When tomatoes are in season, everyone has extra. I've been bringing bags full of tomatoes (cherry, roma, and..uh.. round ones? I don't know the variety. But they're round. And homegrown).
I have spent the last four or five days eating some variant of tomato-cheese crostini or bruschetta for lunch and dinner. I keep thinking I'll try something else, but they're both so *easy*. For the first one, you cut some slices off a baguette, layer a slab of brie, a slice or two of tomato, drizzle olive oil, salt & pepper, and broil for a few minutes. I broil 'em in the toaster oven, which is awesome because it doesn't heat up the house. Bruschetta, well, that's just diced tomatoes tossed with olive oil, salt & pepper, on top of toasted baguette rounds. Tonight I added a little balsamic vinegar and some chopped garlic and let it set a few minutes while I sliced & toasted the bread.
I'm also completely addicted to rosemary flavored sea salt. I found a tub of it at TJ Maxx, of all places, and when I run out I'll probably have to chase all over the internet for it and have it shipped from freaking Sardinia or something. It's that good.
Is there really a "Deep State V. Trump"?
2 hours ago