View From Your Table

Duke’s is the only mayonnaise for southerners.

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.”

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.

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!

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

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.

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).

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

Raw meat… yucky!

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 …

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.

Rod, What about the Apostle’s Fast?

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

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.

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

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.

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]

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

Russians do love their mayo.

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!