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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]It's good, but you have to commit. My favorite is the cave aged cheddar - it's always a hit when I put it out. [/quote]

OMG....this one is soooooooo good!!! This summer a few mornings a week here is what I made with it:

Slice of quality bakers bread put in toaster until slightly toasted
Spread homade garlic, black pepper. and fresh basil aioli on the bread
Put thick slices of garden tomatoes on the bread. Covered this with slices of the cave aged cheddar, put under broiler.

OMG....this was fantastic![/quote]

You sound like a menu writer! “Quality bakers bread”, “garden tomatoes”?  Where are you getting the time to bake fresh bread and grow tomatoes and make your own aioli in order to make a sandwich? And what’s your tomato secret? Our tomatoes have produced nothing the last couple of years. [/quote]

I exaggerate

I buy bread at the bakery (basically NOT that crappy sandwich bread stuff)

Aioli homemade is also an exaggeration. I take regular mayo and mix it with crushed garlic, a ton of black pepper and finely chopped basil from my garden. This holds for a few days in the fridge.

You HAVE to rotate tomatoes. They are heavy nitrogen feeders. They absolutely will fail if planted in the same spot year after year. Two years max in one spot, or else you need to heavily amend the soil. Basically cops in home gardens need to be rotated, same as big farms.
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