One of the biggest disappointments of adulthood is that you don't really get to squish anything anymore. You come of age, and suddenly, rather than flattening play-doh, you're supposed to be doing useful things with your hands. Pulling the voting lever and flipping through Hustler are in; societally-sanctioned squishing is out.
That's why I was so excited to see this recipe (blithely poached from Melinda Clark) for pan con tomate (NYT, 8/22).
4 thick slices country-style bread, toasted
1 garlic clove, halved
extra virgin olive oil
coarse sea salt
1 large tomato, halved crosswise
Rub bread with garlic halves. Drizzle slices with oil and sprinkle with salt. Rub tomato cut side down on toasted bread, GENEROUSLY SQUEEZING INSIDES OUT as you go. More salt. Eat.
Okay, so maybe I did some judicious editing. But how often do you get a free pass to generously squeeze the insides out of something? That deserves emphasis! And second helpings. Bye now.
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