Dunno how many of you follow golf, but an 11 yr. old, Lucy Li of California has qualified for the US Women’s Open in June. She is the youngest golfer to do so. Lucy hails from California – another golfer played at 10 yrs. old but there was no qualifier. The 11-year-old Li shot rounds of 74-68 on the par-72 Old Course on Monday. I am very impressed with her. Especially as we both were golfers at one time and had to quit. Matt still watches golf on TV.
Tuesday night we watched The Elephant Man. I hadn't intended watching it as I saw it years ago. However, Matt wanted to see it again so I ended up watching it too. It really is an incredible story. What a dreadful life John Merrick lived prior to being found by the doctor, Frederick Treves. John Hurt really did a fantastic job of the part. Checking it out, apparently his name was Joseph Merrick not John. Not sure why they changed it. I also found out that John Merrick was never treated as badly as shown in the movie and once in the hospital lived a short but uneventful life. Oh Well. It's a good movie.
When I saw these recipes they seemed so unusual to me that I couldn’t resist sharing them. They are originally from Cooking Light which is a great magazine. So today, you get two for the price of one.
Heirloom Tomato Salad with Tomato Granita
6 servings (serving size: about 3 tomato slices and 2 tablespoons granita)
- 1 tablespoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 8 ounces seeded peeled heirloom tomato
- 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon thinly sliced fresh basil
Preparation1. To prepare granita, place vinegar, oil, 1/4 teaspoon salt, and seeded peeled tomato in a blender or food processor; process until smooth. Place tomato mixture in an 8-inch square baking dish; cover and freeze until firm, stirring twice during first 2 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
2. To prepare salad, arrange tomato slices on a platter. Sprinkle tomatoes with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.
Here’s another one, very unusual.
Beefsteak Tomato Salad with Fried Tomato Skins
Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch creating a beautiful garnish with bacony qualitiesYield: Serves 4 (serving size: about 2 cups)
Total: 20 Minutes
- 2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
- 5 tablespoons olive oil, divided
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 cups baby arugula
- Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
- Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
- Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.