I always delight in the first caprese of the year. While I could easily just pop some fresh mozzarella in a bowl with tomatoes and splash it with olive oil, balsamic and fresh basil, this past week we celebrated the onslaught of both San Marzano tomatoes and Genovese basil in our garden by adding two beautiful things to it - a base of my homemade rye that my sweetheart adores, and a healthy slathering of my favorite ricotta of all time, the fresh organic bit of heaven made at local Samish Bay Cheese in Bow, where we love buying directly from them. This stuff ain't nothin' like that garbage sold next to the yogurt and milk in your grocery store, folks. This stuff tastes like manna and makes everything better. So this along with my tomatoes, basil, drizzle of balsamic vinegar and of course a li'l organic red wine (alongside a quickly grabbed bouquet of white valerian I'd just clipped from the garden?
Bravissima!
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