Wednesday, September 21, 2011


Sliced baguette fried in olive oil, with Grana Padano
(a cousin of Parmigiano Reggiano), whole basil, and
of course field-grown Jersey plum tomatoes.  Sprinkled
with grey sea salt (sel gris) and cracked black pepper.
Obviously you don't have to eat it like this. It's just that,
well you know, I like to play with my food now and then.

Thinking of Charley in Ireland, I dug up this photo
of the sea stack at Downpatrick Head, County Mayo.
It was one of the most spectacular sights we came
upon during our visit.  I'm thinking my stack was a 
bit more tender to the bite.