Posted by Loulou on Aug 31, 2025 | 12 comments

Well, I know that’s confusing but mama missed Thursday and is helping me to both Thursday and Saturday together and she’s even going pretty fast on these because of lack of time. Getting ready for a long trip is not as easy when your washing machine door breaks and water is all over the floor and you have a saggy bed that needs replacing and that Rasta is showing up twice a day looking mournfully hopefully through the French doors in an attempt to make mama feel guilty and feed him (she already had!!), but things are looking up so bear with us. Mama left her Thursday poem on Teddy’s blog and I will say here what we are so thankful for, as always: YOU.

And those brave governors and Senators and politicians who are fightig back to stop T’s outrageous and illegal manipulation of our democratic system. A system that allows ALL Americans the right to gather, to speak out, to resist tyranny. Freedoms that were fought and paid for by brave men and women whose descendants are now fearful for their lives or illegal arrests from the Gestapo ICE created by Trump.

Cities are fighting back. Individuals are fighting back. Organizations are fighting back. He WILL fall.

We are thankful for their bravery and cheer them on.

Maybe our Saturday “Louloupic will spark your spirit.

And the recipe for Pomodori al Riso (stuffed tomatoes);

POMODORI AL RISO

            These are a summer staple in Italy but every country seems to have a stuffed tomato recipe for its tomato season.  In Europe and the USA there are now the wonderful tomatoes anciennes, the old strains of yellow and red tomatoes, and recently the lovely bright green ones grown to eat as picked, not unripe tomatoes as in “fried green tomatoes” (although those are delicious, too, tossed in corn meal, salt and pepper and sautéed in olive oil).

 I select tomatoes of an individual serving size, pretty on the plate and a nice size for a lunch entrée for guests.  You must be liberal with the salt and olive oil, and I have used various cheeses in Franch, apart from mozzarella, such as tomme Catalan or Gouda, cheddar or even a chunk of Brie or Camembert.  Whatever fairly firm cheese you like, try it out.

For 6 people:

6 medium ripe tomatoes

6 heaping soup spoons of Arborio or paella rice (round rice, not long-grain)

1 small bunch of basil leaves

1/2 cup olive oil, plus more for spooning over the top

Juice from half a lemon

Fresh mozzarella, cut into 6 cubes smaller than the tomatoes

Salt and pepper,

Pinch of grated nutmeg

6 medium smooth-skinned potatoes, cut into 1-inch dice

Heat oven to 350F/185C.

Oil a baking pan in which the tomatoes and potatoes will fit snugly together.

Sauté the potatoes in olive oil for about 5 minutes before adding to the tomato baking pan

Cut the tops off the tomatoes about 1/2-inch down and set aside.

With a serrated spoon (grapefruit ones are great), scoop out the tomatoes, taking care not to break through the shells or bottoms.

Salt the cavities well.

In the bowl of a food processor, put the pulp along with the basil, olive oil, lemon juice, salt, pepper and nutmeg.  Pulse two or three times to chop the pulp but not purée it.

Add the rice and pulse once or twice to blend.  Sometimes the food processor will throw the rice all over the sides and make a really good mess, but just scrape it out with a spatula into the hollowed-out tomatoes. Let whatever is left spill over into the baking dish.

Toss the diced potatoes with olive oil and place them around the tomatoes to be their supports while baking.

Spoon a little olive oil over the tomatoes, put on the tops, set a piece of foil loosely over the dish and bake for 30 minutes.  If you need to go somewhere, you can lower the heat to 300 and let them cook a little longer.  After 30 minutes, baste the tomatoes with the juice in the dish, and let them cook 30 minutes more or until the rice is very puffed and the tops are browned a bit.

Take them out and push the little bits of mozzarella/cheese down in the center of the hot tomatoes.  Serve at room temperature.

The trick: You can use any size baking dish as long as the chopped potatoes hold the tomatoes upright and firmly packed into the dish so that they keep their shape.