August 17, 2010
Bruschetta was the first dish I ever tried to master. Not quite my first cooking memory, but it counts I think. It’s probably not the most authentic recipe, but I like how it tastes and I really enjoy the texture. It is the perfect poem to celebrate tomatoes (because food is just another form of poetry). Just perfect on some fried baguette slices, as the sun is wilting (along with the rest of us in this heat) down towards the horizon, a constant reminder these dog days are not over just yet!
August 12, 2010
We’re not quite moved yet, even though all our pots and pans are packed up. Food processor is packed, and so is the toaster oven. Cooking this week is a pretty minimal word. And in the case of this post, non-existent. Lately, we’ve done lots of salads because prep work and lack of cooking work makes them really easy. This is one that we just kinda threw together in our heads the other day coming home from work. Beyond simple, quick, satisfying, and no cooking required. Took a max of 10 minutes to make (when you count chopping all the veggies), 5 minutes to photograph (don’t you just love the tablecloth? ha), and then a few more minutes to devour!