Tomatoes, tomatoes…

Some cross my path in the office like the ones left in the big basket from the ship’s captain.Then one of my co-workers harvested her cherry tomatoes and brought a big supermarket bag full of tomatoes( albeit cherry ones) in the workroom. We keep watering ours, and the plums, Jerseys, and little cherries are coming in full force.

It’s bittersweet for me, as my Dad loved his tomatoes, and much to my Mom’s chagrin, used to stop at roadside stands to pick some up to take back home. He would cut up a big Jersey tomatoes and slice and cube it and eat it along with scrambled eggs for breakfast.Of course there would be a big slice or two of in his sandwich at lunchtime. He’d have a salad with a ton of tomatoes with his dinner.

Mom was like me: she was a purist.

Although I love a good slice of tomatoes on a tuna salad or a bacon cheeseburger, but Mom and I had our favorite.Fresh white bread with a little mayo and two big slices of tomatoes.

Think that’s on Thursday’s menu for lunch when I am home.

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Food Network Eggs, Part Deux

Yesterday, my April 2012 issue of Food Network magazine came in. It was the classic Easter/Passover issue, with a few other recipes thrown in for good measure. The funny thing was, I opened up the magazine and what do you think I found? It was Alton Brown’s, not Ree Drummond( aka Pioneer Woman) egg recipes! The picture I took was of the Over-Easy eggs, because not even Alton Brown chose to show you how to ladle oil over the yolks of a sunny-side up egg. His recipes included over easy, scrambled, omelette and poached. It was a pleasure to see a minimal amount of oil, if any, being used. I am sorry, but as a non-stick girl, somehow using a 1/4 inch oil in a pan for a sunny-side up eggs is just a little too much….the saqa continues…