From the Dirt to the Table

Ah. To pick something from the garden and eat it. Indescribable.

Let me include a recipe instead:

Tomato (these aren’t ready yet), Basil, and Mozzarella Sandwiches
Ingredients:

• Bread from a bakery (The best bread you can get your hands on! Seriously, the bread makes this meal. The Whole Foods on Kirby in Houston has a wonderful bread–kind of hidden in the deli section–ciabatta soaked in olive oil and sprinkled with dried rosemary. At the very least, please make sure the bread doesn’t have high fructose corn-syrup, okay?)
• Basil (preferably out of the garden)
• Tomatoes (also, preferably out of the garden)
• Real mozzarella (the balls that come in a plastic tub and soaks in water)
• Salt

Directions: (I promise this is a very quick meal)

1. Pre-heat the oven to 350-ish
2. Cut the bread so it’s ready to be a sandwich
3. Put the sandwich pieces face-down on a cookie sheet and put in the oven while you work on the other stuff
4. Slice the tomatoes and the mozzarella balls
5. Chop the basil into small pieces (you want enough basil to have one small piece with each bite)
6. Assemble the sandwich by putting the mozzarella on first
7. Salt the mozzarella (really, it has very little taste; this is a helpful step!)
8. Add the tomatoes and basil
9. Serve immediately!

P.S. If you have extra bread left over, fill a small dish with extra-virgin olive oil. Add salt and dry rosemary. Dip away!