So I can do that, bringing sage, lemon thyme, English thyme, peppermint, spearmint, oregano and hope people are interested.
Meanwhile, I picked up my farmshare this afternoon, and found some lovely late season big tomatoes. Perfect for a quick and favorite supper: diced big, with cubes of sharp cheddar, two eggs broken over, kosher salt, black pepper, sprig of lemon thyme laid on top, half an hour at 380 F.
Yet another dish in search of a name. Possibly Welsh rarebit. Or Independence for Scotland, depending on how you feel.
And perfect with a slice of toast from that big loaf I made with the wholewheat and a.p. and oat flours. It has a lovely crumb and a great crust. Must remember that combo.
The wine is just for the shoot -- I'll drink it when I get home again, not wishing to drive after even a single glass of wine.
This looks very similar to something our son made for us while he was home. Must scout out the pictures....
ReplyDeleteDelia Smith has a recipe similar but minus the Tomatoes which she calls "Alpine Eggs".
ReplyDeleteMany, many years ago you gave me this recipe and I use it often thinking of it as "Elizabeth's Egg thingy". Quick and tasty.
I would be thrilled if someone brought herbs to share at a potluck-type gathering! What a nice idea. And I'm looking forward to hearing more about your club.
ReplyDeleteThe Scotland vote takes my breath away, it really does. I have no opinion - no right to an opinion - on the "better" path, but I'll be holding at least part of my breath until the votes are in and counted and the results confirmed (hopefully without questions or difficulty, if that is not too much to hope for in any voting scenario).
We live in interesting times.
There is an Italian dish made with tomatoes, garlic (of course), seasonings, hot chile and eggs plopped into it, something like eggs diablo. (can't remember how to spell eggs in Italian). A really good comfort food dish served with a hunk of bread. - J in Cowtown where nary a tomato grows on the vine
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