Celebrated with a BLT today. - Page 2

July 14, 2012

Talking about finding little jewels in little towns, my wife and I spent a couple of years traveling in an RV after I retired. We spent a couple of nights in a state park in the Big Bend area of Texas. A tiny town near the park had one little grocery store and a small meat counter with pre wrapped meats in the rear. I bought a couple of Rib Eye steaks from the meat counter. The cashier told me their meat is delivered daily by a local butcher. I cooked the steaks over an open wood fire in the park and we enjoyed the best steaks I've ever eaten.

Ted

July 14, 2012

I saw a new twist on a BLT this morning on television. It had the standard heirloom tomatoes, garden lettuce, and good bacon with a little mayonase on a long slice of artisan bread. What made it really different was some smoked salmon over the bacon and pesto, made with pistachios instead of pine nuts; drizzled over the top. It was served open faced as a sandwich/salad combination. While it looked great, there is something very satisfying about holding a thick BLT in your hands and getting some taste of all the components in each bite. I even think the tomato juice running down my hands and dripping onto a napkin is part of the total experience of eating a BLT.

Ted

PA_Julia · July 14, 2012

Ted- I'm so sorry about you not having a good meat market.

@ Zabby- Fantastic!!!
See, this is how meat is supposed to be sold!!
I hope you always are able to purchase "the more delicious bacon".

Julia

marc_groleau · July 14, 2012

To put little different spin on an old country song... "There are more old tomatoe growers than there are old doctors". The same goes for sausage makers.

VGary · July 14, 2012

I have an abundance of an heirloom Basil which has extra large leaves I am growing this season.
I have made BLT's using the Basil, a bit of lettuce, and the added ingredients normally used.

Another favorite dish is to use lots of my fresh Basil, diced fresh tomatoes lightly salted and a good Parmesan Grated Cheese.
The same ingredients can be used with added Lettuce for a great Salad!
Happy Gardening to us all!
Gary

July 14, 2012	#18
PA_Julia Tomatovillian™ Join Date: Mar 2012 Location: Princeton, Ky Zone 7A Posts: 2,208	Ted- I'm so sorry about you not having a good meat market. @ Zabby- Fantastic!!! See, this is how meat is supposed to be sold!! I hope you always are able to purchase "the more delicious bacon". Julia __________________ Personal Best- 4.46 LB Big Zac 2013

July 14, 2012	#20
VGary Tomatoville Honoree Join Date: Jan 2006 Location: Louisville, Kentucky Posts: 460	BLT's and Basil Tomato Salad I have an abundance of an heirloom Basil which has extra large leaves I am growing this season. I have made BLT's using the Basil, a bit of lettuce, and the added ingredients normally used. Another favorite dish is to use lots of my fresh Basil, diced fresh tomatoes lightly salted and a good Parmesan Grated Cheese. The same ingredients can be used with added Lettuce for a great Salad! Happy Gardening to us all! Gary __________________ *"We believe we mere debtors to God in relation to each other and all men, to improve our Time and Talents in this Life, in that manner in which we might be most useful." Shaker Covenant 1795*

July 14, 2012	#16
tedln Guest Posts: n/a	Talking about finding little jewels in little towns, my wife and I spent a couple of years traveling in an RV after I retired. We spent a couple of nights in a state park in the Big Bend area of Texas. A tiny town near the park had one little grocery store and a small meat counter with pre wrapped meats in the rear. I bought a couple of Rib Eye steaks from the meat counter. The cashier told me their meat is delivered daily by a local butcher. I cooked the steaks over an open wood fire in the park and we enjoyed the best steaks I've ever eaten. Ted

July 14, 2012	#19
marc_groleau Tomatovillian™ Join Date: Jan 2012 Location: Rhode Island Posts: 444	To put little different spin on an old country song... "There are more old tomatoe growers than there are old doctors". The same goes for sausage makers.