Many, many years ago I planned to live in a castle, have a butler, a maid, and a garden maze. A wintry trip to Versailles and Windsor Castle cemented the plan. I was dazzled by mirrors and the allure of ballrooms.
That was middle school.
And yes, I realize I was little old to be living in a fantasy world.
Convinced I was born into either the wrong time, or to the wrong family (sorry, parents!), I spent much time tangled in a dream life. I professed my long term goal of world domination and success, including an estate with many wings to house my parents and extended family. I may have mentioned a wedding with fireworks.
I’m not talking about the wedding-by-the-sea-it’s-4th-of-July kind.
Put simply: I wanted to sit on the lap of luxury (odd idiom alert!).
But adulthood had other plans.
I also wanted to be a writer. Another romantic notion of intellectual conversations around tables covered in candle wax and empty wine bottles. Luxury and writing do not typically preside over the same court.
Right now I’m sitting on a wrinkled green couch with a snorting, smelly Louis Pug under my legs. I’m wearing yoga pants with holes in unfortunate places. I ate raw cabbage and carrots for dinner. I may or may not be drinking a glass of wine from a $3 bottle. I may have to edit or write for someone else after I hit publish on this post.
Gotta make money for the castle and required staff.
And I think it’s OK. I may not be a Queen, but I can buy way too expensive heirloom tomatoes if I want. I may not have had fireworks at my Boston wedding, but I did marry someone who makes a mean vegan, raw bruschetta that we both enjoy – a Meatless Monday Manfood first!
If that’s not cause for fireworks, I don’t know what it is.
Fit for a Queen Heirloom Tomato Bruschetta
(yields approx. 3-4 cups)
- 2 heirloom tomatoes, chopped just to fit in your food processor (they should be pretty firm; if they’re runny, you’ll get extra runny bruschetta)
- 2-3 garlic cloves, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- 2 T olive oil
- 2 T white balsamic vinegar (we had a delicious pear-infused one; regular balsamic vinegar would probably be fine too)
- 10 leaves fresh basil
1. Place all ingredients in food processor and combine until you’ve reached your desired consistency.
Serve with bread, crackers, veggies, or warm flatbread.
Enjoy the life of luxury.