I’ve been rather busy of late; I’ve been writing a lot of code in pursuit of my long developing ideas about self-healing networks and network troubleshooting (these may seem disjoint, but they are two ends of a spectrum.)
I needed a break, so this last weekend I fired up Doda, dropped her top, and headed south for a trip over the Santa Lucia mountains, from King City to Big Sur via the Nacimiento-Ferguson Road.
The trip encompassed landscapes covered by two of California’s greatest writers - Wallace Stegner and John Steinbeck. (All married people ought to read Stegner’s Angle of Repose and Crossing To Safety.)
They have a robust flavor - not at all your wimpy, just lie-there-on-the-plate, kind of tomatoes. I’ve found these to go well with lamb, beef, and strong fish (like salmon.)
I have found momotaro tomatoes to be by far the best variety for this. The momotaro is a solid tomato that has good flavor, can be carved into thick "steaks", and stands up to marinating and grilling. I usually use the largest ones I can find.
I find that one tomato "steak" per person is about right.
I bake these for Thanksgiving and holiday dinners. These rolls and butter seem to to particularly well with turkey. And given the long preparation time, these are best done when one is expecting a long day in the kitchen.
These are not "light and flaky" rolls; these are solid stock.
Don’t expect these rolls to keep for very long; and the butter will go sour within a few hours.