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The first show I remember watching was Kukla, Fran and Ollie. (Huh. A quick trip to Wikipedia tells me that I likely saw only Kukla and Ollie. Apparently Fran Allison did not return with the puppets when the show was picked up for a second run in the early 60s. It’s a tough gig, Fran.)
... they’re clones. Lots and lots of clones who band together for self-protection against a mysterious mélange of corporate and government players who all want something from the “sisters.” You’ll get a flavor of the show’s complex plot twists, outrageous characters, genuine moments and wicked sense of humor by viewing this 4-minute recap of the past 2 seasons here. Then tune in for Season 3. I’ll be right here on the couch with my scorecard.
Tomato & Basil
Crab, Chile & Mint
Asparagus & Cheese
Smashed Pea, Mint & Parmesan
Each topping on its own is quick and easy to do. All four at once is still do-able, it just takes a little more time and coordination. The ones I’ll most likely make again are the tomato and asparagus, as the ingredients are frequently on hand.
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Recipe only slightly adapted from Bon Appetit
Yield: 3-4 servings
Ingredients:
- 1 ½ pints cherry tomatoes, roughly chopped
- 2-3 garlic cloves, minced (to taste)
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil plus extra for brushing on the bread before toasting
- 1 ½ tablespoons red wine vinegar
- 1 loaf hearty bread, such as ciabatta or baguette or a country-style loaf
- 1/4 cup packed fresh basil leaves, coarsely chopped
Directions:
- Combine tomatoes and minced garlic in a medium bowl. Season generously with salt and pepper.
- Add 2 tbsp. oil and all the vinegar; toss to mix well.
- Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2-3 hours. This allows the flavors to develop.
- Slice the loaf of bread into slices (approx. ½ inch thick), then cut each slice in half again to create the perfect portion size for the bruschetta
- Preheat oven to 325 degrees
- Place bread on a baking sheet and lightly brush or spray bread with olive oil
- Cook until bread is toasted golden brown, 12-15 minutes. Flip the bread slices halfway through cooking, and check frequently to avoid burning. Cool on a rack when done.
- Add basil to tomato mixture in bowl, mix well. Season to taste with salt and pepper.
- Spoon the tomato-basil mixture – including a little of the tangy vinegary liquid – onto each bruschetta. Enjoy!
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Recipe adapted only slightly from Steamy Kitchen, original recipe from Debi Shawcross
Yield: 3-4 servings
Ingredients:
- 1 small loaf hearty bread, such as ciabatta or baguette or a country-style loaf
- Olive oil to brush over bread
- Sea salt and freshly ground pepper
- 12-15 thin asparagus spears, tough ends trimmed, and remainder cut into 2-inch segments
- Blend of Monterey Jack and Parmesan cheeses – you’ll need approx. 5 oz total
Directions:
- Slice the loaf of bread into slices (approx. ½ inch thick), then cut each slice in half again to create the perfect portion size for the bruschetta
- Preheat oven to 325 degrees
- Place bread on a baking sheet and lightly brush or spray bread with olive oil
- Cook until bread is toasted golden brown, 12-15 minutes. Flip the bread slices halfway through cooking, and check frequently to avoid burning. Cool the pan on a rack but keep the bread in the pan.
- Preheat broiler
- Bring a medium saucepan of water to boil over high heat, add a large pinch of salt.
- Add asparagus and cook until almost tender, 2 minutes. Drain the asparagus and set aside.
- Combine the cheeses in a small bowl.
- Sprinkle 2/3 of the cheese evenly over the toasted bread. Arrange a small clump of the asparagus pieces on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.
- Broil until the cheese has melted, 1-2 minutes. Remove from oven and serve warm.