this is a summer spread that fully allows you to disconnect from your oven or grill. it employs ripe veggies, melon, and fresh bocconcini (little mozzerella balls). the only bit of "cooking" required is really more of a marinating sitch for the mozz, which takes little time and delivers tasty results. sidenote- i used to eat a bocconcini salad like this back in nj growing up, down there it was ubiquitous, served at olive bars in grocery stores- but i never see it all the way up north in vt.
gonz aloha superstar
nyc in moments
looks good, but also i bet it makes me cry
"We invent something that seems really great and ... we don't think and we become so dependent on it." on plastics in or ecosystems.
alex found this lovely music
could watch for a long time
travel writers on their favorite hotels
anticipating this james baldwin film based on the heartbreaking "if beale street could talk"
how pretty is this seaside home?
can you imagine making this book?
the way to go
pint of bocconcini
2 tablespoons of basil chopped
1 tablespoon of parsley chopped
a couple of pinches of red pepper flakes
2 tablespoons of olive oil
juice from half of a lemon
1 clove of garlic sliced thin
a couple of pinches of salt
2 tablespoons of boccacini liquid
1 small ripe cantelope
handful of heirloom cherry tomatoes halved
first marinate the bocconcini. in a medium size bowl toss drained bocconcini with basil, parsley, red pepper flakes, olive oil, lemon juice, garlic, salt and reserved bocconcini liquid. let sit at room temp for at least 15 minutes. to assemble platter spoon bocconcini into a smaller bowl and arrange melon, tomatoes, and bread around the platter. serve with chilled white wine.