Nexis wrote:

...

> When tomatoes are at their very best, I like to grab the heirloom plum
> tomatoes from the Vegetable Stand and dice them up with some chopped
> garlic and a splash of chicken stock and toss that with angel hair and a
> sploosh of olive oil. Top with some parmesan and asiago, and you're good
> to go. Sometimes I add shredded chicken, sometimes arugula.

Do you peel the tomatoes? Some purists look down their respective noses
at me for not straining the seeds out. I'm not that ambitious and my
dentures don't require it.

Jerry
--
Engineering is the art of making what you want from things you can get.
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