and she was on top of things; people always thought of me as a drill sergeant but Nicky beat me by a mile. We had to wear suits and heels which, of course, I always did anyway. But, one evening the sub-banquet kitchen floor on the eighth floor was wet and I slipped straight onto my back. Oh boy. That was when I decided I needed to move out of being in charge of banquets.

My friend, the General Manager for the Meridian Hotel, offered me a job in outside catering. Like a fool I went back to the Four Seasons right then and there and resigned, which was another bad choice on my part. The job offer from the Meridian had to be approved by corporate in France since it was to be a new division at the Meridian. Well you guessed it. Corporate did decline the creation of the division. To make a long story short there I was with no job, a condo I had leased with the option to buy and could not, and I had to move with Heidi and Kurt. We relocated to Costa Mesa, Heidi and Kurt rented their own apartment and I rented a one bedroom for myself. To supplement income I did some private catering.

It was not a happy time and I ridiculed myself. How could I have been so stupid to quit the job at the Four Season Hotel before I had a contract in hand from the Meridian? My advice to anyone contemplating changing jobs: never quit your job until you actually have a new one.

After dwelling in my misery for a while I had to snap out of it. My son Rodmond in Santa Cruz suggested that I move to Santa Cruz which I ultimately did. It was a good move for me.

 Heidi and Kurt opted to stay in Orange County. Heidi was in College and had a job. Kurt also was employed.

After a few days in Santa Cruz I went job hunting and landed the job as Food & Beverage Director for the Dream Inn Hotel. I was so happy you can imagine. I will write more about Northern California in my next blog.

In response to requests for my“Eintopf” (Meal in a Pot) recipes I will add my Lamb Pot. It is so good this time of the year.

Lamb Pot

1 pound lamb (stew meat is fine)

   Pepper and salt to taste

2 tablespoons dried basil (fresh basil is better)

1 tablespoon curry powder

3 tablespoons olive oil (vegetable oil can be used)

2 quarts of beef stock (bouillon cubes can be substituted)

   salt to taste (do use salt sparingly if you use beef bouillon cubes)

1 pound carrots (peeled and sliced)

1 pound celery root (peeled and sliced)

4 leeks (cleaned and sliced, do not use the end of the leeks)

Cut lamb into cubes, (if you do not use stew meat). Season with pepper, curry powder and basil. Make sure meat is covered well with the spices. In a heavy saucepan heat the oil, add the meat and brown on all sides. Add the beef stock and simmer for 30 minutes. Correct seasoning. Add the carrots, celery root and simmer 20 more minutes. Add the leeks and simmer 10 more minutes. Finish of with fresh ground pepper and fresh or dried basil.

NOTE: Fresh farm bread or any fresh sour dough bread is great with this dish. Can be frozen up to three month. This is a great party dish.

Makes 4 to 6 servings

Moving On ----Thanksgiving 2012

Table Setting, Thanksgiving 2012

Thanksgiving 2012 was a real family affair; four of my six children including Rodmond’s daughter Larissa came and participated in the creating of the day. Heidi prepped the Turkey with my direction. Paul and Rod took over the kitchen and produced a wonderful meal and did a lot of the clean up work as well.

Bill and Heidi had invited Bill’s sister Ginger and, as has happened the last 9 years, my neighbor Hazel joined us. Hazel will be 91 years old next week; she still maintains our courtyard and keeps moving around to stay limber. More power to her.

My son Steven called from London and wished he could have been here. Walter and family also could not join us. All in all we had a great Thanksgiving and were so grateful for our time together.

This Thanksgiving was not without sadness however; my brother Manfred died on November 14, 2012 in Germany. Unfortunately I could not fly to Germany to attend his funeral. I am the only sibling left and I am so grateful for all my children and that I have nieces and a nephew as well as Manfred’s wife Mia to reminisce about Manfred when needed.

Now we are heading toward Christmas, the biggest Holiday of the year. Our Christmas will be here in Healdsburg as well. I do not like traveling during the Holiday season. I love staying home and having friends and family come to visit.

I made my Advent wreath yesterday since December 2 is the first of Advent. I will have a small Brunch on Sunday for some of my neighbors. In the next few weeks I will attend a couple of Christmas parties. I also will do some spotter work in the next four weeks. It is a fun job except when it comes to writing the reports, ha, ha.

