Cookerati

Deb and I grew up in the city, long long time ago.  We only had a little yard, bigger than most of our friends, but much smaller than the yards we enjoy now.  Our yard and the one across the fence – an Italian family, were the only ones we knew of that had vegetable gardens.  Grass was a coveted commodity.  People protected it with fences, and walls and signs that said – “Keep off the Grass”.  We didn’t care too much about the grass, especially since we had trees shading most of the yard, but the one nice sunny spot had a vegetable garden.  We grew tomatoes in that vegetable garden and I would go out with my salt shaker, and pick a nice ripe tomato to munch standing right there in the middle of the tomato patch.  Now we have bigger yards, but we’re still growing tomatoes in our gardens and I wait with baited breath for the first bright red tomato to be ready.

When I was making my Ruby Red Cabbage Slaw, I needed to go out and gather some fresh tarragon.  I took my trusty flashlight and as I was walking out to the herb garden, I passed the tomato bed and something bright red flashed in the light.  What?  Didn’t anyone see that out there?  I struck gold.  I pulled up the bottom of my shirt and picked three very ripe, ready for the picking tomatoes and dropped them in my shirt (who needs a basket).  I waited until today – to make my first tomato sandwich.  I love, love, love tomato sandwiches.  I don’t have to have the B, or the L, just give me the T, T, T!!!  I did add some basil, because it’s so close I picked it too, and they go so well together.

Ingredients:

• 1 medium or 2 small homegrown tomatoes
• 2 slices toasted bread
• Mayo
• 3 or 4 leaves basil chopped
• Salt
• Pepper

Directions:

Smear Mayo on both pieces of toast.  Slice tomato and place on one side of bread. Sprinkle basil on the other. Shake a little salt & pepper on the tomato.  Slap both sides together and take a big bite. MMMMMMMMM