Where is Bill Clinton when you really need him?
Imagine my ordeal: every day forced to eat a plate (usually two plates) of vine-ripened garden tomatoes. Sweet and juicy, at the very peak of their readiness. O, woe! How long must I endure this?
(These small ones have been copiously drizzled with balsamic vinegar, sprinkled with grated parmesan cheese, and then attacked with cracked pepper. Just awful.)
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7 comments:
Those look scrumptious. Have a bite for me? Thanks.
You wouldn't... just for a moment... consider sliding those under a broiler long enough to melt and toast the cheese, would you?
Not that *I* would ever do anything so radical, especially with a bit of fresh basil on it.
Well, I would HOPE you wouldn't! Not a bad idea, though. Might cut down on the awfulness of the whole bizness. I'll let you know if I am able to choke down such a t'ing.
OK, I gave that a try. Parmesan doesn't melt very well and I didn't have some nice mozarella. (The nearest mozarella is a 250 mile r/t.) But the parmesan was OK whether melted or not. The broiling sweetens the tomatoes and makes the malty-sweet taste of the balsamic richer and more satisfying. Excellent tip! You have somewhat ameliorated my unbearable ordeal!
So what did you do wrong to merit such terrible punishment. LOL!
Those look first rate. I dote on tomatoes.
oh, the horror! Homegrown tomatoes..
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