“Mom, since it’s my graduation, and the last day of school, can I choose what we have for dinner?” Sure.

Yesterday, was pajama day for the little guy and graduation for the fifth graders. Yet, they went to school one last morning to complete the days for the school calendar. Report cards were handed out too. Yesterday’s ceremony saw boys with suits and crooked ties. Girls, with curls in their hair, and wobbly heels.

For the ceremony, they were dressed up and photographed by family. Today, they were back in the classroom with their shorts and sneakers. It must have reminded them what they are really leaving. There were more tears and hugs, as they were dismissed today, than yesterday. Teachers comforted them and wished them well.

My older guy was sad. Sad for the familiar. Sad to leave his class and his teacher. Sentimental sad.

His choice for dinner? Our roasted tomato vodka sauce. Start with using the olive oil, balsamic vinegar, sprinkle of Kosher salt, method we have done in past posts. If your just joining the conversation, you can scroll through to find this easy-to-prepare method.

Start with about 8 plum tomatoes. Roasting the tomatoes deepens the tomato flavor. This element stands up well, to the richness of the splash of light cream, that is added at the end.

Slice a head of garlic in half. Drizzle with olive oil (not your expensive one) and sprinkle with Kosher salt. Wrap in aluminum foil and place on your grill. Not over the direct flame, or it will burn. Place on indirect heat.

The garlic is roasted when you can smell it and the cloves are soft. Allow to cool.  The garlic will squeeze right out of their skins.

After the tomatoes come off the grill, allow to cool. If you are pressed for time, you can place the tomatoes and garlic directly into the blender. Be careful though. Anything hot creates steam.

Once you place the top on the blender, cover with a towel and a firm hand. Slowly pulse. Follow that with a continuous blend. If you don’t take this precaution, the pressure from the steam will blow the lid off the blender. There’s the origin of the expression.

When the tomatoes and garlic are blended, place in a pot. Add a cup of water. If you want to use vodka, cut the amount to half a cup. Simmer, on a low flame, for about 45 minutes. Sauce will reduce.

When sauce is reduced, take off the heat and cool for ten minutes. Stir in 1/4 cup of light cream and blend. Add some torn basil leaves and add any salt to taste.

Serve with linguine, or spaghetti, and your favorite grated cheese.

Goodbye elementary school for my older guy. What a great time he had!

There are four days left of the blogathon. We’re almost there!