I just took this click about an hour ago. The fruit is hanging low on that indeterminate tomato plant that is about 9 feet tall at this point. It is low-hanging fruit, and I had to sort of crawl in under the plant to get that shot. Even though something leggy could have crawled in my hair, I went in anyway — such is my love for you.
It’s about the size of a large grapefruit. Other tomatoes have ripened and been picked off this plant already. The flavor is sweet and good. I mean gooooooood! But this one is all about taking its time. Growing fat and dimply. And ripening slowly.
I hope a pack of squirrels doesn’t carry it off. I see them out there measuring and conferring.
I’ll Take Your Answers ~
Which brings us to here. I’ve been eating grilled cheese sandwiches on homemade bread for a week now. I’ve been eating grilled cheese sandwiches on homemade bread one of two ways — with a thick slice (or two) of indeterminate tomato wedged between two slices of white cheddar (I call it the Mile High), or with a layer of bread and butter pickles wedged between two slices of marble cheddar.
So… how do you like your grilled cheese?
I can think of a hundred other ways, but this is what I’m doing now.
Do you sometimes have a side of ketchup for dipping?
Who me? I never do that.
Liar, liar. Grilled cheese on fire.
I totes do that with a grilled cheese and bacon sammie.