Writing this blog has helped me with a personal problem: I’m a hopeless recipe-pusher, insisting that people try things and blabbing about the wonderfulness of various foods and recipes. Right now it’s collard love, a condition I caught from you, sort of like cooties. I’m bringing the side dishes to dinner at Grandma’s tonight, and I am pressing collards upon her. The menu will be beef stew and homemade bread by Grandma, and collard greens and lemon meringue pie by me.
We had turkey broth-based minestrone for dinner last night. We had a late Italian lunch, so that’s all we needed. At lunch I split two dishes with Juliana—stuffed eggplant (grilled, not fried) and a shrimp scampi salad, and Dad had mixed grilled things over polenta. Red wine. Delicious, and we didn’t get much else done that day.
I made one of our favorite breakfasts this morning, Tomato Cheese Toasts, which I think I invented. First, toast a slice of bread; spread with mustard; add a slice of mild cheese, then a tomato slice or two with salt and pepper; and top with sharp cheese, like bleu or parmesan. Broil for five minutes or so, until browned and bubbly. I have a picture here, but it’s not as beautiful as it tastes.
2 comments:
Actually a better title for this post would be "Collard Love." Mom
I don't think you've ever made me Tomato Cheese Toasts, but I make something similar with butter, tomato slices, basil, and whatever cheese is on hand. Your version sounds good.
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