At the moment, I am having serious computer difficulties. I’ve bought a new laptop, because the old is freezing up at in-opportune moments, but unfortunately my graphics programs are at the moment 1) unfindable, or 2), and ultimately worse, not compatible with whatever Windoze has decided they should be un-compatible with this year, and so they refuse to run, so far.
Anyhows… Bread. When all those people were stocking up on bread at the supermarket before Hurricane/Tropical Storm Irene, I simply ignored bread and hit up matches and cat food. (The cats are still feeding off of what I bought then.) Bread. Carb-loaded bread. Something like 1 slice of bread being equivalent to two tablespoons of sugar at a pop. Don’t really need that!
But. Saturday. I really really longed for a tomato sandwich. Seriously, this is what kept me sane the week I worked in a factory as a temp, packing up faux soup mixes for Nestles. It was August, I believe, a couple decades ago, and my parents had plenty of home-grown tomatoes. I picked them, sliced them, and set them, with a little mayo, between slices of bread. Nothing much else wanted to stay down. They had us running, running, running, with set small slices of time for break, “lunch”, and break. I say “lunch” because this was second shift, starting at 4 pm. It didn’t help that the packing line was geared to an average female height, and I am six foot one. Anyhow. Tomato sandwiches. With real tomatoes, and real flavor, they rock.
On that job, I ate a tomato sandwich, and had another when I got home. Actually, I think it was only half a sandwich each time. It was a stressful adventure. Actually, I quit because they required a 20 minute notification before you had to use the facilities, and since my personal case of endometriosis was going to crop up the following week (with about 5 minutes of internal warning), I decided the smart thing to do was to pre-empt the factory, and just quit.
So anyhow: to make an open face, toasted, BLT sandwich (tonight’s dinner):
1 slice real fresh baked toast.
2 slices bacon, fried to moderate crispiness.
1 farm fresh (real) tomato.
2-3 slices of a crispy lettuce leaf
On your slice of bread, lay out the lettuce, then the freshly-cooked and still-warm bacon (just crispy, not charcoal-heavy crispy). Over this layer thin slices of farmstand or other real tomatoes. Place in oven pre-heated to 375 F. Cook there for about 8-9 minutes. Remove and serve. One slice of bread with toppings serves one.
I procured my loaf of bread from Bantam Bread Company. They are excellent, because what they produce is diverse.
With half a loaf: 1– still warm, so I ate some in situ. 2 — room temperature sandwich with tomatoes. 3 — cheese fondue. 4 — BLT, open face. 5 — wrap and freeze the rest.