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· "Converting Bait to Filets Since 1964"
726 Posts
Discussion Starter · #1 ·
Well, it's that joyous time of year again. I'm extremely excited that it's finally:


There is just nothing better than an East Texas tomato. If they were here year round, we wouldn't have the great appreciation for them. My mother-in-law gave me a bunch the other day so I'll be getting megadoses of lycopene over the next three weeks. Here's how my tomato consumption schedule is lined out for this week:

Monday - Fried trout, pinto beans, coleslaw hushpuppies and sliced tomatoes & fresh cayenne pepper.

Tuesday - Smoked Chicken, rice & blackbeans, tomatoes & basil bruschetta on grilled fench bread.

Wednesday - Linguini with shrimp, garlic bread and a caprese salad (buffalo mozzerella, tomato, olive oil & basil).

Thursday - Ribeyes, oven fried polenta, mushrooms, sliced tomatoes with blue cheese and finely chopped red onion.

Friday - Hamburgers with fresh tomatoes.

Saturday - something & broiled tomatoes.

Sunday - something else and tomatoes.

"God gave Texans tomatoes to make the summer tolerable"

· Registered
424 Posts
Green w/envy

ok....now that's just not fair!! you're making me jealous, not only the home grown tomoatoes, but look at that menu?? Who has time to cook like that every day!!!

Guess I'm going to have to find me some of those things now!! YUM!

· That DamnYankee!!
4,039 Posts
Had me a couple fresh mater sammiches for lunch today. Nothing beats home growns with a little hellmans and some S & P. Harvested a bunch of little pearl and some yellow grape tomatoes today. They'll be taking a dip in some good balsamic & EVOO with fresh lemon basil tomorrow. Can't wait!!

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