hi friends, lovers + people probably related to me -
48 - i went for some evening runs this week instead of morning runs, i didn’t hate it but didn’t exactly love it either
this week was kinda exhausting + yes i watched a lot of new girl - how did you know?
love summer tomatoes hate everything else
yes, i’m one of those obnoxious people who waxes poetic about heirlooms + the way tomatoes just taste better from july to early september, now that i’ve confessed (really had been bothering me, catholic guilt & all) pan con tomate is one of my favorite summer meals to make for easy solo dinners or leisurely appetizer afternoon meals with friends, it’s fresh + effortless which is honestly the only vibe i’m interested in putting out into the universe.
INGREDIENTS
good sourdough bread (a whole unsliced round or loaf)
2-3 cloves of garlic
medium/large ripe heirloom tomatoes (preferably purchased at the farmers market)
salt + pepper
flaky salt like maldon
olive oil
steps
1st slice your your bread into thicker hearty slices, pre-heat your oven to 375-400 and lay your bread slices on a sheet pan, generously coating them with olive oil (make sure you get both sides). you’re going to want the bread to get nice + toasty in the oven so a flip might be necessary to make sure both sides of the bread are equally crispy
2nd take all your heirlooms ( i like to use 3-4 different colored ones for varying flavor + palette of reds, pinks, yellows etc.) placing a box grater in a pie plate or some other shallow(ish) dish with sides you are going to grate your tomatoes till they are a broken down saucy mess - season generously with salt + pepper, taste - set aside + let the flavors meld
3rd once your bread is all toasty on both sides, maybe even a little charred on the edges but not burned - that’s flavor, look it up. take it out + let cool slightly - unless you’re like me and are both impatient + have a high tolerance for touching hot things take a clove of garlic + rub directly all over the toast.
4th plate your garlicky toast and spoon the tomatoes all over the top (don’t skimp on this) top with flaky salt + more pepper. eat one piece + then another - repeat till full.
particularly good things i consumed this week
a lula cafe breakfast date w/ yazmin - stuck with the classics: buttermilk pancakes, the royale, the burrito + 2 cocktails a piece
this book that was well worth both the hype and the obscene chicago public library hold list wait times
a sunday evening spent making al pastor tacos, guacamole + drinking a v. good bottle of a white fizzy natural wine - that i honestly bought because of it’s cheeky label [ let’s get fizzical]
the monthly multi-task catch up call with suzanna always brightens my evening
a few moscow mules + my first “going out for sushi” — it was v. fun
the buffalo chicken tender salad (from newsletter #24!) made kind of last minute friday night because i was feeling indecisive & also needed a vegetable or two [dozen] of them
currently consuming
a small cold brew + a quiet saturday morning spent running, writing + listening to tunes
as always,
mk
yum yum yum yum yum!!!!!