“Instructions for living a life.
Tell about it.”
I had, in fact, planned on reviving this blog around this month last year. Due to unforeseen circumstances (a light euphemism if there was one), that never happened.
Until one day, looking through my old notebook, I found what I had planned to write then, and it was too good not to share.
Anyone who says summer is relaxing hasn’t lived in the South. It’s in fact, very tiring– the humidity, the upkeep of incessantly growing vines, the brutal heat. So while I appreciate the virtues of Mexican corn and Szechuan eggplant and tomato stacks, sometimes, simplicity is best.
Here’s a recipe for such simplicity:
- bunch of tomatoes, preferably homegrown
- bunch of basil
- Chapel Hill Creamery mozzarella (or any local mozzarella)
- your favorite extra virgin olive oil (I use smoked olive oil)
- salt (can use smoked salt if your oil isn’t smoked)
- freshly ground pepper
- Wash tomatoes. Wash basil. Assemble on plates/bowls.
- Mix salt and pepper and olive oil in a small bowl.
- Slice mozzarella.
- Sit comfortably in a screened porch, dip mozarella in oil mixture, wrap a basil leaf around it, and eat. Immediately pop a tomato in your mouth.
- Enjoy the flavor explosion and watch the slow, gentle sunset.