Recipe: Butter-Crusted Scalloped Tomatoes

So I cooked yesterday, in my (finally) clean kitchen, for pretty much the first time.

Anyone who talks to me knows I like to cook, but I prefer baking.  Baking was kind of tailor-made for me.  I love sweets, I love crafting little sugar-coated delicacies.  I like making desserts pretty as well as tasty.  Cooking is a lot about how a thing tastes.  You add pinches here and dashes there, using the recipe itself as a guideline.  There’s room for more (or less) and a lot of it is edible mistakes.  Baking is much more precise.  You need a specific amount of flour and butter and sugar because otherwise the confection will not taste right.  Many mistakes are not edible (or only barely edible) because of this.  It appeals to my OCD nature.

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