Firstly, let me say that I have so many things to talk about that sometimes it's hard to just pick one to blog about! I need to start making a list! I still have to share with you my rabbit hutch I made this week (completely from a pallet! WHAT! WHAT!) but I'm going to have to save that for tomorrow's barn hop because I just made a lunch that was totally blog-worthy.

I never fry things myself. I'm scared of it... and it's bad for you... but I'm more afraid of getting burnt (yes, I know that's not how you spell it, please, just tolerate the accent and the occasional misspellings it produces;) than of getting fat. Heehee. I have watched my mama fry things. I have watched my Granny fry things. I have watched Mister fry things. But I have never fried anything... until today when Mister said that he had to mow asked me to fry some green tomatoes. If you know me, then you know that a fried green tomato is my favorite. Next to Jesus, Jane Austen, and Mister, the Fried Green Tomato is up there with the best of the best. So, when he said the words "fry" and "green tomatoes" I had to make a decision. And I was totally ok with risking getting burned for a batch of fried green tomatoes.
 
We went to the garden after church and picked some nice plump green tomatoes, along with MORE squash and zucchini (Which reminds me of another post I need to type!) and cayennes. He hopped on the mower and headed for the kitchen. I whisked together some flour, cornmeal, salt, and Tony's, beat an egg and added a dash of Tony's to the egg. Then, I sliced my tomatoes in 1/4 inch thick slices, dipped them in the egg mixture and then rolled them all around the flour mixture.

Then came the scary part. We have an outdoor kitchen of sorts on our porch. It consists of a counter made from 2x6's on top of two old wine barrels and a double burner camp stove. We love that camp stove. I mean LOVE that camp stove. Anyways, once I had my temperature right, I added my tomatoes. It was waaaaay easier than I thought it was going to be. They turned a beautiful golden color, I flipped, they sizzled. We made wonderful music together, those tomatoes and I. Once I saw how nicely the tomatoes turned out, I decided, why stop there? There were cayennes in the kitchen and there was extra batter. You know what I'm thinking?! I put those battered peppers in that oil and in a split second I'm thinking I've been shot. Little did I know that a pepper will explode if it hasn't been cut yet. I learn things the hard way, folks. I am now the proud of owner of a burned finger and forearm. It hurt, it hurt bad. Needless to say, I snipped the ends off the rest and had no more exploding peppers.

I brought my fried up bounty inside and collected the rest of my "materials:" left over yeast rolls, Duke's mayonnaise, and Sriracha sauce. I ended up making fried green tomato and cayenne sliders with spicy mayo. Let me tell you, when mayonnaise and sriracha get married they make a beautiful baby. So, here you have my Sunday concoction that Mister raved about! What kinds of yummies do like to experiment with!?