Changing the Subject

So! Gosh! How about this gardening, huh? Yesterday I sent Chris off to the Green Goddess with fifteen pounds of ripe beefsteak tomatoes (mostly Better Boy, with a sizable minority of Big Beef) that will be featured this week in the Creole "BLT" Salad. Here's the menu description:

A big, fat, local beefsteak tomato, sliced with salt & pepper; topped with our absinthe-boiled LA. Shrimp, an arugula aioli, Nueske's bacon slivers, and killer olive oil from Frescobaldi in Tuscany.

Damn good dish, tho...