Toasted English muffin spread with cream cheese, topped with slices of
fresh-picked tomato and fresh basil. Reminded me to try to get over
to Brooklyn Bagel Factory soon. -aem

aem said...

> Toasted English muffin spread with cream cheese, topped with slices of
> fresh-picked tomato and fresh basil. Reminded me to try to get over
> to Brooklyn Bagel Factory soon. -aem


aem,

WHAT A RELIEF!!!

Skipped breakfast, out of some sort of fear.

Thanks!

So it's NOT a conspiracy.

<WHEW!>

NOW you r.f.c-ers all know it wasn't me that started this ruckus!!!

Andy

Oops!

aem did it!!!

Tag, you're it!



Andy

"aem" > wrote in message
...
> Toasted English muffin spread with cream cheese, topped with slices of
> fresh-picked tomato and fresh basil. Reminded me to try to get over
> to Brooklyn Bagel Factory soon. -aem

Sounds good
Pancakes made w/ TJ's organic whole wheat pancake mix w/ vanilla, cinnamon,
whole flax seed and shredded zucchini (organic from our CSA) added. Served
w/ a small amount of real maple syrup. 2 of the 4 of us had eggs. Juice and
coffee.
I made about 20 pancakes, the extras were frozen.

"Andy" <q> wrote in message ...
> Oops!
>
> aem did it!!!
>
> Tag, you're it!
>
>
>
> Andy

hey, I'm getting to really enjoy these breakfast threads! I was wondering
when someone would start one today. I was going to but I was afraid. very
afraid

On Jul 26, 9:23*am, Andy <q> wrote:
> Oops!
>
> aem did it!!!
>
> Tag, you're it!
>
What in the world are you babbling about? -aem

aem said...

> On Jul 26, 9:23*am, Andy <q> wrote:
>> Oops!
>>
>> aem did it!!!
>>
>> Tag, you're it!
>>
> What in the world are you babbling about? -aem


Obviously you didn't get the joke.

Shame!

Andy

Such a stiff-neck sense of humor you have. Too bad.

Andy

Woolstitcher said...

>
> "Andy" <q> wrote in message ...
>> Oops!
>>
>> aem did it!!!
>>
>> Tag, you're it!
>>
>>
>>
>> Andy
>
> hey, I'm getting to really enjoy these breakfast threads! I was
> wondering when someone would start one today. I was going to but I was
> afraid. very afraid


Woolstitcher,

I'll always be there to catch you! (God bless me please? Thank you! Amen!)

Now I know you're just trying to warm my heart!!!

))

Best,

Andy
A giant of a BUM!!!

l, not -l wrote:
>
> 3 strips of turkey bacon, cheesey EggBeaters omelet, Thomas' Light English
> Muffin with Brummel & Brown spread and the last of my Smuckers Sugar Free
> concord grape jam. The Thomas' Light EMs are like a real EM, but only 1
> carb exchange (16 gr net).
>



For DH and I, juice, 2 strips each turkey bacon, scrambled eggs and
coffee. For him toasted Englsh muffins with last year's apricot jam.
For me toasted Mountain Oat bread with butter.

Very satisfying.

gloria p

Still having my wake-up cup of tea, but in a bit I'm going to make
pancakes and serve them with fantastic bacon from the farmers' market.

Miche

--
Electricians do it in three phases

"aem" > ha scritto nel messaggio
...
> Toasted English muffin spread with cream cheese, topped with slices of
> fresh-picked tomato and fresh basil. Reminded me to try to get over
> to Brooklyn Bagel Factory soon. -aem

Go buy bagels.

A Hamburger of mystery meat beef with provolone, onion and tomato on white
bread.

aem wrote:
> Toasted English muffin spread with cream cheese, topped with slices of
> fresh-picked tomato and fresh basil. Reminded me to try to get over
> to Brooklyn Bagel Factory soon. -aem

I can even remember this... BLT in LC pita bread. Tomato was my
favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
pita bread for this was NOT a good idea. It doesn't stand up well
to a juicy tomato.

--
Jean B.

Jean B. wrote:
> aem wrote:
>> Toasted English muffin spread with cream cheese, topped with slices
>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>> over to Brooklyn Bagel Factory soon. -aem
>
> I can even remember this... BLT in LC pita bread. Tomato was my
> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
> pita bread for this was NOT a good idea. It doesn't stand up well
> to a juicy tomato.

That's the best part! Thanks for reminding me ... summer tomatoes
with mayo, s&p in a pita ... to be eaten over the sink. Bliss.

My tomatoes are coming in ... already picked two.

nancy

Nancy Young wrote:
> Jean B. wrote:
>> aem wrote:
>>> Toasted English muffin spread with cream cheese, topped with slices
>>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>>> over to Brooklyn Bagel Factory soon. -aem
>>
>> I can even remember this... BLT in LC pita bread. Tomato was my
>> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
>> pita bread for this was NOT a good idea. It doesn't stand up well
>> to a juicy tomato.
>
> That's the best part! Thanks for reminding me ... summer tomatoes
> with mayo, s&p in a pita ... to be eaten over the sink. Bliss.
>
> My tomatoes are coming in ... already picked two.
>
> nancy

Yeah. That's what I forgot. The sink.

