I had them ALL the time as a kid, but in my defense, it was because my parents always had a garden full of tomatoes, so it was natural to go pick a few and enjoy them immediately. And is there anything better than a tomato fresh from the garden, still warm from the sun, sliced on a plate and salted? I think not.
Of course, I decided to fancy them up with some black truffle oil and truffle salt.
Grilled some corn on the cob (rubbed with the truffle oil and salt as well), and made bacon in the oven. If you're not familiar with that method, put bacon on a foil-lined sheet and into a cold oven. Turn on to 400 degrees and cook for 20 minutes, flipping it over at the 10 minute mark.
Added some arugula, mixed up a bit of truffle mayo (regular Helman's mayo with a little truffle oil and salt to taste - uh, YUM)...
...throw an ice-cold Summer Shandy into the mix, and la deee daaaah and ooooh la laaaa...
Dinner is served.
Day 2 of the Used Clothing Challenge: Today's dress, courtesy of ThredUp, is from the Gap. Super comfy. Could totes mcgoats wear it running around OR to the pool. Love. It.
Dress: Gap, via ThredUp
Necklace: Jennifer Zeuner