Updated BLT

I say updated mainly because I (and my family) hardly follow rules of tradition when it comes to food. And also because we were lacking the L of the BLT, and because I wanted to add some A(vocado) to my sandwich. And really, who doesn't love avocado? on everything? really?

The bread: Cheddar Cheese Roll from Cazuela's Bakery, which makes a weekly appearance at our local Farmer's Market.

The B- bacon. duh.

The S- its actually spinach.

The A- avocado. yum.

The T- fresh tomato from the farmer's market (from the same farm as the green tomatoes in early post.)

Needless to say it was delish. Served with a side of pickled cucumbers with red onion and dill, made by my parents with cukes and dill fresh from our backyard garden.

Fried Green Tomatoes on a Sunday Morning

Maybe because I love the movie too much, or maybe I'm just incapable of turning down pretty produce and food, my new favorite summer tradition is definitely a fresh batch of fried green tomatoes on Sunday morning. Every Saturday morning (when I'm at home with the fam) we head over to one of the local farmer's market, aka heaven. Everything just looks so absolutely delish.

While picking through the tubs of ripe tomatoes, I ran across a few beautiful green tomatoes, and then- LIGHTBULB! Fried Green Tomatoes. yum, how good would that be? and even if they didn't taste all that good, these green tomatoes were just too pretty to pass up.

So now, two weekends in a row, I've cooked up fried green tomatoes for breakfast/brunch for my family. Last weekend, I had a friend visiting from England, and she was a bit confused by the idea, but once she tasted them, well there was no more of that nonsense.

These are definitely a must in the summer time. And they're perfect topped with a fried egg and basil (sort of like a southern eggs benedict- ish).

Fried Green Tomatoes

serves 3-4 people

Ingredients:

2-3 green tomatoes, or even somewhat reddish tomatoes that still have that hard feeling of unripened green tomatoes

2 eggs

cornmeal or flour (I've used both, and I think I like flour best)

seasoning as you prefer (salt, pepper, anything else you want)

oil

Slice the tomatoes about 1/4 inch thick, and lay out on paper towel to dry out just a bit.

Beat the two eggs in a bowl or dish, and spread the cornmeal or flour (with any seasoning) into another dish.

Heat oil until it splatters a bit when you drop a bit of water into it.

In assembly line fashion, dip tomato slices in egg, then cover in flour/cornmeal, and then drop into oil.

Let tomatoes sit 1-2 minutes each side, or until golden brown. Flip, let sit for another 1-2 minutes.

Remove tomato to a plate covered in a paper towel to let dry and absorb some of the excess oil.

Repeat with the rest.

Can be eaten however you choose, but I'm really feeling the tomato topped with a fried egg (over-easy), topped with some basil, or some dill, any other fresh herb you prefer.

And then.... EAT!

cornmeal, topped with basil, some grilled toast, and fresh strawberries and blueberries from the farmer's market

flour, topped with dill- and it's happy to see you!

(get it? cuz it looks like a smiley face)