The Sandwich that took 5 Months to Make
Do you want what's funny? I didn't even LIKE fresh tomatoes until I was almost 30 years old. I avoided them at all costs, and now I can't get enough of them.
This past weekend, I made the holy grail of all fresh tomato meals (with the exception of tomato caprese salad) and used only the best-of-the-best of my homegrown heirlooms.
There she is... my first Sudduth's Strain Brandywine tomato of the season (next to that yellow "Kellogg's Breakfast"):
IMO, Brandywine's are the sublime epitome of what a tomato should taste like: Nice firm fleshy texture, rich tomato flavor, with just a touch of sweetness and the perfect acidity. They are my ultimate favorites.
I grew these tomatoes from seed, starting in March. They ripen later in the season, after my hybrids that I use for canning, and we eat every last one of them as the star attraction.
A BLT made with homegrown, heirloom tomatoes, to me, is a gourmet meal.
All this needed was a little salt and pepper, and this sandwich was certainly worth waiting 5 months for to make and eat! In fact, I'm going to have another tonight. :-)
Comments (8)
10 years agoRelated Discussions
1 month to go before planting out zone 5b Ontario
Comments (13)Such memories. Our first purchased house looked so much like your pictures. Dear lassie you have a sun trap and should do wonders with any plant which loves heat. I see you know about raised beds so that is good. We now live out in rural Victoria County and it's a lot of land to handle. I had a vision of what I wanted to do about 18 years ago and it's just starting to happen. The native trees take many years to fill out. Good for you. I can envision your corn far above that board fence.Out here in the rhubarb it's not safe to plant anything tender until Victoria Day and real tender things like squash must wait until early June. My newbie this year will be Heritage tomatoes to accompany my other 5 varieties. Tabla Rasa...oohhh..Ron Squared...See More5 month WASTED!! Boo hoo... confused now!
Comments (32)Oh this is so nice!! Summerfield, I just LOVE, LOVE all the details in your drawings! I love the exterior molding, lighting placements, and how you have the arches in the brick area under the back porch! Theses are things I wouldn't have thought of.. all the little details! I have studied and studied everything you have given me (THANK YOU AGAIN!) and plan on incorporating all the little tweaks on the first floor you have improved on with one exception, the laundry room. I really like your set-up better in someways, and less expensive with less cabinets, but wonder if I'll miss that outside window and more countertop space? Do you see any other suggestions in this area? Also, wondering about the size of the island in the kitchen, you have it much shorter than what the kitchen designer(s) were going to use, and would love your thoughts and reasons on the shorter island. Upstairs.. I really was looking for much less, something we could just close off someday, but this matches the feel for the downstairs, and I just LOVE IT! I have struggled over this upstairs now for months, and our "fired" designer just came up with nothing to offer..., just boring layouts. I can't find a single thing I dislike! What do you come up with in regards to square footage main floor and 2nd floor? My design program was showing the downstairs to be about 1995 sq ft, but our "fired" designer calculations were much higher (over 2230 sq. ft)...See MoreWhat was the dough used to make roll up sandwiches years ago
Comments (14)Thanks for all your feedback but nothing sounds like what I remember. Let me re-state it.... I call it a bread because it was probably flour, salt, water and maybe a bit of fat. It was about 12" by 12" square. It was a package of maybe 6 of those squares. It was in plastic wrap and not refrigerated as I may have said earlier. To use it you would lightly sprinkle water on it and then spread something like cream cheese, turkey, cheese, cucumbers etc., anything yummie. Then roll it up like a log and refrigerate it overnight. In the morning cut it into 1" logs. As I think more about this I probably did this in the 80's not 1960's. Even if I can't buy it anymore I might be able to come up with a recipe and try it myself. Thanks so much for your ideas! Ginny...See MoreAfter 5.5 months I have running water in the kitchen!!!!!
Comments (27)babushka_cat, I would love to see a picture of your beautiful kitchen when it is complete! I have a question about your kitchen cabinets. I read in another post that they are painted BM Simply White. I would like to know if the are a flush inset cabinet without the bead? I am trying to decide what I want. I have a list what I felt I must have but after getting prices, I am now seeing what I an live without and what is a must for me. I wanted the recessed panel inside the drawer but yours without it is beautiful also. I love your marble counters and your kitty cats!...See More
10 years ago- 10 years ago
- 10 years ago
10 years agoYum. August pleasures.
Our third Sunday brunch BLT...
only have SunGold and CubanYellowGrape ripe in the garden for snacking. So stopping at our local farm stand for tomatoes as they are ahead of us by a few weeks...
Tarragon on the toms waiting for the bacon....BLT looks messy as it should be but seems i took a couple bites before i took a pic... : ) Hellman's on top, avocado on bottom. Garden greens.
A microwave cooks a nice flat bacon...2-3 p-towels base, then bacon, then another p-towel on top...30 sec then check, 30 sec, check etc...
I use the oven low and slow on a rack as my micro is a baby tiny one.
My tomatoes, all 100+, 75 varieties are green and about to ripen. CherokeeChocolate, and these beauties should be my first homegrown BLT toms...GirlGirl'sWeirdThing...will ripen red with gold stripes.
10 years ago- 10 years ago
morz8 - Washington Coast