Fried Green Tomatoes

Can I be honest and tell you how much I love to eat?

Not just fatty, buttery food, but also simple vegetables and fruit. 
I guess it is just the way I grew up.

 Once upon a time there was a man who grew tomatoes. Not only tomatoes, but peppers, squash, eggplants, raspberries, strawberries and blackberries in his amazing garden.

This garden was lush. Full of vegetables that you could pick and just eat right then and there.

This garden was a garden that I grew up going to. 

I grew up picking green peppers,  pulling out the seeds, and biting into them. 

They were fresh, they were tasty. They were in my Grandad's garden.

I used to play in the sprinkler in his back yard. Going to my grandparent's house was so much fun.

My Grandad is such a great man. He tells stories of how he used to make forty-five dollars a week.

How we worked all day and all night just to make that forty-five dollars and save money so he could buy my Grandma the best diamond engagement ring. 

My Grandma talks about how it was the biggest diamond out of all of her friends. That story and stories like that make me happy. I love hearing about how they used to go get 65 cent crab-cake platters. 

I love my Grandma and Grandad. They are so special to me.

Of course, I totally took something healthy (tomatoes) and turned them into something fried and unhealthy. You'll have to forgive me.

Fried Green Tomatoes
This recipe from allrecipes.
Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

Directions:

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.