Supper before the Bite Club meeting

Since this is a new group, I have no idea what to expect.  They encourage people to bring food they've cooked, but since I didn't actually cook anything from Alice Waters, her book being nice but not new to me, I decided I'd bring a handful of fresh late season herbs to share.

So I can do that, bringing sage, lemon thyme, English thyme, peppermint, spearmint, oregano and hope people are interested.

Meanwhile, I picked up my farmshare this afternoon, and found some lovely late season big tomatoes.  Perfect for a quick and favorite supper:  diced big, with cubes of sharp cheddar, two eggs broken over, kosher salt, black pepper, sprig of lemon thyme laid on top, half an hour at 380 F.  

Yet another dish in search of a name.  Possibly Welsh rarebit.  Or Independence for Scotland, depending on how you feel.  

And perfect with a slice of toast from that big loaf I made with the wholewheat and a.p. and oat flours.  It has a lovely crumb and a great crust. Must remember that combo.

The wine is just for the shoot -- I'll drink it when I get home again, not wishing to drive after even a single glass of wine.

Bite Club! new at the libe

I just found out about this cookbook book club, say that fast, at the libe where I go to my regular bookclub.  That's been a nice experience, so why not combine another monthly bookclub with interesting cooking experiments, I thought.

Next week is the first meeting, so I'm studying my Alice Waters. The idea is that each month there's a selection of authors to pick from, try out a recipe, then compare notes and experience at the book club meeting.  This might help me with the farmshare, too.

However, you'll note that I set up a couple of Poptarts to sustain me while I study Alice.  She probably wouldn't approve, so I won't tell her.