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" The cherries left us long ago. The peaches are bruising. The nectarines blemished. What&amp;#039;s left? That plush, round beauty August kept around. It&amp;#039;s too small to be a pumpkin. It isn&amp;#039;t even orange. In fact, it barely resembles the new season. It&amp;#039;s green. But not kale or chard green. I mean fresh-cut-lawn, lime-in-your-margarita, hot-July green. It&amp;#039;s the last bit of summer. And it&amp;#039;s here for just a spell, so pick some while they last. Fried Green Tomatoes Ingredients: 4 large green tomatoes, sliced thick 1/2 cup cornmeal 1/2 cup flour 2 teaspoons garlic powder 1 tablespoon Old Bay 2 large eggs, beaten  3 tablespoons olive oil Preparation: Beat eggs in a shallow bowl. Mix dry ingredients in a separate shallow bowl. Over medium heat, add oil to frying pan. Coat both sides of each tomato slice in egg wash. Then dredge both sides of each tomato slice in flour mix. Tap off excess. Add each slice to the pan. Repeat until pan is full. Wait for the bottom of each slice to brown and crust \u2014 don&amp;#039;t mess with them \u2014 then flip.  And for a kick, garnish with spicy aioli: 1/2 cup Hellmann&amp;#039;s mayonnaise + sriracha (to taste) + salt + pepper. Serve with the tomatoes. Tastes like summer. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a15659/fried-green-tomato-recipe-1346941572/?src=rss>