The Perfect Summer Lunch (w/ recipe)

It starts with a glorious summer vine ripened tomato out of your garden. The supermarket varieties will not do.  Those imposters have been raised to look lovely and travel well.  They are the blonde bimbos of the vegetable world - all fluff and no substance.  Pick the reddest ripest real tomato you can find.  Next, bake a loaf of whole wheat bread.  It doesn't take that long, and most of the time spent is on rising and baking so you can do other things.  Mine is in the oven as I'm typing.  Here's my recipe:
Dissolve 3 Tbsp yeast with 1/4 c. honey in 3 c. warm water (as warm as you like your bath).  When it smells yeasty and looks bubbly add 2 c. whole wheat flour and 2 c. white flour and 3 tsp. salt.  Start mixing.  Depending on your humidity level you will have to add more flour (I sometimes add as much as 2 more cups).  When the dough gets stiff enough to handle, start kneading, keep adding flour as it gets sticky.  You want it slightly tacky but not sticking to your hands or the bread board.  Knead 5 minutes, cover and let rise in a warm area until it has doubled in size.  Knead again 5 - 10 minutes.  The more you knead it the better it will be.  Divide into two loaf pans sprayed with oil and let rise again.  Bake in a preheated 350 degree oven for 1 hour.  Cool before slicing.

Once the bread is sliced, slice the tomatoes generously and sprinkle with salt and pepper.  Spread the bread with a good mayonnaise, and that is it.  A good old fashioned tomato sandwich that you can only enjoy once a year when the tomatoes are ripe.  I enjoy this with a glass of cheap Chardonnay but Hubby has his with Shiner Bock.  Either way, it's a little bit of sunshine in your mouth.