Lenore's still in TX, so I've had to find new ways to entertain myself (besides attending village board meetings of course). These week-long business trips are seriously cutting into my fun. On the plus side, all this free time gives me more time to putz around in the kitchen. I've invented several new smoothies, perfected my power ball recipe and food
savered to my heart's content.
I'm still on my beet kick, and recently added some to bread. Check out this bubble-gum-pink dough!

It's pretty enough to wear. Which, in a way, I will be (on my ass), since I ate almost all of this entire loaf by myself. It lightened up a bit after baking.

Next enter this GIANT tomato that I grew in my garden. Note the almonds added to the arrangement for scale (I didn't have a quarter handy!).

Seriously, this is one big love apple, and though it probably would not have qualified in the annual
largest tomato contest, it's the biggest tomato I've ever grown my own self, so, to celebrate, I promptly ate it...or, part of it, on a delicious BLT made with the pink bread (lightly toasted). Behold:

Note this is nitrate free bacon, and I did not technically have any "L", so I used kale from my garden, so I guess this is a
BKT. Hiding in the background are some sauteed beet greens. I didn't feature them in the photo, because it just looks like seaweed.
Mmmmm.
I took the remainder of the tomato to work the next day to share with my co workers. I'm afraid this photo just doesn't do it justice.

Four of us added some to our sandwiches at lunch, and there was still a big chunk left over. Peggy in the
mailroom weighed it for me -- in the little bowl with two slices missing, it weighed almost 2 pounds.
Yowsa!
These are some cute little eggplants. Delicious too. Babies always taste so fresh and tender.

In other tomato news, I'm going to definitely try this recipe, which one of my
facebook friends posted. We had tomato pie and also
vidalia onion pie on
Edisto, and both were delicious. If you try it, let me know how it turns out.
Tomato Pie
Bake one deep dish pie crust at 425 degrees for 5 minutes.
Place thick slices from 3 (I use more) medium tomatoes in pie shell.
Sprinkle with 1/4 teaspoon each salt and pepper and with 1/2 teaspoon basil and 3 tablespoons chopped green onions.
Mix 1/2 cup lite Mayo with 2 cups shredded sharp cheddar cheese
Spread over top of pie
Bake at 400 for 35 minutes.