Two Tomato-licious Lunches

I'm trying to savor my very last days of summer vacation this weekend — a break that was extended into the first week of September this year, thanks to Rosh Hashanah. This past Thursday and Friday I was able to enjoy some peace and quiet around the house while the kids were at school (their classes started — gasp! — before Labor Day this year). I used the time to dry some tomatoes, for starters:


Once these were in the oven (directions to make them are here), I celebrated by eating up the remaining sundried tomatoes from last year's supply. We had been using them sparingly throughout the spring to ensure that they lasted until we had tomatoes again. Now that day is here, so here's a sundried lunch:


This sandwich is sundried tomato and goat cheese on roasted garlic ciabatta. (The bakery at Market Basket is not too shabby!) The sandwich (which gets put together to eat, of course) is dressed with olive oil, salt, pepper, fresh basil, and fresh rosemary.

The next day I went with a fresh tomato lunch of gazpacho dorado and an open-faced tomato sandwich:


The recipe for gazpacho dorado is here, and although I made it several days ago, it keeps really well. The sandwiches are on split, toasted English muffins spread with goat cheese (immediately after toasting to encourage meltiness). The next layer is a slice of yellow tomato, then some fresh parsley and basil, and finally topped with an over-easy egg, plus a pinch of salt and pepper. 

This sandwich surpassed my expectations big-time, and is a new favorite. I really liked the parsley with the egg and tomato. The goat cheese is probably optional, but was a nice addition.

Too bad I won't be home during the day any more to enjoy them for breakfast.

Also, let's just pretend that I cut the egg open on the smaller sandwich on purpose, for the photo and didn't break the yolk in the pan, ok?

Comments

Post a Comment

Popular posts from this blog

What to Do With an Unripe Watermelon

Image
Back on the first weekend of August we were so excited to see how big our watermelons were getting. We checked all the signs of ripeness: good sound, firm skin, yellow bottom. So Kirk brought one in: And we sliced it open: Shit. This is not meant to be a yellow watermelon. It only even looks that way in the photo because of the lighting — it's really white throughout. It's Sweet Favorite, and it's supposed to be red.  After the huge wave of disappointment rolled through the room, we all took a bite anyway.  It's not sweet, but it's not sour or bitter, either. It tastes like watermelon, just without the sugar. Kind of like a watermelon-flavored cucumber. It's too big to let go to waste, and we felt obligated to wrap it up and keep it in the fridge until we figured out something to with it.   Dish #1: Watermelon Kachumber Kachumber is an Indian salad that is normally made with cucumber. Here we used some of our unripe w...
Read more

So Where's Everybody From?

Image
I don't have any new garden pictures or updates for you today. I have to say, it's getting kind of hard to get a good photo during the one hour of waning daylight left by the time I get home from work. These are the darkest days now, as we hurtle toward the solstice. Without any photos for me to share with you today, I thought it would be a good time to ask: Where're y'all from? If you have never kept a blog of your own, you might not know that the writer of one gets a bunch of stats about who has hit on the webpage. Most of it's not very interesting: I don't care how many of you use your iPhone vs. a PC or what browser you use to surf the web. The one interesting part, though, is the map . Blogger keeps track of what country readers are in when they check out my page. It's fascinating! Here's my readership map for November: I figured my readers were mostly my Facebook friends, and I know where they are. But now my list of countries is gettin...
Read more

Last Weekend of Winter

Image
It's the last weekend of winter! Next weekend we'll be beyond the equinox, and the days will be ever-so-slightly longer than the nights.  We still have snow on the ground, lots of wind, and temperatures in the 30s, but we plowed ahead with our almost-spring garden chores anyway. Here's what we did this weekend: 1. Got the chickens out on the raised bed where to prep the soil for planting greens: 2. Poked around the greenhouse tunnels to harvest the last veggies: parsnips and a couple leeks, plus a few leftover fall cabbages for the chickens (which they were very  excited about). We do still have some spinach, mache and kale left as well, but not much. 3. Improved the maple sugaring set-up by building a bigger firebox: Kirk used leftover bricks we had lying around to make a floor (so as not to ruin the bricks on our patio), then got nine cinderblocks to make the three walls of the firebox (solid side toward the fire). He also picked up some steel...
Read more