I asked hubs last night what he wanted for dinner: BLTs or grilled pizza? I had hot Italian sausage in hand to cook and top a burratta and heirloom tomato and basil pizza. But he opted for the tomato in its most delicious and therefore raw form.
All this Cherokee Purple needed was sprinklings of sea salt on its slices. And the garden is out of lettuce and so I bought a heap of butter lettuce—my favorite for a Cobb salad this weekend. Generous lathering of Duke’s mayonnaise on toasted sourdough with sprinkles of black pepper and then lettuce and tomato encasing bacon that I baked in the oven for easy peasy cleanup. And compliments from the hubs to the chef for one of his favorite dinners.
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