Another good sandwich is summer tomatoes, Swiss cheese, and mayo.
Sourdough is great for this, but I am not eating that now.

It is also good if you can work some fresh basil into a tomato
sandwich. If one is lacking the leaves, pesto can be okay.

--
Jean B.

"Jean B." > wrote in :

> Nancy Young wrote:
>> Jean B. wrote:
>>> aem wrote:
>>>> Toasted English muffin spread with cream cheese, topped with slices
>>>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>>>> over to Brooklyn Bagel Factory soon. -aem
>>>
>>> I can even remember this... BLT in LC pita bread. Tomato was my
>>> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
>>> pita bread for this was NOT a good idea. It doesn't stand up well
>>> to a juicy tomato.
>>
>> That's the best part! Thanks for reminding me ... summer tomatoes
>> with mayo, s&p in a pita ... to be eaten over the sink. Bliss.
>>
>> My tomatoes are coming in ... already picked two.
>>
>> nancy
>
> Yeah. That's what I forgot. The sink.
>
> Another good sandwich is summer tomatoes, Swiss cheese, and mayo.
> Sourdough is great for this, but I am not eating that now.
>
> It is also good if you can work some fresh basil into a tomato
> sandwich. If one is lacking the leaves, pesto can be okay.
>

@@@@@ Now You're Cooking! Export Format

Alan's Tomato Pie

pies, tested, vegetables

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).

Quickly add the second pie crust, fit it over the pie and seal the edges
by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

Nancy Young wrote:

> Jean B. wrote:
>
>> aem wrote:
>>
>>> Toasted English muffin spread with cream cheese, topped with slices
>>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>>> over to Brooklyn Bagel Factory soon. -aem
>>
>>
>> I can even remember this... BLT in LC pita bread. Tomato was my
>> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
>> pita bread for this was NOT a good idea. It doesn't stand up well
>> to a juicy tomato.
>
>
> That's the best part! Thanks for reminding me ... summer tomatoes
> with mayo, s&p in a pita ... to be eaten over the sink. Bliss.
>
> My tomatoes are coming in ... already picked two.

We've had several, courtesy of my daughter's container garden.

I fixed Sunday breakfast for me and my husband yesterday. Scrambled
eggs, grilled baby bellas and home grown grape tomatoes, sourdough toast
with butter.

DH was playing Call of Duty on line with a pack of his buddies so I
brought him his breakfast then sat down at the dining room table with
mine to read the paper.

I was interrupted by a yelp of pain.

"Hoo! Oddamn it!"

"What?"

"E 'omayoes. I 'idn't know ey er hot."

hahabogus wrote:
> "Jean B." > wrote in :
>
>> Nancy Young wrote:
>>> Jean B. wrote:
>>>> aem wrote:
>>>>> Toasted English muffin spread with cream cheese, topped with slices
>>>>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>>>>> over to Brooklyn Bagel Factory soon. -aem
>>>> I can even remember this... BLT in LC pita bread. Tomato was my
>>>> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
>>>> pita bread for this was NOT a good idea. It doesn't stand up well
>>>> to a juicy tomato.
>>> That's the best part! Thanks for reminding me ... summer tomatoes
>>> with mayo, s&p in a pita ... to be eaten over the sink. Bliss.
>>>
>>> My tomatoes are coming in ... already picked two.
>>>
>>> nancy
>> Yeah. That's what I forgot. The sink.
>>
>> Another good sandwich is summer tomatoes, Swiss cheese, and mayo.
>> Sourdough is great for this, but I am not eating that now.
>>
>> It is also good if you can work some fresh basil into a tomato
>> sandwich. If one is lacking the leaves, pesto can be okay.
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Tomato Pie
>
> pies, tested, vegetables
>
> 2 deep-dish pie crusts (10 inch)
> black pepper to taste; see note2
> kosher salt to taste
> 2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
> 1 large bunch of fresh basil
> 4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
> 2/3 cup homemade or best-quality mayonnaise
> 1/2 juice of 1/2 lemon
> 2-3 tbsp heavy cream
>
> Preheat oven to 350F
>
> Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
> and prick the pastry all over with a fork.
>
> Place a layer of tomatoes in the pie pan, sprinkle with a little
> salt.pepper and add a sparse layer of fresh basil leaves;
>
> repeat for a second, third, and fourth layer.
>
> Top with the grated cheese.
>
> Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
> surface. (Over top of the tomatoes).
>
> Quickly add the second pie crust, fit it over the pie and seal the edges
> by
> pinching them together. Cut several slits in the dough to allow steam to
> escape and brush the surface with the heavy cream.
>
> Bake in a 350 degree oven until the pie is hot all the way through and the
> crust is golden, about 25 - 30 minutes.
>
> Let rest for 15 minutes before serving. Cut in wedges and garnish each
> slice with a sprig of fresh basil.
>
> NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
> drain on papper towels a while to remove excess water/juice.
>
> NOTE2: Try a thin layer of dejon mustard instead of pepper.
>
>
> ** Exported from Now You're Cooking! v5.84 **
>

Ooooo, that looks great. Saved. Thanks.

--
Jean B.