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Wednesday, September 24, 2003


The little ones, with their teachers, have taken to playing in Riverfront Park recently, for the last couple weeks. I guess it is because school has started. And at first I had to approach carefully and slowly. Now though, their teachers have taught them to anticipate us and to move off the paths (Riverfront Park is linear and narrow and you can't avoid the paths if you are a big group of kids playing). So I thank the teachers and the students for that.

So by suggestion of my friend Scott (AKA Grimm), I hereby post my first recipe. A simple one at that. And perfect for using up those bunches of green tomatoes you may soon be pulling off the vines to beat the impending frost.

Fried Green Tomatoes
Slice green tomatoes into 1/4 inch slices.
Whip up one egg in a bowl with salt and pepper, and dump some flour onto a plate.
Dip the tomatoe slices into the egg and then into the flour, coating both sides.
Cook in your favorite vegetable oil at medium to medium high until golden brown on each side.
Eat with hotsauce, or sour cream, or cheese, or homemade bread and butter, or whatever else you like. Use your favorite egg substitue to make it vegan. Enjoy.

By the way, the Big Rainbow yellow heirloom tomato is great. Sweet taste with less acidity, and a beautiful yellow with some red veining when you slice it.

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