A minor event

Every year I look forward to my first tomato & cheese sandwich made with a tomato from my own garden. Today was the day. The tomato was a Mortgage Lifter, nicely ripened despite this year being the coldest and wettest since '96 (I'm sure it's that pesky global warming), ordinary shredded cheddar cheese from Kroger's, Hellman's canola oil mayo, Tony Satcher's Cajun seasoning salt, all on rye toast. Hardly gourmet fare, except perhaps for the tomato, but a real treat for me, year after year.

Aren"t those home grown by you just wonderful? I save the first one for ME. Gene gets the second one!

What's not gourmet about that?

We had our first black prince last week (just with oil and basil), but a couple others are probably ripe now. Soon I will have the traditional Southern "mater sammich" (my lovely but uneducated Georgia grandmother pronounced it exactly like that)- jst bread, tomato, mayo, and S&P

http://blogs.ajc.com/food-and-more/2009 ... mers-tale/

What's not gourmet about that?
Soon I will have the traditional Southern "mater sammich" (my lovely but uneducated Georgia grandmother pronounced it exactly like that)-

And a "mater sammich" is what it shall always remain in my mind - don't have to be uneducated to call it that! <Sez the Jawja Boy of the Forum.>

I dunno - in terms of pure personal pleasure, I don't think I'd call that a "minor event"! Our first Caprese of the summer seemed pretty major at the time.

I just ate supper but you're making me hungry again, Alan.

What's not gourmet about that?

We had our first black prince last week (just with oil and basil), but a couple others are probably ripe now. Soon I will have the traditional Southern "mater sammich" (my lovely but uneducated Georgia grandmother pronounced it exactly like that)- jst bread, tomato, mayo, and S&P

http://blogs.ajc.com/food-and-more/2009 ... mers-tale/

Dale, the only improvement I can offer is to replace the mayo with sour cream, salt and pepper! Might try a thin slice of onion too!