I bought a couple of types of peaches and two heirloom tomatoes (not sure if Cherokee Purple, Purple Boy, etc.). One of those times when I didn’t ask them to write the peach type on the bags.
Steak from IGA, okra from State Farmer’s Market Raleigh, cabbage from Food Lion and bread from Publix.
The bread has been exceptionally good with two meals. The first meal was with some homemade chicken salad that I made. All of these peppers that I bought at Lee’s Produce from the State Farmer’s Market were hot. This wasn’t a problem when I sauteed them with some onion and added them to the left over Thai Basil Chicken that I had from Maguro’s. They actually made the meal better. But… the peppers, raw, added to the chicken salad were a distraction. Didn’t need the heat.
The bread is good at “sopping” up gravy and juices. I think it would be good with butter and molasses.
I added some Half-n-Half, Duke’s Mayo, and Vidalia Onion, garlic powder, marjoram, celery seeds, Equal sweetener and Agave Nectar, to the chopped cabbage, for cabbage slaw. It was some slaw that I had a the Rainbow Restaurant. I think I asked about it, and the waitress said they added cream/milk to it. It does something with the mayo to make it better.
NOTE: Now that I take a look at the remaining heirloom tomato, I’m not sure both of them were the same type. The first had the purple hue, but this one is more reddish. *Yes. When I cut into the second tomato, it was different. It was reddish and not purplish. It had good flavor. Not a great tomato, but a good one.
Bill Gibson, II 