[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetables, Tomatoes, Meatless	4	Servings

INGREDIENTS

2 1/2	lb	Green tomatoes, sliced verti cally 1/4 inch thick
3		Garlic, clove, sliced
3/4	c	Flour
		Salt
		Pepper
4	tb	Olive oil

INSTRUCTIONS

Shake tomato slices in a paper sack with salt, pepper
and flour. Heat oil over medium-high heat in a black
iron skillet. Add tomatoes and garlic. Cook without
stirring for about 5 minutes, then, using a stiff
spatula, scrape bottom of skillet and turn tomatoes.
Continue to cook over medium to high heat, scraping
bottom of skillet occasionally to prevent burning. You
want the tomatoes which come in direct contact with
the skillet to get dark. You should expect some
sticking; just scrape hard. Try to resist adding more
oil but do so if you must. When most of the tomatoes
have turned olive green or dark brown, about 20
minutes, lower heat to low. Continue to cook, worrying
the tomatoes around with the spatula until they are
all either brown or olive green.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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