Our grandpa B always had a huge garden. Even into his eighties he'd be out there hoeing and weeding... and loving it. Could have something to do with his longevity (died at 95 with all his faculties intact)-- the garden love, plus all that healthy food... ya think? I do...
Us kids practically lived there it seems, along with multitude cousins, uncles and aunts, etc.. and always, on the table in the summer were fresh sliced tomatoes drizzled with salt and pepper, along with other fresh garden fare. Ah, the memories. It was him that somehow ingrained into my head "turn the soil!"
So I do, and this year am having some success if I do say myself, much to do maybe, with the help of my very earthy and enthusiastic sweet Asia.
Leaving town today as some of you were aware, and dammit, quite a few tomatoes were either ripe, or nearly.. finally. The near ripe ones I will take to West Virginia for Aunt Anna's table, but a couple were already juicy perfection so I decided to make them into lunch!
BLT's the tr ig way includes GOOD BACON- our local variety that is my fav is Wrights brand thick cut, lean and smoky. Fresh made "bolillo" rolls from the bakery at the grocery... no preservatives and delicious, REAL FULL FAT Mayo, the garden tomatoes sliced THICK, and a little Cavender's Greek seasoning, or Jane's mixed up salt. Simple as that, and oddly, maybe, no L. So, I suppose they are actually BT's. Lettuce on sandwiches is over-rated.
I slice the rolls in half and toast with a small amount of real butter under the broiler of the stove, fry the bacon just so-- crispy but not overdone (3 slices per bun). Mayo goes on the top AND bottom, once again, generously. Put it all together (sometimes bacon on bottom, sometimes the tomato... I'm crazy like that!) and smush, after lightly seasoning the mater slices.
Below is the sequence of events as documented on my... wait for it...... iPhone!
Originally published here. Due to restrictive pic loading capabilty at OPEN, you'll need to click to see the images.