I like to cook, and I like to experiment with new recipes and odd ingredients, which is fine. The Hub is reasonably adventurous and if it doesn’t work out so well, so be it! But there’s often lots of dishes to wash afterward, and a certain amount of stress (mainly on me), so while it’s often exciting and fun, dinner isn’t always exactly carefree.
But summertime! When the livin’ is easy, and the dinner prep is often likewise. Like this particular evening:
Heirloom tomatoes of three kinds, mixed olives, good bread (Whole Foods’ sperlonga, never heard of it before Northampton, but it’s got ciabatta beat by a country mile). And of course, a bottle — in this case, Malbec. Also with:
San Daniele prosciutto, one slice of each type of heirloom, pesto (work done by Trader Joe’s, not me) and — BURRATA. Another newfound love, the mozzarella that isn’t creamy enough on its own, it’s got more cream added inside it.
Slice and dice would be easy enough: but all this dinner requires is Slice. Ah, summer!