Slow jams

Bring on the days al fresco, full of bike-riding adventures, aimless outdoor afternoons and picnics in the park. Any day now, Mother Nature—ready when you are! In the meantime, I'll just keep waiting for the Oscars to come on and putter around the kitchen. On the other nights, full disclosure, I usually just listen to the ballad of the microwave. Until now, that is. I'm a fan of music when entertaining so I whipped up this saucy song


Oh, and here's a recipe too.

Tomato Sauce

What you need:

1 tablespoon coconut oil
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
1 can (28 ounces) of crushed tomatoes or substitute with about 6 fresh tomatoes
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper

What to do:

1. Heat the oil in a large pot over medium heat. Once heated, add onion, celery, and carrot, then cook, stirring until onion becomes translucent which should be about 10-12 minutes. Add garlic and stir until aromatic, about 1 minute. Add tomatoes, thyme, oregano, bay leaf, salt, and pepper.

2. Reduce the heat to a simmer, cover, and cook over low heat, stirring every 10 minutes, until the sauce is thick and smooth, about 1 hour. Discard the bay leaf.

Friendly reminder: Just because you can dance while dicing tomatoes doesn’t mean you should dance while dicing tomatoes.