The Somerset Painters
from left to righ: Ada Koch, Maria Johnson, Kay Tucker, Vicki Johnston and Audrey Benskin

Yesterday was Somerset Painters Day. I have to say, I love Wednesdays; the camaraderie with the painters, the day outdoors, the creative juices flowing, and LUNCH! Not only did we set up on the veranda and paint for 3 hours, but we also went to Casa Somerset where Chef Michael prepared a delightful lunch for us. Mike gave us a tour of their new 3 story Tuscan style home that is destined to be a fabulous Bed and Breakfast! Go to his web site http://www.casasomerset.com/ and check out the photographs of the building's progress over the last year and a half. While you are there, go to the archives and click on the entry for September, 2008. There you will find Mike's recipe for Limoncello Cake that is served with a delicious sauce. Mike served it to us for dessert at lunch today and it was incredible! If you are looking for a very special cake, this is it!

I am really into Southern Foods right now; grits, fried green tomatoes, fried chicken, peach cobbler, mint juleps, pecan pralines keep running through my head! Wonderful Southern cooking, like turnip greens with bacon and onion, pimento cheese, deviled eggs, cornbread dressing, fried ham with redeye gravy....okay, I need to go to the kitchen, I am hungry!


Here is a recipe for you to try while I'm cooking! It is from Food and Wine. Photo by Kristen Strecker





Fried Green Tomatoes





1/4 cup all-purpose flour
Salt and freshly ground pepper
2 large eggs, beaten
2/3 cup plain dry bread crumbs
1/3 cup freshly grated Parmesan cheese
1 pound green tomatoes or large tomatillos, sliced 1/2-inch thick
1/2 cup extra-virgin olive oil
Old Bay Seasoning, for serving
Hot sauce, for serving



In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere.
In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel—lined plates. Sprinkle with salt and Old Bay and serve immediately with hot sauce.