JerzeeTomato

Police blotter

jerzeetomato — Tue, 09 Aug 2011 10:09:13 +0000

Missing: Tomatoes. A lot of tomatoes.

Suspect: The usual suspects.

Due to some rather draconian firearm laws in my town, I can’t deal with the tomato thieves the way I’d like. So far, the squirrels have out-consumed the family to a ratio of about 3 to 1.

However, if I lived in the city I’d be dealing with a whole other class of thieves.

The Town Pool is closed….

jerzeetomato — Fri, 22 Jul 2011 20:12:57 +0000

…due to extreme heat. Really. I just received an email from the town pool that says:

“Due to the extreme weather conditions, the G.R. Pool will be closed today between 1:00 pm and 4:00 pm.”

I thought someone had hacked the pool’s email account. But it’s true.

If this is a cult, then I’m drinking the Kool-Aid

jerzeetomato — Wed, 13 Jul 2011 21:56:48 +0000

When I moved to Atlanta in 1987, I lived a stone’s throw from the Pachinko House named in the lead to the NYT’s article on the BGE. I never ventured into the store in the eight years I lived there, although I was intrigued. It must have been the heat. But a couple of years later some friends in DC started raving about the Egg. Particularly after one gave the other a BGE as a wedding present. And then one of those friends, my BFF, GAVE me an egg for my 45th birthday. (I don’t know, he doesn’t have kids, I’ll never be able to reciprocate). The rest as they say is history. As anyone who has tasted my version of Zack Palaccio’s Fatty ‘Cue Ribs can attest.

You really can cook just about anything in the BGE. The Principessa’s Pizza is legendary around these parts. As is the fire roasted tomato sauce.

Have we been scammed?

jerzeetomato — Thu, 16 Jun 2011 21:55:11 +0000

I never really like fried green tomatoes that much….like the author of this post, I’d rather eat the crunchy coating and leave the hockey pucks behind. But, it turns out we may have been snookered.

Of course, since we planted so late, we don’t even really have enough for some fried green ones. Not that I’d harvest the first ones with a chance to ripen.

Starting Line

jerzeetomato — Sun, 03 Apr 2011 21:33:09 +0000

Turned over the big bed and mixed in some manure/humus with the tiller. Segundo helped me plant beets. Also planted some lettuce and borlotto beans.

Boo Hoo

jerzeetomato — Fri, 28 Jan 2011 15:15:51 +0000

Our favorite inspiration is moving on. We wish him well and welcome a chance to catch up on all of his old columns.

Steak Out

jerzeetomato — Sat, 04 Sep 2010 13:37:55 +0000

Growing up, Saturday nights in the summer meant one thing: Dad searing a chuck steak on the grill. And not just any marinade would do. It had to be the one below. The smell of this marinade causes serious olfactory deja-vu for me. And the best part is, if you reheat the marinade it makes a great steak sauce.

The cut of steak is also important for my deja-vu’ing. It must be what is known as a “7 bone steak” to trigger the memories. Mom bought it back then because it was cheap. We buy it now because we like it. The 7 bone steak is not named this because it has 7 bones but, because one of the bones in it resmbles a “7″. Mmm-kay. If you say so. But the great thing about this steak is that it gives you a bit of many different cuts and great flavor to boot. It may be a bit chewier than other cuts but the flavor is worth it.

The marinade/sauce will work on other cuts of steak. If you must.

Saturday Night Chuck Steak Marinade

2/3 cup catsup

½ cup water

1/3 cup lemon juice

1 tsp. celery seed

1 TBS. Worcestershire sauce

1 bay leaf

½ tsp. black pepper

½ tsp. Tabasco sauce

1 tsp. kosher salt

1 tsp. onion powder

Combine all ingredients in a small sauce pan bring to a boil, lower heat and simmer for 5 minutes. Allow to cool. Marinate a bone-in center cut chuck steak for at least 2 and up to 8 hours. Remove steak and reserve marinade. Grill!

Simmer reserved sauce for 5 minutes and either serve warm with steak or allow to cool.

All Tarted Up

jerzeetomato — Tue, 24 Aug 2010 14:40:16 +0000

Too many tomatoes, what a chore! NOT!

Primo and The Principessa made this wonderful tart on Saturday

A Win. And Many, Many Losses

jerzeetomato — Sun, 15 Aug 2010 13:14:42 +0000

Arrived home from a week at the lake to discover complete devastation of the tomatoes. Not really sure what kind of varmint we’re dealing with but a varmint for sure. Half-eaten tomatoes strewn around the back yard, both beautifully ripe and green. I guess the varmint ran out of ripe tomatoes mid-week.

This tomato was the only one left undamaged and close to ripe. But it needed at least another day (and probably two) so I left it on the vine. Came out this morning to find one tiny bite taken out of it. Curses! Foiled!

And so far it’s the heavyweight winner, even with a we bit removed. 2 lbs. 5/8 ounces.

Heavyweight Class

jerzeetomato — Thu, 05 Aug 2010 04:24:54 +0000

This season’s first contender, weighing in at 1 lb. 6 3/4 oz.