A Taste of Summer in the Winter

I am something of an accidental foodie. I realized this when I found myself picking up INGREDIENTS instead of carry out. I think everything tastes better when I cook it, plus I don’t worry about the expiration date on the chicken at the local greasy spoon. So, yes, the foodie thing may have its roots in anxiety, but what doesn’t?

Because I am lazy, I like to cook simply. I’m happiest and life is better when I can pretty much count the recipe’s ingredients on the fingers of one hand. HA. FINGER FOOD.

One of my favorite summertime foods is a sandwich we ate when we were little kids. We’d easily go through a loaf of bread snarfing these things. The recipe is so simple you’ll wonder why you’ve never thought of it. And then you will push aside your loved ones to make sure you get that last sandwich.

Summer Sandwich
1 loaf of excellent French or Italian bread, sliced
1 tomato [from the garden is best], coarsely chopped
½ a small onion, chopped fine
2 cubanel peppers [these are like mild, sweet banana peppers], diced
Light oil [canola or olive]
Light vinegar
Salt & pepper

Mix the tomato, onion and peppers in a bowl. Add a couple of tablespoons of oil and a tiny splash of vinegar. Season with salt & pepper. Stir. Let it sit for a few minutes. Toast the bread and spoon the salad onto the bread. EAT EAT EAT.

You will be amazed at how satisfying this is. And you can be snarky and smug about so many things while you eat it – you’re cosmopolitan and healthy conscious and a believer in making food from scratch, the old fashioned way. You could even wear a cute apron!

Go. Eat.

About the Writer
Liberal. Impatient. And profane. No. Seriously. Really, really foul-mouthed.
 Find me at The Suniverse

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Comments

  1. You do know you’re invited to make this at my house any time! RIGHT??????

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  2. MamaKaren says:

    Also good (and super easy) is a mock caprese salad. I used to grow cherry tomatoes, and I’d slice them in half and cut up a couple of cheese sticks them mix the whole mess of pieces with some olive oil, balsamic vinegar, salt, pepper and some basil (from the garden if I had any, otherwise the dried stuff from my spice rack). For the recipe impaired, an oil and vinegar Italian dressing works as well.

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