Fried green tomatoes + a few snapshots

I feel like all I do on this blog is apologize for the lack of posts! Once again, I’d like to apologize to my fanatical readers (that’s a joke, get it?) for the six-week silence. There’s been a lot going on, as several of these pictures will tell you.

LB and I are settled into our new place, and it is awesome. It’s so much better than we even knew we wanted…fantastic views of downtown from the bay window in the living room, a quick 10-minute walk to Green Lake, endearing antique detailing on the doorknobs and windows, an enormous clawfoot bathtub, a 5-minute commute to work, and beautiful sunsets over the Olympic mountains. Life is good, friends. We also have a huge attic that is just begging for guests…hint, hint.

The view from the living room…you can see downtown Seattle in the distance!

Another perk of the new place is the garden in the side yard. The former tenant—my boss Sarah, just because I don’t have enough Sarahs in my life—planted several tomato plants, cucumbers, bell peppers, green beans, lettuce, and sweet peas.

There was a particularly juicy, large green tomato taunting me for a good week or two, so I decided to make fried green tomatoes.

Some of the cucumber bounty from the garden.

Fried green tomatoes are easily one of my very favorite things to eat. The tartness of the green tomatoes is hard to beat, and most things that are fried tend to score points with me. My very favorites are part of the “Garden of Eatin'” at Five Star Day in Athens, with Crescent Moon’s fried green tomato BLT in a close second. (That is, before Crescent Moon closed.) Mmmm, it makes me miss Decatur just thinking about that sandwich.

This recipe is a mash-up of several I found, and it’s pretty simple—just five ingredients, most of which you probably already have. I didn’t have the necessary ingredients on hand to make a salsa to put on top, but next time I make these, I’ll mix together some corn, black-eyed peas, and onion to dress the tomatoes.

Two quick things:

1. Can we talk about how excited I am that football season is a mere two weeks away?! I’ve waited patiently since January, trying to fill the void with NCAA basketball, Stanley Cup playoffs, Seattle Sounders, and even Mariners baseball—all to no avail, needless to say. I CANNOT WAIT UNTIL SEPT. 5!!!

2. Two weeks ago tomorrow, Mark and Sarah Norman welcomed Ellie Rose Norman into the world! Congratulations to the very proud “babydaddy” (his words, not mine), and my dear friend Sarah, who labored for TWENTY-SEVEN HOURS. I’m so excited for them, and can’t wait to see their precious daughter.

Now on to the recipe.

Fried green tomatoes

green tomatoes, as many as you like
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup buttermilk
1 large egg
salt & pepper
olive oil

Slice the tomatoes crosswise into 1/4-inch slices. Let them rest on a paper towel for 15 or 20 minutes.

Meanwhile, mix the flour, cornmeal, salt, and pepper in a bowl or shallow dish. Beat the buttermilk and egg together in another bowl or shallow dish.

Yay, I finally have my cute measuring cups to use again!

Put a pretty good amount of olive oil in a pan, and let it get hot. Take a slice of tomato and dunk it into the buttermilk/egg mixture, then dredge it in the flour/cornmeal mixture. When it’s good and coated, place it in the pan. Repeat with a few more, but don’t overcrowd the pan. The tomatoes should cook for a few minutes on each side, until they get a pretty brown color. Drain them on a paper towel, and then enjoy!

Now, more pictures from the new house!

The back door with its old-fashioned detailing.

Our mailbox at the back of the house, with roses that Sarah planted.

Our little garden patch.

The Olympic mountains.