Missing my son Kurt and husband Marcus becomes acute this time of the year. It is hard to believe Kurt died 13 years ago and Marc made me a widow 36 years ago. He was a great Father and Husband. All these years I could not bring myself to get married again even though I did have a couple very serious long term relationships, my answer was always no. These days I wish at times that I had married again. Having seven children was a big factor in my saying no!!

Our children made it through their grieving and time of being difficult. All grew up to be self-reliant. They have families and keep in touch with me, some more than others.

Needed to keep you posted on the now. Wishing you all a very Merry Christmas and a Happy New Year!

The California Adventure Continues! 1982 to 1994

Summer 2012 in Healdsburg is as beautiful as the summers were on Balboa Island. The Island is surrounded by water; Healdsburg is surrounded by fields of grapes, both are beautiful.

Moving to Balboa Island where Heidi, Kurt and I found a new home. We really enjoyed living on the Island. Our second home was a waterfront home and we liked watching the sailboats passing through the channel into the pacific. Boat parades were colorful during the holidays, and we were having chili party's while watching the parade with family and friends.

Heidi and Kurt adjusted to the Southern California life style and made friends.  Since Heidi always liked to bake, she ended up working in a little bakery on Balboa Island called Dad's. She could walk to work. Two years later the owners offered her the little apartment upstairs from the bakery for the summer. Heidi was elated.

My son Neal decided to move to California and moved in with us for several months, but he was not a happy camper there. He did have a good job but he became a hermit for a time. (It saddened us all).

It was on Balboa Island that I finally accepted that my daughter Heidi was not always the angel I believed her to be. That was a sad day for me because, until her teens, she had not gotten into any notable trouble (details may unfold in a later blog). Kurt was busy redeeming himself as a sort of undercover spy for Corona del Mar High School.

I was recruited to help set up a company called COOK LINE after leaving Le Premier Restaurant. This company was short lived but a great idea. It gave Chefs all over the country directions when they got stuck on how to prepare a dish. Most of the clients came from the Midwest. I counseled Chefs from Montana, Ohio, and Iowa and so on, all via phone and slow mail. Boy, now all you have to do is go online and get all the answers you need.

I remember when I was getting ready to fly to New York City to meet with the Conde Nast Brass about plugging the company, but it never happened - Sandy pulled the plug on the company.  She said that it was not cost affective. She was right.

My next venture became the opening of the Irvine Ranch Market in Newport Beach at the Newport Center. My title was Assistant Director of Food services. This was a great job. I trained cooks and sales service personnel. I was responsible for the creative development of recipes and displays in six stores.

One of the stores was not doing so well - as they say, “location, location.” I was put in charge to do a turn around, which was not easy to do. But, we did it with promo and a change of venue to meet what the customer in the Laguna Beach area wanted.

I worked with Irvine Ranch Farmers Market for about 3 years. During that time my Boss John and I flew to New York. John wanted to see the products at the very famous delicatessen Zabers in New York City and others. We dined in various Restaurants I had picked out from my time living in the city. It was an interesting trip and no, no romance!

That trip helped to upgrade the older stores and made them all very profitable. The Newport Store is still going strong and the LA store as well. I kind of lost track with what happened to the smaller stores.  

John’s concept is used now by various companies but, he was the pioneer, and I am proud to have been part of the development of Irvine Ranch Farmers Market.

Of course, after I left I had to return my company car which I loved since it was a two-seater sports model. I used to drive an average of 150 miles a day from store to store. I still have my uniform which was/is a white butcher coat hanging in all six stores.

