Tomato pie


Tomato pie was unknown, until a passing reference overheard in conversation. It seemed like such a peculiar idea and called to be examined – apparently, not unheard of in the south. Most recipes, like most things in the south, called for mayonnaise, which is not a deal-breaker, but we took a shot with one that did not, from garden&gun. The issue also has a very interesting article on the hunting of striped zucchini.

The recipe is really simple; the only alterations were of cheese: Using grated raclette with a sprinkle of blue instead of a goat.

The pie was marvelous, the acidity balanced beautifully with the cheese and bread of crumb and crust – cook that first, though, by the way. That might have been in the instructions, but they were thrown away with the packaging.

This would be really good on a warm summer evening with a glass of chilled wine or a refreshing IPA, fruit and crusty bread.

Seedy sourdough doing what it does best


Redundancy is the greatest form of repetition. Back to favorites, tweaked with the addition of Will’s remnant orange, fervido cerebros sachayed with onions, garlic, ginger and simply assembled upon the bread, with arugula.

Topper marmalade and bbq sauce with a pureed chipotle pepper.


Redundancy is the greatest form of repetition. Back to favorites, not tweaked at all:  The gyro, perfect just like it is with tofutti/tahini dressing.

Redundant Friday will now conclude, with a parting correction, that what a sourdough does best is get toasted (as I), spread with butter and a little marmalade.

Market Day


Redundancy is the greatest form of repetition. Market favorites, from Gabriel’s and DeVries:  Yogurt/garlic dip, labdeh salad, red pepper hummus, fontina, raclette, and peeking in the back a little mango-ginger stilton to go on the seasoned-eggplant salad (known as the hyphen-salad).


Bread experience

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From seedy to classic, pretty much perfect in flavor and texture.  The mystery is whether that’s due to superior recipes and instructions, the levain, dumb luck or a mysterious combination.  Done right, the loaves last (could last, if not all eaten) at least two weeks without becoming stale and/or moldy — qualities not shared by failed loaves…