Now, THAT was a good lunch.

[Redstone]

One of my favorite sandwiches:

Crimson tomatoes, walked in from the garden; sliced half an inch thick, still warm from the sun; on Portugese bread (not the sweet kind, the type that's kind of like Italian bread); with homemade pesto mayonnaise and shake or two of Jane's Krazy Salt. And a cold Rolling Rock.

Yum.

Redstone

[MadAsHellNewYorker]

1. you are making me drool

yum!

[Redstone]

2. Sorry. Come on by if you're hungry, we got a good

tomato crop this year. And there's still some pesto mayonnaise left.

Redstone

[MadAsHellNewYorker]

4. i may have to hold you on that offer

nothing like a sun rippened tomato fresh off the vine! and pesto mayo to boot! :9

[Redstone]

8. But make it quick; the 'maters only have about a week left.

Redstone

[Mutley]

3. I had a bowl of Life cereal.

It was decent.

[Redstone]

9. I used to like that stuff. Haven't eaten cereal in longer than I can

remember, though.

Redstone

[Mutley]

11. It's yummy.

And full of fiber, too. Gotta stay regular. LMAO!

[LynzM]

5. Dude, yum.

I am having soup *sniffle* *blows nose* :)

I never really liked tomatos until a couple years ago, when I had one fresh off the vine with some salt and pepper. Yummy!

[Redstone]

12. Fresh tomatoes and the ones from the store might as well be

different species...

Thre are lots of farm markets around here in the summer, but tomatoes and cukes, if home-grown, are even better than the local farmers' ones; two of the few vegetables well worth the effort to grow rather than buy at the farmer's market.

Next year I want to grow some Brandywine tomatoes; that's an heirloom breed that's supposed to be heaven on earth to eat.

Redstone

[CaliforniaPeggy]

6. Now that does sound yummy, my dear Redstone...

But I am unfamiliar with pesto mayo...just what sort of mayo is this?

Good to see you posting, and feeling good!



:hug:


:loveya:

[Redstone]

7. Olive oil, salt, garlic, an egg yolk, and (fresh) basil.

Paste the garlic, basil, salt, and egg yolk in a blender or food processor.

With the the processor running, drizzle the oil in VERY SLOWLY until it set up, nice and thick.

You need to have VERY fresh eggs, so you don't have to worry abut salmonella and that.

Any good cookbook will give you the measures of ingredients to use to make homemade mayonnaise (we do it by guess); just add the garlic and basil, and a bit of oregano if you want it a bit snappier.

Redstone

[CaliforniaPeggy]

13. Thanks!

It sounds delicious...I used to make my own mayo..years and years ago...

It was yummy and we never had problems with salmonella either...

:9

[Texasgal]

10. YUMMM!!

I love Janes Crazy Salt, I use it on everything!

[Redstone]

15. The stuff is horribly addictive, isn't it?

And those of us who are addicted to it use it, like you do, on almost everything.

On edit: You can get that in Texas now? It used to be just an East Coast thing. Was made by some obscure company in New Jersey until a couple of years ago when it was bought out by Haddon House.

Redstone

[Texasgal]

16. I don't even use regular

salt anymore.... just the crazy stuff! :)

[Shell Beau]

14. Oooh! Yummy!

[Redstone]

17. Come on up, if you can make it before the tomato plants croak.

We have plenty right now, but not for long.

Redstone

[Shell Beau]

18. My mom and dad grew some tomatoes this summer.

They were so proud of them, but they had sooo many. They had tomato sandwiches quite often, but they never get old!!! :hi:

[Redstone]

23. Tomato sandwiches NEVER get old. I even eat the damn things

for breakfast. For variety, I'll add some cucumber slices, if we have both in the garden at the same time.

Redstone

[youthere]

19. We always yank up our tomatoes (roots and all)

right after first frost (make sure they are covered the night of the first frost). Then we hang them upside down on the back porch (it's enclosed). The green tomatoes on the plant will keep ripening slowly (as long as you don't let the plant freeze). We've had tomatoes past Thanksgiving before, and they still taste vine ripened.

[Redstone]

20. We tried that once (though we had to put them in the basement,

because we get below-freezing temperatures fairly early), and it didn't work for us.

Are you south of New England? If you're in the same FDA climate zone as we are, maybe we should try it again, but leave the plants out in the shed instead of the basement.

Redstone

[youthere]

21. We're on the cusp of zone 4 and 5.

Our back porch is cold-but gets enough heat that it doesn't freeze. A basement might be too warm for them (and maybe too moist?)

[Redstone]

22. Well, I'll try the shed anyway, though the time between first frost

and freezing temps might not be all that long.

But it's certainly worth trying, and I appreciate your reminder. Like so many, many things (sigh), that was something I used to know about and have since forgotten.

Redstone

[youthere]

24. LOL No problem...

If it doesn't work in your zone, the worst you're out is a tomato plant-which you'd lose anyway.
We know a guy that winters over his tomato plants in the house in pots. He's had the same tomato plants for three years. They get really spindly over the winter, but he just trims them in the spring and they fatten up into really nice plants and he actually picks ripe tomatoes at the end of June. I keep trying but I haven't been able to do it yet-mine keep dying.

and it does sound like an AWESOME lunch. I'll have to try that one tommorow (except I don't have any Portugese bread).

[Redstone]

26. Any GOOD white bread will do. Enjoy!

Redstone

[trof]

25. Dermader sammitches, as they are called in Alabama.

Like your recipe.
yum

[WCGreen]

27. Eating like California, Drinking like a biker in Cleveland...

I love it....

We use to drink Rolling Rock exclusively when I hung out with the boys back in the 70's.....

Everyone back then thought it was skanky.....

I liked it.....