Garden tomatoes and a Sunday recipe

"October 7, 1990:  Had our first good frost -- tomatoes are done for this year.
October 8, 1990:  Flu shot.
October 13, 1990:  Greta put the plastic on the west and north windows -- a perfect day -- no wind and not too cold."

In my humble opinion, it's hard to beat garden tomatoes.  Kim and I used to eat them after school like apples.  Nothing added, no peeling, no slicing -- just bite right in.  As I hear tell, the juice left from a bowl of sliced tomatoes was a prize when Grandma's kids were growing up.  I thought that was crazy until I tried it.  Adding to their appeal is the fact that picking tomatoes wasn't so bad.  It's not dreary and annoying like picking green beans or peas that like to hide in the green.  Bright red tomatoes all but ask to be picked.  I have seen various recipes that use green tomatoes, but I have never eaten any of them.  I don't know if Grandpa just left the green ones there or if he was such a master gardener, that there simply weren't any. 

I have always loved this photo and so am posting it today.  Looks like maybe the grownups were playing cards as opposed to eating tomatoes or anything else, but that's okay. 

This isn't one of Grandma's recipes, but the recipe for Johanna's fantabulous peanut butter cookies.  Maybe it was just Johanna's touch, but they were always great.

Double Peanut Butter Cookies

3 c. flour
1 c. sugar
1 t. soda
1/4 t. salt
1 c. shortening (part oleo)
1 c. peanut butter
1/2 c. light syrup

Sift flour, sugar, soda and salt into mixing bowl.  Cut in shortening and peanut butter until it resembles coarse meal.  Blend in corn syrup.  Shape into rolls and chill overnight.  Slice 1/4 inch thick and put 1/2 t. peanut butter on one slice and put another slice over it.  Seal edges with a fork or press with fingers.  Bake at 350 degrees for 12 to 15 minutes.  Cool slightly before removing.