Sigh....
I used up the last of our summer garden tomatoes tonight -- five lovely Brandywines and a bright yellow mystery tomato. I knew few recipes deserve such an honor -- so I settled on panzanella.
I used this recipe but added end-of-the season red and yellow bells, a bunch of chives and substituted nasturtium seeds (we have them everywhere) pickled in white-wine vinegar for the capers.
It was divine.
I can't think too long or hard about exactly how many days, hours, minutes and seconds it will be until I get my next backyard tomato.
(Sob!)
Okay. I'm NOT going to think about it.
I'm just going to tuck into this bottle of L'Ecole 41 Recess Red -- Cabernet, Syrah, Merlot, Petit Verdot and Cab Franc ... what could be bad?
Talk foodie to me ...
