BLT Morning

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Delicious Breakfast Sandwiches

Justin got some fresh garden tomatoes from a coworker Friday, and he wasn’t sure what to do with them, but I knew immediately: BLT’s.  The sun in Ottawa produces excellent tomatoes.  They are red, and crisp, and juicy, and sweet-but-not-too-sweet, and it’s the perfect tomato for a sandwich.

I remember this from when I was 4 or 5 years old, living in this neighborhood, and my dad grew tomatoes.  His were a rounder variety and smaller than these garden tomatoes, but just as tasty.  He picked them as they would start to ripen but when they were still green, and let them ripen in the warm dining room, on the table, and I remember them laid out there like big marbles, changing color from bright green to pink to deep red.  When he was satisfied with their shade we’d cut into them and make BLT’s, with lots of salt and mayo.

Justin and I used green leaf lettuce, when of course my dad would have used iceberg.  Was there anything BUT iceberg available in Canada in 1985?  And we buy multigrain bread, whereas my dad was a white bread kinda guy.  However, this sandwich brought me back to being a kid: creamy mayo, crisp lettuce, and sweet tomatoes in bread are one of the ultimate comfort foods.  And bacon!  How could I forget its salty crunch?  Summer’s end might be drawing near, but we still have a bit of sun to eke out while we have tomatoes, tomatoes.  Tomatoes fresh from the garden.  Oh, joy.

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