Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Directions
Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit.

To add a little sweetness try out the lemon glaze to drizzle on top of the scones.

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

2 tbsp minced garlic

3 large tomatoes
10 cherry tomatoes
5 cloves of garlic
1 tbsp sea salt
1 tbsp pepper
1/4 cup olive oil plus 3 tbsp
2 tbsp italian seasoning



Preheat oven to 400 degrees.

Cut the 2 large tomatoes into thick slices and lay on a single layer in a greased baking dish.  Cut cherry tomatoes in half and put in the baking dish. Try to keep tomatoes on a single layer.  Smash cloves of garlic and sprinkle on top of tomatoes. In a small bowl mix together sea salt, pepper, and italian seasoning. Sprinkle the mix on top of tomatoes. Pour 3 tbsp of olive oil on top. Bake for 35 minutes.

After taking the tomatoes out of the oven let cool for 8-10 minutes. Pour the tomatoes into a food processor and add 1/4 cup of olive oil. Set food processor on low speed for 1 minute. Pour into a bowl and keep warm.

Serve over pasta.