Last weekend of summer in a seasonal town seems to mean a lot of people trying to squeeze in all of summers expectations in 48 hours – All things that didn’t happen, all drinks I never got to drink and all places I never had time to go to….
Also misshapps in the rental buisnees. We have several hotel guest staying over the weekend waiting to be able to return to their homes after their rentals will leave on Sunday. Finally, all seasonal workers returning to schools all over the country or to a new job in the city, or another seasonal job in another seasonal town – Leaving the rest of us with a feeling of emptiness or maybe loneliness, a bit like a left over….
Yesterday it seemed like a good day to have lunch in a still very busy Sag Harbor. Maybe the cutest little village out here. Or maybe more correct to say, the village with the biggest year around population and with this comes a bit more of authenticity. This year a lot of additions and/or changes have happened on the restaurant side. One of the new places is Harlow East. (The “Mother ship” in NYC) Fish tacos, (I won’t eat another one for months and never again the ones with soft corn tortillas) sliders with lobster, tartine with sweet corn, heirloom tomatoes and basil (Basically flat bread) Peconic Bay oysters, a glass of Rose right on a dock with boats around you is always nice and it doesn’t always have to be about the food……
Longing for routines, school start, children with homework to do and with normal bedtime hours, time to have breakfast while reading a newspaper on line, home cooking and more
A good start is these incredible good (Yes, really!) pickled tomatoes that I made with newly picked tomatoes from the garden. I was planning to do them with horseradish but ended up with star anise after tasting M’s.
Put water with 1 tsp. of salt to boil. Take the tomatoes and cut a small cross on the top of each one. Put them into the boiling water for 30 seconds. Drain and rinse in cold water and peel them (should be easy now)
Do a 1-2-3 brine – Whisk together 1 part distilled vinegar, 2 parts sugar and 3 parts water until sugar is dissolved. Add a handful of star anise and the tomatoes put in a jar in the fridge and leave for ideally 24 hrs. (They will last much longer) How much of each? Depending of the amount of tomatoes you have, but the brine should cover the tomatoes.
Eat as is, or a condiment to meat or fish, have them in a lentil salad or whatever else…