Deep breath in. Breathe out.
June is such a crazy busy month. School’s out this Friday, so at least there will be a bit of a breather as we ease into summer vacation.
Summer is the perfect time to make a Caprese Salad. This version of the classic Italian antipasto gets a boost of color from different varieties of tomato. It’s as beautiful to look at as it is to eat.
3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 lbs tomatoes, assorted (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes and yellow teardrop)
6 ounces fresh mozzarella cheese, sliced
2 tablespoons fresh basil leaves, thinly sliced
1. Whisk the lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
2. Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
3. Arrange the tomatoes on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste.
Recipe from Everyday Italian by Giada De Laurentiis
I’ve been on a bit of an electronic kick. The energy and upbeat tempo keep me going as I tackle the mountainous to-do list that I carry around with me.
“Dare to Dream” is a new single from Radclyffe Hall’s debut EP, set for release in September.
Check out Radclyffe Hall on the Website, where info will be available soon on when the EP can be downloaded.