01 October 2007

It all started with a slice of bread that I toasted on the stove with olive oil. I just needed the barest few drops to get the bread lightly oiled on both sides, and then a nice hot skillet to get that pretty colour on it.

Next came a clove of garlic, that I had sliced in half vertically. I rubbed the garlic all over the bread, on both sides and on the crust.

I wanted that garlic to permeate the bread thoroughly. It was quite nice.

Finally, I loaded on giant slices of fresh tomatoes, dripping with flavour.

Breakfast is served.