What's Cooking (Take Four)

We had BLTs tonight with the first ripe tomatoes from my garden (I had planted late). The bacon was Applegate smoked, "uncured" bacon, and the lettuce was romaine. Yummy. What a difference real tomatoes make.

Jenise, they are my favorites, along with the giant white Limas. I call the Coronas a mini baked potato. I cook all my beans in unsalted chicken stock.

The Thai noodle and bamboo shoot stir-fry was something of a letdown. Aside from the suggested serving garnish of pickled bird's eye chiles it is really a rather ordinary lo mein dish. The Thais have adopted/adapted many Chinese dishes so this may actually be authentic. I won't be making it again--I'll be sticking to my usual lo mein recipe.

-Paul W.

Made a totally splendid caprese yesterday: one Brandywine, one Striped German, a meltingly delicate bufala mozzerella, a sprinkle of fresh basil, salt, pepper, and pine nuts.

Hit up the diner at lunch for a BLT. They are a classic diner so it's a classic sandwich: "boards" (white toast), with a scrape of mayo, thick cut tomatoes, a couple rashers of crisp bacon, a slab of lettuce, wrapped in waxed paper and fastened with frilly toothpicks. It's a nothing sandwich except in August and September....

Tonight, one of my faves: arctic char, pan fried. I'll gussy it up with some muffuletta olive spread, and a side of sauteed fairy eggplants, mushrooms, and courgette.