I could make loads of excuses, like taking a new job. Or juggling client work. Or the food writing that's been fascinanting me. (And the subsequent gym membership to combat the effects of food writing.) Or the April work with Maine Women Write, helping to promote Show Me Good Land. Or the reluctant efforts to paint/update/de-clutter our home.
I've been planning a special birthday surprise for my niece's summer birthday, and planning a California trip to watch Alex and Sara get married this summer, too.
Those second (and third?) manuscript drafts, as well.
All have kept me out of my kitchen. I miss it, but in place of elaborate Marjorie recipes, I've been making loads of Caprese Salad. It's veg-friendly, delicious, super-quick, and a staple on the Milliken-Humphrey summer menu. If you stop by our house, you are likely to be served a plateful of this. With crusty bread. Mmm.
1) Big, juicy, heirloom tomatoes. Get the expensive ones, in a rainbow palette. Chop them up in chunks.
2) Fresh mozzarella. Get the little balls, in water. Or a big ball. (Don't use shredded in a bag.)
3) Aged balsamic vinegar. Like this one, at LeRoux Kitchen. Good balsamic makes all the difference, and a little bit goes a long way, if it's the good stuff.
4) Fresh basil.
5) Salt and pepper, to tast.
And that's it. Chop, mix into a bowl. Marjorie never listed this recipe in her books, but I suspect she would have, had she tried it. It is that good.
Challenge: What adjustments do you make when life gets busy?