La spécialité de la maison

I am not a particularly talented cook.  I am overly reliant on recipes, I have no intuition, and I’m very slow (due in no small part to my occasional Anal Retentive Chef-like tendencies).  But when I make tomato bruschetta, I can forgive myself, if even only for a moment.  Maybe it still takes a long time to make and maybe I have to follow the recipe very, very strictly, but it always turns out marvelously.  But ick, no olives please!

First thing first: put everything in a bowl.

Second: mix everything in the bowl.  Then commence face-stuffing.

I would have posted this sooner, but to be honest, I am more than a little bit sick of tomatoes right now.  Eurgh.


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