I love living in Queensland but we don’t have daylight savings time. Can you imagine summer where it gets dark at 6:00? It sucks.
Apparently the farmers up north would have to be up working in the dark and it would be light until after 9pm so that’s why we don’t have daylight savings time. There’s a bit of a push in our area to get daylight savings but it will be a struggle. Maybe if they just had it in the southeast of Queensland I’d be happy.
Queensland is a big state. If Queensland were a country we’d be in the 25th largest country in the world. It’s over 2,000 kilometres from the state border to the top end.
To make myself feel better for being deprived of daylight savings time, I went out this morning and picked these beautiful cherry tomatoes to have with breakfast. John wanted poached eggs with smoked salmon and roasted tomatoes on wilted spinach. Now THAT’S a breakfast.
We also had a bowl of fresh mango, melon, strawberries and blueberries and a glass of fresh squeezed orange juice. I was so full that I decided I didn’t need to eat for a week. I kept to that until about 3pm when I wanted to eat the north end of a southbound cow.
I know this could have been plated in a much more attractive way but honestly, I was hungry.
These tomatoes were wonderful as breakfast but they’d be terrific as a side dish with most any meal. You don’t have to grow your own, store bought will be fine. I just like to brag that we grew ours in pots!
- 1 punnet of cherry tomatoes
- 2 tablespoons olive oil
- handful of fresh basil leaves
- 2 springs fresh thyme (optional)
- salt and pepper
- Preheat oven to 180C/350F
- Place tomatoes in a small baking dish.
- Drizzle with olive oil
- Tear basil leaves and toss in the thyme (Retrieve the thyme stems before serving)
- Stir to coat everything with olive oil
- Season with salt and pepper
- Place in the oven for about 30 minutes or until the tomatoes have popped and are soft.
