So am I, quite frankly. Reminds of the first time I saw a ridiculously oversized man-rod:
"Uh, wow, that's great. Congratulations, seriously, but what exactly am I supposed to do with that? I mean, I'm happy to sit here and worship it, no problem. As far as it actually going into my mouth, I just don't see it happening."
This is one Tomato. ONE. There are about 10 coming right along behind, except they are BIGGER. Oh, Lord, help me! What have I done?!? Why was I so power hungry? They must be stopped! Why-o-why did I not have seven children so they could help me eat it?!? I'm always skipping the useful stuff in life.
9 comments:
DUDE!!!! Do you know how much Pico de Gallo that can make! The guys at Casa de Sanchez would be proud......"Numero sixteeeenine". Maybe there is a shelter in the area that would woo your size and still not be afraid to eat it.
Can't say you do anything half-assed, that's for sure!
FO
Well then.
Why don't you get to growing some giant-ass cucumbers and send those bad boys my way, so I can .....
Sorry, what? overheated for a moment.
Oooo, I hope you get super powers from that mutant thingy you're eating!
FO: I nearly choked on my sandwhich from laughter. Oh, how I miss the Casa S. runs.
HDH: Oh, I've already got the super-size man squashes. Battery life? We don't need no stinkin' batteries!!!
Howard: Me too! I guess we'll see tonight!
That thing was SCARY! Big time.
I say you bronze that bad boy.
Mmmmmmmm!!!!
I would:
Make salsa
Make sauce
Chop that sucker up, put it in the freezer and then use it to make a Bloody Mary in the blender
Slice it up, get some Burrata and basil and make a salad with the best balsamic I could find.
And finally - I would make the most amazing fresh tomato soup.
God I wish I lived next door to you.
As far as awesome heirloom tomatoes goes, that one is actually pretty rad. you should be quite proud --- don't be put off by it's misshapen, odd bod.
That's one gnarly 'mater.
I'm lovin' your tomato bounty, btw. Thanks again :)
Had to share!
Sliced up two of your lovely tomatoes, sprinkled them with sea salt, topped them with sliced smoked gouda and broiled them.
Fantastique!
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