I know we mentioned this on Twitter-feeds, but I had the same thing this weekend.  I had some GIGANTIC tomatoes -- two of them were enough to make a whole bowl-full of salad!

Instead of slicing, I prefer to make mine using chunked tomatoes and mozarella, then I make a sort of dressing and let everything sit and meld for a little while.  This time, my dressing was olive oil, fresh basil from my garden (basil production is low this year, but it still tastes good!), some kosher salt, fresh ground black pepper, and just a little bit of basalmic vinegar.

So, so tasty.  I actually meant to bring the last of it for lunch today, but rushed out and forgot.  

At the Richmond Zine Fest meeting the other nite i had a ridiculously huge Tempeh Philly wrap.  It was great and served with some nummy couscous.

NOM NOM NOM!!!

Tonight we had a rare once-a-year treat: sunburst squash stuffed with a concoction of eggs, spinach, cheese (gruyere), and mushrooms (lobster).  We wind up having this only once a year in part because of the seasonality of the squash and in part because it takes about an hour to make (30 minutes prep time, 30 minute cook time).  But, oh my!  So worth it!!

This is the 1st time i've ever had lobster mushrooms, and they were extraordinarily tasty.  Andy didn't use the stems, so i'm saving those to experiment with making broth with them.

I tried making my usual parmesan/romano cheese sauce but swapping rice milk for cow milk, and it wasn't such a success.  "Rice milk can easily replace cow milk" my ass.  Guess i'll have to find a rice milk -specific recipe for my cheese sauces, because this pea & pasta dish just is not nearly as tasty as i was hoping it would be.