Lunchbox Liz

I emphatically do not have a problem with commitment. If I say I will do something I will do it, even if you decide you don’t want me to do it any longer. Take this tapestry I’m working on for a friend. Almost two years ago I said, “Sure I can make you a tapestry to hang behind your desk in your new office using a detail from the rug your Uncle brought back from the Afghanistan, no problem.” Actually making this committment come to fruition is still giving me fits I don’t even like weaving tapestries, but I’m doing it by golly I’m doing it. I always hope the lesson from these experiences is that I will become wiser, and more selective about my commitments. It hasn’t happened yet. I’m hopeful that one day the wisdom we are supposed to gain from worldly experience kicks in. Lord knows I’m pretty strong in the experience department.

Today’s Lunch
Fried Green Tomatoes

Slice 3 medium-sized green tomatoes in half-inch slices. Prepare two bowls one with a mixture of 1/2 cup flour, 1/2 cup cornmeal, 1/2 tsp salt, and 1/2 tsp black pepper; and a second with four beaten eggs. Heat a skillet on medium and add 2 tbsp oil (you may need to add more as the tomatoes cook). Dredge the tomatoes slices first in the flour mixture, then in the egg mixture, and then back to the flour mixture. Fry in skillet until both sides are golden brown, generally about 3-4 minutes a side. Drain fried tomatoes on a couple of layers of paper towel. Serve hot or cold. They are particularly good with baked or fired chicken.


Note: Use an oil that can handle high temperatures such as coconut, canola--or if you are lucky enough to find it--refined avocado oil. Oils such as olive oil are not designed to handle high temperatures and can break down destroying their health benefits.