Bulgarian #7 tomato on the vine.
After
The same tomato on my plate with fresh mozzerella, baby greens, ground black pepper and Balsamic Vinegar of Modena.
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A conversation about wine, food and other related pleasures from a Southern perspective.
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Brim to the Dregs is an online journal about wine, food and other (somewhat) related sensory pleasures. You won’t find any wine ratings here. You will find thoughtful writing about wine, beer, spirits, food, cooking, the South, gardening and, occasionally, dogs.
John Potter
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jwallacepotter@gmail.com
Shoot me an e-mail.
jwallacepotter@gmail.com
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8 comments:
That looks fabulous! I had a courgette fritatta this evening as I have a glut, but here in rainy England my tomatoes aren't doing anything.
Thanks, Golly. I'm enjoying fresh tomatoes now, but the heat is taking its toll here in South Carolina. My plants are looking a little ragged.
The courgette fritatta sounds wonderful. That's one vegetable I have yet to grow. Not quite enough room for everything.
I like the second picture better. But what did you pair it with? ;)
I'll be right over... :)
Joe-
I'm with you, although the exposure on that picture leaves a little to be desired. I enjoyed this with Domaine de Pouy, which is a nice French white table wine (Robert Kacher Selection). I wanted something light and simple, so it wouldn't distract me from the flavors of the food.
Deb-
If you ever find yourself in SC, there's always a spot for you at my table.
Oh, yum. I love a caprese and was overjoyed when I found my Italian side of the family is from right outside Naples, where they herd the buffalo for that delicious mozzerella.
I usually have it with a crisp, light white, too.
I've been thinking of fresh mozz & tomatoes for 3 days with balsamic drizzled.. You have convinced me..
Rebecca-
I'm glad I inspired you to make it happen. I hope you enjoyed it as much as I did. Those flavors were meant to go together.
Thanks for reading.
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