A SUMMER HARVEST

   Once again, PBE walked in with another beauty. This time, it was something that made me appreciate summer just a little bit more.
   Here in the South, you can find fruit and veggie stands on just about every corner. Rich, vibrant colors grown with care from some huge garden that you can't find anywhere else.
   Of course, I am a BIG tomato freak. I love cold tomatoes by themselves. NOTHING beats it.  
   Now...what to make? Hmm...Some of PBE's salsa sounds good. Perhaps, fried green tomatoes? If this sounds good, come make some with me. Here's the recipe courtesy of  www.allrecipes.com. You can find the actual recipe and the credits by clicking HERE. Enjoy and let me know what you think!

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.