In the midst of doing report cards means cooking with one hand holding a pen and the other a spatula. That is an exaggeration since report cards are done on the computer. The time it steals from life, to accomplish decent cards, can be tremendous. Although, it is done in a week’s time, I find that anything I cook or bake is not done with full concentration so it is a minor miracle when something comes out right.
I baked a cake and almost left out the sugar. In the oven went a baked dish and guess who walked away and forgot to put on the timer. This is what it is like, for the week. A bunch of minor incidents. All the food has been saved.
My point is that since I am talking about too much topping, perhaps, I didn’t follow the directions. I am looking forward to checking out other foodies, found here.
This recipe had lots of appeal. I made a tomato crisp, years ago and it was a huge success. I was ready to try another one, particularly one from Food Matters by our guy, Mark Bittman. The topping on mine was quite heavy with good “stuff” but it seemed like too much and when I cut the first piece, crumbs flew all over.
I didn’t think it was possible but this topping was too crisp for me even though the combination that made it up had only the best, oatmeal and nuts, as starters.
We did like it and I would make it again but I would cut the topping.
Savory Tomato Crisp was chosen by Nicole from the Giving Table and despite my battle with the topping, I think, it is a great choice. I am wondering how it would be with cauliflower or broccoli.