I’ve been accused before of going overboard in the kitchen, of making things more complicated than they need to be.  What can I say?  I like to experiment.  Last night, however, dinner was simple: 

One diced tomato
salted, peppered
drizzled in garlic olive oil with a splash of basalmic vinegar
sprinkled with crumbled gorgonzola and shredded parmesan
and savored on a fork.

Afterward I sopped up the tomato juice and remaining dressing with a piece of baguette, and I washed it all down with vitamin water.