Monday, January 26, 2009
Ruby Tuesday - Edible Reds
Ruby Tuesday is upon us, and thoughts are of the winter weather. It is cold, and I am tired of snow (more on Wed.), so a seasonal diversion is in order. Perhaps summer should be in view. Like the perfect orb of a tomato varietal called Jetstar, grown in pots along the sunny side of the garage. Fresh and tasty orbs.
We can imagine summer food being presented on the patio. Salads, perhaps. To the right is the simplest of these, the aforementioned tomatoes dressed simply with salt, pepper, olive oil and our garden fresh basil on top.
Or a simple pasta salad with grape tomatoes added for a fresh ruby, and carrots in orange. A derivative ruby, I guess. And finally to the right is a steak salad. The meat was red prior to grilling,
the red lettuce (mostly purple) looks nice and tastes better, and the ubiquitous tomatoes are included for a salad does well with these. I'll imagine with a glass of wine and enjoying the late afternoon top-of-the-hill breezes wafting off of Long Island Sound.
Red is red, imagined or real. Check out Mary's site for more and more reds!