So that last post was awfully crabby. I usually save my bad attitude for my friends and family. Sorry South. Friends? I dwelled on two creepy bits, when there were plenty of fine people there having a fine time (who clearly hadn't driven from another state with a toddler). I was even happy to see that particular stall that I mentioned was not very popular - not nearly as popular as the fun bounce or the Texas Twister (tall fruity beverage) stand. And there was a man there selling 10 pound bags of various southern peas and summer vegetables to take home and put away - an idea I could definitely get behind if I weren't moving across the country in two days.
On Sunday we were actually scheduled to go to the Ruston Peach Festival, but well... that clearly wasn't going to happen, so we stayed home, lounged around the house reading the New York Times with occasional breaks for family dance party (the boy's not as good as we are at long stretches of slothfulness), and then made a great lunch.
- Find yourself a softish roll, something par-baked, for example the La Brea Bakery rolls you can buy frozen at Super Target. In that case, leave your bread out all morning so that it can defrost.
- Make your cheese - for one big sandwich split between two grown-ups I stirred about half a clove of fresh grated garlic and about a tablespoon of fresh minced basil into about a quarter cup of tofutti cream cheese.
- Slice your super-ripe, gorgeous, summer tomato.
- Carefully cut open your roll with a serrated knife, leaving a bread hinge intact.
- Slather your cheese mixture on the inside of each side of your roll.
- Cram with tomato slices.
- Heat a bit of olive oil (say a tablespoon) in a cast iron skillet over medium.
- Place your sandwich in the hot pan, and place another pan (with a clean bottom...teehee...mom humor) on top of your roll. Put something heavy in the top pan to weigh it down and press your sandwich.
- Eat it now accompanied by a bowl of fresh corn chowder.
