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View From Your Table

Rumson, New Jersey [1]

Rumson, New Jersey

The reader writes:

My birthday dinner: prime rib cooked medium rare, sweet potato fries, and the house Cabernet.

Yes! Thanks for the shot, and happy birthday.

Jasper, Tennessee [2]

Jasper, Tennessee

The reader writes:

If you’ve had one of these, odds are you are from the Southeast.

As the temperature rises into the low 90s here in Southeast Tennessee and with the annual arrival of summer humidity, tomato plants set out in early spring are beginning to produce ripe tomatoes. For me, this means tomato sandwiches for breakfast and occasionally a snack at night. So simple to prepare, but so good.

I say simple, but for the uninitiated, here are instructions on preparing a tomato sandwich.

http://www.wikihow.com/Make-a-Tomato-Sandwich [3]

My preferences include wheat bread and a little pepper.

Yeah you right! I like mine on the crappiest supermarket Bunny bread you can find. In fact, I’m going to go into the kitchen as soon as I post this and make me one. And I’ve already brushed my teeth and turned in for the evening, but you made me want one of these so, so bad.

UPDATE: As promised, my midnight snack:

St. Francisville, Louisiana [4]

St. Francisville, Louisiana

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19 Comments (Open | Close)

19 Comments To "View From Your Table"

#1 Comment By Tommy On June 22, 2014 @ 12:34 am

Duke’s is the only mayonnaise for southerners.

#2 Comment By muzeki On June 22, 2014 @ 12:57 am

Here in south Texas, our tomatoes aren’t done yet. In about 2 weeks they’ll all turn scarlet red on the exact same day, and I’ll be freezing them, giving them away, and making all kinds of tomato recipes. The first one of the season you eat warm out of the garden with a little garlic salt and cheese. And to think I used to loathe the pallid spongy things they sold in the supermarket and called “tomatoes.”

#3 Comment By TWylite On June 22, 2014 @ 1:28 am

Dad Food (TM), which is heavily based on Mayonnaise or other similar synthetic substances that accumulate in the refrigerator once the offspring has foraged for the prime comestibles.

#4 Comment By Pete S On June 22, 2014 @ 5:39 am

Please no more tomato pictures! With the late winter and cool spring we had in Ontario I have only had flowers on my tomato plants for a week. Actual ripe tomatoes are probably a long way off!

#5 Comment By Elijah On June 22, 2014 @ 6:25 am

Tomatoes won’t be ready here for at least another two weeks – yer killing me!

#6 Comment By James On June 22, 2014 @ 7:40 am

There is just nothing better than a tomato sandwich. A friend in NY gave me the best tomato I’ve ever had. It was an heirloom of some sort, and so big a slice was like a steak. You know it’s a good one when four years later a single tomato still has your imagination.

#7 Comment By CatherineNY On June 22, 2014 @ 9:53 am

Now I can’t wait for this summer’s Jersey Tomatoes (best in the world — don’t be fooled by the NY in my screen name, I’m a Jersey Girl).

#8 Comment By David J. White On June 22, 2014 @ 10:30 am

I’m with Rod — the quality of the bread should be inversely proportional to the quality of the tomatoes.

#9 Comment By Siarlys Jenkins On June 22, 2014 @ 5:34 pm

Raw meat… yucky!

#10 Comment By Alan Cross On June 22, 2014 @ 6:30 pm

Duke’s mayonnaise?

Duke’s?

Seriously, Rod. You are from Louisiana and you aren’t eating Blue Plate, made just a few miles down the road from you?

Shame.

My tomatos out back are not quite ripe yet, though I do have around 26 of them on the three bushes as of yesterday. So, I am waiting patiently …

#11 Comment By Sam M On June 22, 2014 @ 7:07 pm

I think there is some kind of treatise to be written on the preference for crappy bread. For the record, I believe that such a preference is correct here. As is preferring a hot dog roll for lobster roll.

I believe that it’s the same theory that leads me to prefer crappy, ice-cold American macro-brew when drinking with good friends, fancy micro-brew when drinking with business folks–or alone.

Either way, I won’t have to worry about good tomatoes for a month or so. Balls.

#12 Comment By simeon On June 22, 2014 @ 7:08 pm

Rod, What about the Apostle’s Fast?

[NFR: Yes? Oh wait, mayonnaise has eggs! D’oh! — RD]

#13 Comment By David J. White On June 22, 2014 @ 11:10 pm

I think there is some kind of treatise to be written on the preference for crappy bread

When I was a kid I would sometimes put a couple scoops of vanilla ice cream into a bowl, and then mix a couple spoonfuls of creamy peanut butter into it, for quick home-made peanut butter ice cream. It always seemed to work best with the cheapest supermarket brand ice cream, the cheaper the better. I tried it once with Breyers vanilla, and the peanut butter just wouldn’t mix well with it for some reason.

#14 Comment By M_Young On June 22, 2014 @ 11:40 pm

If that’s ‘medium’ rare I’d hate to see the thing in itself.

#15 Comment By M_Young On June 22, 2014 @ 11:42 pm

There’s nothing like a grilled cheese made with ‘American’ cheese slices and white bread. It’s amazing how two horrendous things can come together, and with the addition of heat, be incredible.

#16 Comment By Mark the Pharisee On June 23, 2014 @ 9:17 am

Mayo is not fasting-friendly, even during the Apostles Fast. Is outrage! If Old Calendar somehow provides you with excuse, forgive me.

[NFR: Apparently within the Russian tradition, it’s allowed. Go figure. — RD]

#17 Comment By MP On June 23, 2014 @ 1:36 pm

I hope that you’re able to get Creole Tomatoes in St. Francisville!

#18 Comment By James On June 23, 2014 @ 1:56 pm

Russians do love their mayo.

#19 Comment By Annek On June 23, 2014 @ 6:32 pm

M_Young:

“If that’s ‘medium’ rare I’d hate to see the thing in itself.”

I was wondering if anyone was going to comment on how rare that steak looked!