Sigrid’s Chili

½ cup olive oil

 6 onions (chopped)

 5 green peppers

 3 jalapeno peppers

 1 pound mushrooms (halved)

 5 teaspoons oregano

 3 bay leaves

 8 tablespoons chili powder

 5 tablespoons cumin powder

    red pepper flakes to taste

 5 pounds lean ground beef

 2 large cans tomato puree

 3 large cans chopped tomatoes

 4 quarts beef stock (bouillon can be used)

 

 4 pounds kidney beans

    water to cover beans

    salt to taste

 2 large bouillon cubes

In a large pot bring cleaned beans and water to a boil. Cook beans for 10 minutes and drain. Put beans back in pot and cover with fresh water. Add bouillon cubes salt to taste. Bring back to boil lower heat and simmer for 1 to 2 hours. While beans cook heat the olive oil in a large heavy pot. Add onions, green peppers, jalapeno peppers, garlic and mushrooms stirring frequently until onions are lightly colored. Add meat stir, add all seasoning and keep stirring until all is incorporated, about 15 minutes. Add stock, tomato puree and chopped tomatoes with the liquid. Bring to a boil, lower heat and simmer for 2 hours. Add the drained cooked beans. Cook for at least another 30 minutes on low heat. Stirring occasionally. If your chili should start to burn, remove and pour into a clean pot. If needed, add more beef stock.

Makes 48 servings:

Moving to California

Moving to California

It was the year 1981 when I was recruited to become Food & Beverage Director for the Newporter in Newport Beach, California. Which is a Hyatt Hotel now? We decided it would be a good move. Living in New York City and Connecticut lost its appeal... My two youngest children, Kurt and Heidi, and I packed up the belongings we wanted to take. Most of my furniture I had sold and the items the other kids wanted they moved into their home. The rest went into storage.

I rented a limo to take us from my son’s Neal, Paul and Rodmond’s home in New Haven, Connecticut to Kennedy Airport. We landed in Los Angeles where my sister-in-law and brother-in-law picked us up from the Airport. We stayed with Carroll and Russ the first few weeks. The drive to Newport Beach was a long one. I commuted every day with the children. I enrolled them in the school in Newport Beach for the fall. Yes it was summer when we moved to California.

I started to look for housing, which I found on Balboa Island. A cottage style house with very shabby furniture. The house was a summer rental so we could not move in until September.

My new job was to start on September 5, right after Labor Day. We moved on Sept. 2^nd to Balboa Island. All three of us loved that little Island. Heidi and Kurt started school and I started my new job. Here comes the kicker! My second day on the job, the General Manager called a meeting with all of the top management to introduce me. As we were in the meeting I was called to the phone and had been informed that Heidi and Kurt did not show up in class even though I had dropped them off. I felt I had to excuse myself from the meeting to go looking for my children. The General Manager was annoyed and said quote, “Woman do not belong in top manager position.” I for one am a very reactionary person and turned around and said, “You can take your job and shove it.”

I knew he and I would never work well together, the Food & Beverage Director being the number two person in any Hotel. You see, I was recruited in New York City by the Seagram’s Company which owned the Newporter at the time. The General Manager never met me until I moved. He was not pleased that I was hired without his input. I actually can understand that now. At the time I thought, “What an arrogant SOB.”

I went hunting for Kurt and Heidi and found them at the famous Newport mall. Now, here I was with no job, a rental to pay for and living expenses. It was a good thing that I had some limited income for the children from SS.

The next day I picked myself up and went job hunting. I knew I would not have a hard time finding a job, which I didn’t. I took on a spotter job for an upscale Mexican Restaurant.

Of course that was not a steady income but it helped us over the hump. One evening as I was sitting at the bar observing the servers and Bartender (who was working into his own pocket), across from me was a couple a beautiful young woman with a man not to my liking. I kept thinking, "What is she doing with that guy??" We started talking, introducing ourselves and so my friendship with Nancy began. Nancy to this day tells people I picked her up in a Bar, and I respond with, “You picked me up.” Nancy gave me her business card which I tossed in a drawer at home.

As I said before, the house had very shabby furniture so, after a couple of days, I went out and bought some dark green sheets with roses for color, some plants and candles and redecorated our home. I will never forget when my son Kurt came home from school with a friend. He said to his friend, “My Mom can make a dump look elegant.” What a compliment from a 15 year old. Both Heidi and Kurt started to settle in and make friends.

