Fried Green Tomatoes
I first learned about fried green tomatoes when I was about six years old. My mom had a bunch of green tomatoes she was slicing up, dredging in egg and flour and throwing into akillet full of Crisco. When they were crisp and brown, she scooped them out of the pan an threw them onto a plate stacked with paper towels and a flurry of Motron's Iodized Salt from the shaker on the box top. SHe offered me one but I made a face and backed up a step. However, she gave me that look I knew meant, "Don't you DARE run away!" So, I gingerly took one and bit into it. And...damn...I was in Heaven. The salty slightly bitter, slightly sweet crunchiness left me standing by the stove snatching one every now and then until she was done. Then, we sat down at the kitchen table and finished off the plate. In the decades since, I've refined the recipe to what I have here. I don't measure exactly, as I adjust the portions depending on how many green tomatoe...