I guess it’s safe to say summer is over? But I still have some tomatoes on my plants, and lots of basil!
This was my last pick of the red tomatoes. The ones left on the vine are green and I doubt they will ripen now, so what to do but make lemons from lemonade, or, er, something like that.
Fried green tomatoes. I learned to make them from a southern belle I knew in Los Angeles. She tossed it off in conversation peppered with her delightful southern drawl. Here it is:
FRIED GREEN TOMATOES
In a bowl, mix flour and polenta or cornmeal in equal quantities (a little of each). Add fresh ground pepper and a pinch of salt. Cut your tomatoes into 1/2″ slices and have them ready. Heat some olive oil in a pan (olive oil browns things very quickly which is important because you don’t want the tomatoes to cook for too long) and when the oil is almost smoking, toss a few tomato slices in the floury mix and put into the pan. Sizzle on both sides and voila! You have your fried green tomatoes. They’re delicious with scrambled eggs and tabasco sauce.
How much do we love meeting friends in faraway places, thanks to the internet?
I found these two stylish ladies on Ravelry recently. Both have made my Abigail cardigan which was on the cover of The Knitter last year. Not only did they do an exquisite job of knitting it, they also went to the trouble of taking lovely photos. It’s a designer’s dream. Thank you ladies!
note: the pattern is now available as a PDF here.
Here is Valda, from Ukraine. What a gorgeous emerald green.
and Joanna, from Poland, sans collar. Love her pink and red. Joanna made the neckline into a picot edge to match the hems.
All I can say is wow!