I for one went on a job hunt and after a few days was hired by the owners of Ambrosia and Le Premier Restaurants. I was hired as a troubleshooter and trainer and recipe taster for Le Premier Restaurant which was a very new venture. Le Premier had a Swiss Chef whose cooking was more tuned to catering big functions instead of cooking on the line. His sauces were the worst I ever tasted, all flour and paste, yikes! One day I went into the kitchen and put a spoon into his sauces and the Chef went berserk. He threw a Chef knife at me yelling about what gave me the right to taste his sauces. I have to say here that Gerald the owner and his Brother Gustav never told him that I was hired to do just that. Gerald was not happy with the food in general. I told Gerald that his Chef is a banquet Chef and he needs to let him go. I than went on the hunt to find him a banquet Chef Position, which I found in Las Vegas. He was happy to move on and, after a few weeks even called to thank me.

Le Premier and Ambrosia Kitchen

We hired a new Chef with expertise in California and Danish Cuisine. Gerald and Gustav came from Denmark to the States. Le Premier became a very successful Restaurant and I had fun working with everybody

Ambrosia was already very famous throughout the country. I stayed with the restaurant for 2 years.

I will add a photo. Next the California adventure continuous!

Trying to buy Petit La Femme

Saturday was the wedding of the year in Sonoma County. It was a very special event with an Irish theme. My friend Josie got married to Kim with whom she fell in love at the Sundance Film Festival almost three years ago. Kim is Irish hence the Irish theme.

All the excitement and the wonderful setting with great food brings me back to New York City and some of the weddings I planned, cooked for and executed. One wedding really stands out, the theme was Gatsby. It was a wonderful and very special wedding. It took place in East Hampton, New York.

The wedding party was dressed in Gatsby Era designs. As you can see New York City, Hampton, New York and Connecticut was a very big part of my career and our family life.

While doing the occasional catering and doing turn arounds for restaurants I also had this fantasy of buying a small restaurant. The restaurant was called Petit La Femme. It was in the Village and a favored of mine as well as Koch, the mayor at the time of New York,  along with a few film and television stars. The restaurant had only 6 tables; the kitchen was so minute one had to really be organized. I wanted that restaurant in the worst way.

I pounded the pavement to secure financing which took me about 4 weeks. I had two investors, rearing to go. The day before my Attorney and I were going to sign the purchase of the restaurant, I went down to look at it one more time; I believe Heidi went with me. The restaurant had a lock on it and some IRS notification at the door. I called my attorney and told him what was happening and he advised me to drop the idea of buying this little gem. It would give me problems, especially since the owner had a big debt to the IRS and the City. As they say, one dream down the drain.

The restaurant business is one of the toughest to maintain; anyone who is familiar with restaurants knows that. Opening night can make or break you and if you do not have operating capitol for at least one year don’t even bother to open a restaurant.

The upside is it is like going on stage - it can be fun but, never loose sight that it is a lot of work. Never open a restaurant if you are not a people person. I have seen more Restaurateurs/Chefs fail because they do not want to handle the public. Networking besides having a great product and a well-trained staff is a must. Staff can also harm the success of your business. Owners need to be aware that servers and bartenders have to be treated with respect and be well trained. My father used to say, “Do not expect your staff to do something you will not want to do yourself. You are only as good on the top as with the staff you surround yourself with, never any better.”

In my fifty years plus in the hospitality industry I never forgot that and used it as a training tool. To this day I have former staff write or call me and tell me I was a tough task master but it served them well, even if they chose a different path in their career. Some opened their own businesses, others climbed the corporate ladder in the Hotel Industry. If you put yourself out there, the rewards and recognition are rewarding.

Next we move to California with my two youngest children.

The recipe I like to share is a true French recipe:

Set oven at 350*

Tomates farcies a’ la Provencale.

4 large tomatoes, halved

1 cup good bread crumbs

2 to 4 garlic cloves, finely minced or pressed

1 cup chopped parsley

Salt and pepper to taste

Wash the tomatoes, dry, remove stem and cut in half. Lightly squeeze the seeds and some of the juice out. Do not remove the meaty part. Set aside.

Mix bread crumbs with the parsley and garlic. Fill the tomato halves with the mixture and set on a baking sheet treated with olive oil or vegetable oil.

Top the tomatoes with some olive oil and bake for about 6 to 8 minutes.

Place on a serving dish and serve as a side dish with fish or chicken. Beef is also an option. The tomatoes also make a great lunch dish on a bed of lettuce with grated cheese and chopped eggs on top.

Serves 4