Monday, September 24, 2007

Eating In: Late-summer caprese

I'm going to ask you a serious question. Ready? Here it comes.

What could possibly be better than this?

I'm looking forward to hearing your ideas. Really.

There should be a law stating you cannot eat tomatoes, basil and mozzarella unless you grow the tomatoes and basil yourself and are eating them within seconds of pulling them off their stems. Or maybe it'd be ok to buy heirlooms from the farmers and maybe basil too. But you've gotta have the fresh mozz, and you've gotta let it come to room temp and then sprinkle it with enough salt to bring out the goodness, and respect it enough to use good olive oil.

I'm working on the mozzarella-made-at-home thing, btw. You see, my birthday's coming up. I'm dropping hints. I think cheese-making is in my future, people. I can feel it.

[where: 98118]

1 comment:

Meg said...

I'm curious to hear how the home cheesemaking goes. I made blackberry swirl ice cream (from David Lebovitz's Perfect Scoop, with some of the last blackberries available to be picked) and I have to say, although I love, love, love a good caprese, the blackberry swirl was obscenely tasty.