Transient

Vegetarian Awareness Month is over, but I’m continuing with the diet (at least until Thanksgiving… I don’t know if I can resist the urge to eat turkey). Today’s dinner wasn’t anything amazing — I had leftover wasabi mashed potatoes and sauteed the mustard greens that we got from the Farmers Market — but I’m very proud of the fried green tomatoes that I made.

First of all, the tomatoes came from our very own container garden in the front yard. And secondly, I’ve never made fried green tomatoes before, so this was exciting. I used organic yellow cornmeal, and in my cornmeal mix I added cayenne pepper for heat. I think that’s what the fried green tomatoes outstanding.

Maybe I’ll add this to my Thanksgiving menu!

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