Just In, DO/PRESERVE, a perfect book for that someone on your list that likes to make things. Really tasty things. A gift that will create gifts. Our friend Mimi is one of the authors. You might remember me mentioning her as she and her husband Richard own Little Ghent Farm. Mimi makes some of the best bread I have ever been so fortunate to enjoy. We always have a loaf going when we are at Hawthorne. The shelves at their farm shop are always brimming with jars of things she has made. Now she shares some of her secrets on making some of those gems. We have a good stack of the book at the Home shop all ready to be wrapped up. Just give us a ring if you need one or a few shipped out.
Yesterday felt more like a Spring day, so we hopped on the chance to be out & about vintage shopping and just meandering. The Jonas storm did not reach up this far, so there is not really a flake of snow in sight. There was a slight flurry the other day, which was gorgeous, but it did not stick. We headed first to Hudson for a little breakfast, then a quick run through some of our favorite shops on Warren Street. Then it was hitting the back roads to find vintage for the shops. The Winter sky so clear, the trees bare, the air crisp, made for a stunning day of meandering the hills and dales of the Hudson Valley. We head into the city today where I will walk/buy at the show for the next few days. I think my Bean boots might be needed as pretty sure snow is still in the picture. It is always such an interesting contrast between town and country, in many ways.
Yes, it is that time of year again. Tomato time. Which means tomato sandwich time. I know I have written about this before, as well as in my book, but I feel it is my obligation (insert very large smile) to let new readers know about this sandwich if they don’t already. The simplest of things, but the very best of things. A big ripe, juicy tomato is key. For those juices become the magic in all this. Here we go. Slice up the bread. I like a hearty sourdough. Slightly toast it. Important that the bread not be too soft as it will fall apart. The above round baked by our new friend Mimi, who owns Little Ghent Farm with her husband Richard. I plan to do a post on them and their farm when we are back for Fall colors in October. She makes out of this world bread that they sell at their farm shop. I dream of this bread. I digress. Must stay focused. That is what that bread does to me. Again, insert wide, but supremely happy smile. To the toasted bread add a big, yes big, dollop of mayo. This is not the time to be stingy. The mayo is key, as it mixes with the tomato juices and forms a sort of sauce when you are eating this. Next slice up a fairly thick slice of tomato. Set on top of mayo laden bread. Now salt the top of the tomato. Stand back and admire the simplicity and beauty of it. This is needed for two reasons. One, you just want to admire how yummy it looks. But secondly and most importantly, you want to give it a minute or two to let the salt draw out some of the juice of the tomato. Now it is time. A big napkin will be needed. Sit and enjoy how sublimely tasty and simple and grand this is. Just 4 ingredients but just so good.