'Mater Sammich Time in the Mountains

Heirloom tomatoes, chives, good bread and fresh mayo make the perfect summer sammich^

My colleague Jane Dalier, a master gardner (and senior ad rep for Valley Business FRONT), brought us some of her marvelous heirloom tomatoes yesterday, so I have determined it is time to drag out the mayonnaise recipe again and get you people fed the way you should be.

Pictured here is the result of all that mixing and chopping, and all of Jane's garden expertise. This one's served on an Arnold's oat bran bread (I can't stand white bread, though many whose neck is less red than mine swear it's the only way to eat a 'mater sammich; they also insist upon Miracle Whip) and is put together simply: mayo, tomato, bread.

Once you've scored the tomato of choice (this time of year, they're all choice), get ready to make the mayo. Here's what you need:

• 1 whole egg and the yolk of a second
• 1 1/8 cups of vegetable oil (I used Canola and olive combined; this is a healthy mayo if that's not an oxymoron)
• 1/2 cup of finely chopped scallions or chives
• 1/4 cup cilantro (very optional; my wife hates this stuff and I love it)
• 1 1/2 tablespoons brown mustard
• 1 tablespoon white vinegar, lemon juice or lime juice (the lime can be spectacular)
• 1/4 teaspoon sea salt
• 1/8 teaspoon white pepper
• (You can also throw in 1/2 teaspoon of dill, but I find that guilding the lilly)

Put everything but the oil into your blender or mixer. Slowly drizzle in the oil, stirring at a moderate speed until it is all poured into the mayo. Oil must be drizzled slowly, otherwise, you get mayo the consistency of milk. It takes about 10 minutes start to finish.

Enjoy your sammich. Tell 'em Mother Smith sent you.