I have made this before but I haven’t made it for a couple of years. I would anticipate that a lot of my current coworkers have never heard of it.
Mazza is the best of summer.
It is very ripe tomatoes, diced fine, with garlic that you measure with your heart and a smidgen of olive oil. Served with cut up crusty bread.
You take a piece of bread, dip into the tomatoes and juices, let the bread soak up the goodness, and eat.
It is legitimately summer on a piece of bread.
Cool, bright, buttery, garlicky.
And chewy from the slightly stale bread.
Perfection.
Best enjoyed on a hot summer’s late afternoon/evening with the fog rolling in.
But we can’t all have that. Especially in NC when we are 3000 miles away from foggy evenings/nights.
That’s okay.
It will still taste like summer.
I am not sure of the reception of this make for Cookie Thursday is a Thing.
I think it’s amazing but I have a history with it.
Others I have introduced to it also think it is amazing but I’m unsure of the current crop of coworkers. They don’t seem as adventurous as my previous coworkers.
We’ll see.
When I was dropping it off, I asked one of the coworkers I’ve worked with the longest to make sure the container got covered up and put in the refrigerator. And then I double asked the evening charge nurse who I know has never had this to make sure that the first person did it.
Because leftovers? Make banging tomato soup.
And as the temperature has just dropped 16 degrees because there is an afternoon thunderstorm moving in, I could eat some tomato soup. With grilled cheese, of course.
Maybe the afternoon thunderstorm and the evening fog have some things in common.
It is all about atmosphere.
If there is still some bread pieces left over? Croutons.
In the air fryer because Stove #3 is still not completely fixed.
Dispatches from the Evening Shift 