And so it begins...

Round one of tomato season is a go! Recently picked: Black Krims, Green Zebras, Cherries, Romas, and one Marglobe. Also, The jalapenos are kicking it into high gear as well.
Currently, my go to, too-lazy-to-do-anything-else summer dinner has been B.B.T.M sandwiches--bacon, basil, tomato, mozzarella. Pressed and grilled on multigrain bread with some mayo, it's like summer in your hand. Enjoy on your porch with the Sam Adams Summer (or another of your favorite summer brews), and it's seventh heaven.

Comments

avesta said…
I would LOVE that sandwich!!!
July 23, 2009 at 7:54 PM
Abby said…
I LOVE summer vegetables and fruit! I'm eating a peach right this moment. And that sandwich? Sounds divine.
July 24, 2009 at 11:03 AM
Post a Comment

Popular posts from this blog

Strawberry Basil Shrub (aka, the Drinking Vinegar Craze)

Image
Drinking vinegars, or shrubs, are all the rage these days. Shrubs are fruit infused vingegars sweetened with sugar, and they are delicious mixed with some soda water or any given liquor. Shrubs have been around on the fancy-cocktail circuit for a while (I had a shrub cocktail at Nopa in San Franciso in 2009, and they're making a splash at Andy Ricker's Thai street food mecca  Pok Pok in Portland, Oregon.  His "Pok Pok Som Drinking Vinegars" are so popular that he's producing them for sale outside of his restaurant, and they're now available at Weiland's in Clintonville.  On the local blog scene, last week the lovely Rachel Tayse chronicled her creation of a rhubarb shrub on her blog Hounds in the Kitchen .  You should check it out. Over at the Ham Sandwich HQ, I had a dozen pounds of strawberries, courtesy of a seriously focused hour of picking at Schacht Family Farms last Saturday.   My freezer is not big enough for twelve pounds of frozen str
Read more

Buffalo on the Ceiling, Pancakes on the Floor

Image
And now...FINALLY....the first in series focusing on some of the wonderful (and slightly different) food experiences I had while travelling in Nepal. Nepal has a rich culinary identity, shaped by its proximity to India and Tibet, a temperate climate, and fertile soil in the Kathmandu Valley. While it shares some similarities to other South Asian cultures (rice as a staple, liberal use of curry), it nonetheless has dishes that are unique to the region. There is also a subset of Nepali culture in the Kathmandu Valley, the Newars. The Newars are the indigenous people of the Valley, and have their own language (Newari) as well a culinary tradition distinct from Nepal as a whole. My friend, tour guide, translator, and all around awesome host for my trip, KLB, had heard that there was a "secret" local restaurant near her house, and it served authentic, real-deal Newar food. While on one of our shopping excursions, she asked around and we discovered that it was just around the c
Read more

A Boozy Dinner with The Pioneer Woman

Image
If you're a woman who likes to cook, chances are you've heard of Ree Drummond--a city girl who meets and marries a cattle rancher in Oklahoma, with home-on-the-range adventures ensuing.  She cooks, bakes, home-schools her children and writes about all of it. I've only made one other Pioneer Woman recipe--her buttery, decadent cinnamon rolls--and found this to be a good opportunity to further explore her cooking. For our first foray into Ree Drummond's new cookbook, The Pioneer Woman Cooks: Food From My Frontier , my friend and fellow food blogger Shawnie Kelley (of  Manges! Mangi! ) decided to dive in head first with a meal of three dishes and a cocktail.The theme for dinner number one: recipes with alcohol in them. To start, we whipped up a batch of frozen Mango Margaritas, pictured above. As far as frozen cocktails go, these were pretty good...but then, it's hard to mess up tequila and fruit.  They're strong...1.5 cups each of  tequila and triple sec, and
Read more