On Jul 22, 10:25*am, "Bob Terwilliger" >
wrote:
> The Ranger wrote:
> >>> The Globe and Mail today had a short story on cutting
> >>> tomatoes and building a rather interestingly bizarre *BLT.
> > [snip]
> >> What does the "L" stand for?
>
> > There are a few stems from some form of green between those slices. It
> > looks like arugula or spinach, though; not any leafy lettuces normally
> > available.
>
> All I can see are the chives and what is probably a basil leaf.

I think I see one of the following: spinach, arugula, or maize<sp>. It
never even occurred to me that they would add basil (with bacon?) That
_would_ be a combination but not one I think I'd enjoy; same with
adding those chives. Talk about sensory overload... Bacon is given top
billing for a reason in a BLT. To try and dominate it with other herbs
is silly. Besides, I prefer the more conservative approach of using
toasted bread -- I've even enjoyed a Russian Rye BLT. (And the cook
used _mayo_!)

Of course, having said that, I dislike the modernization of the BLT by
adding "avocado," too. <shudder>

The Ranger