Home from the Farmers Market

Sounds great- what time? 🙂 I still need to figure out what's on the
menu at my house! My 9 year old is with his Dad until the first week
of August, so dinner isn't the first thing I have to worry about as
soon as I get home from work- a nice break!

"merryb" <[email hidden]> wrote in message
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Quoted message said:

Sounds great- what time? 🙂 I still need to figure out what's on the
menu at my house! My 9 year old is with his Dad until the first week
of August, so dinner isn't the first thing I have to worry about as
soon as I get home from work- a nice break!

The tomato and mozz combo is history, but if you can make it to Boston
within the hour I'll share the berries with you!

And, yes, it's a rare treat not to have to deal with dinner as soon as you
get home from (your other) work.

Felice

Felice Friese said:

With (among other items) some eat-'em-now tomatoes, fresh mozzarelle and
today's Italian bread. Only one thing to do: cube the works, sliver some
basil, and toss with olive oil and Banyuls vinegar.

Dessert will be strawberries picked this morning. On the last trip I brought
home a quart of berries from the same farm, and didn't have to toss out a
one.

My cup runneth amuck.

Felice

I'd slice the bread, toast it on both sides and rub both sides with
garlic. Then drizzle it with good olive oli and top with a thick
slice of tomato. Sea salt as needed (depends on the mozzarella),
fresh ground pepper and basil. Finish with a slice of the mozzarella.

That was lunch today.

-Mark

<[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

With (among other items) some eat-'em-now tomatoes, fresh mozzarelle and
today's Italian bread. Only one thing to do: cube the works, sliver some
basil, and toss with olive oil and Banyuls vinegar.

Dessert will be strawberries picked this morning. On the last trip I
brought
home a quart of berries from the same farm, and didn't have to toss out a
one.

My cup runneth amuck.

Felice

I'd slice the bread, toast it on both sides and rub both sides with
garlic. Then drizzle it with good olive oli and top with a thick
slice of tomato. Sea salt as needed (depends on the mozzarella),
fresh ground pepper and basil. Finish with a slice of the mozzarella.

That was lunch today.

-Mark

I hope you enjoyed it! That reminds me I have some focaccia in the freezer
so I'll do the tomato and mozz combo on that next time I have both on hand.
(Basil is a staple, and I have some French grey sea salt as well.)

Felice

Felice Friese said:

With (among other items) some eat-'em-now tomatoes, fresh mozzarelle
and today's Italian bread. Only one thing to do: cube the works,
sliver some basil, and toss with olive oil and Banyuls vinegar.

Dessert will be strawberries picked this morning. On the last trip I
brought home a quart of berries from the same farm, and didn't have
to toss out a one.

My cup runneth amuck.

Felice

Share please! LOL...

I have a boston butt in the crock pot with some garlic and beef stock.
I'm gonna shred it later and add some sauce for sandwiches. Mixed
fruit and cake for dessert. And I also bought some tomatoes that I'll
probably toss with salt, and some local evoo and balsamic that a friend
gave me.

--
-Gina in Italy

Favorite phrase of the day: Messiah-envy

"ravenlynne" <[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

With (among other items) some eat-'em-now tomatoes, fresh mozzarelle
and today's Italian bread. Only one thing to do: cube the works,
sliver some basil, and toss with olive oil and Banyuls vinegar.

Dessert will be strawberries picked this morning. On the last trip I
brought home a quart of berries from the same farm, and didn't have
to toss out a one.

My cup runneth amuck.

Felice

Share please! LOL...

I have a boston butt in the crock pot with some garlic and beef stock.
I'm gonna shred it later and add some sauce for sandwiches. Mixed
fruit and cake for dessert. And I also bought some tomatoes that I'll
probably toss with salt, and some local evoo and balsamic that a friend
gave me.
--
-Gina in Italy

You're on, Gina! You bring the sandwiches (aren't Boston butts versatile?)
and I'll bring the berries to go with your cake. Meet you mid-ocean.

Felice

Felice Friese said:

<[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

With (among other items) some eat-'em-now tomatoes, fresh mozzarelle and
today's Italian bread. Only one thing to do: cube the works, sliver some
basil, and toss with olive oil and Banyuls vinegar.

Dessert will be strawberries picked this morning. On the last trip I
brought
home a quart of berries from the same farm, and didn't have to toss out a
one.

My cup runneth amuck.

Felice

I'd slice the bread, toast it on both sides and rub both sides with
garlic. Then drizzle it with good olive oli and top with a thick
slice of tomato. Sea salt as needed (depends on the mozzarella),
fresh ground pepper and basil. Finish with a slice of the mozzarella.

That was lunch today.

-Mark

I hope you enjoyed it! That reminds me I have some focaccia in the freezer
so I'll do the tomato and mozz combo on that next time I have both on hand.
(Basil is a staple, and I have some French grey sea salt as well.)

Felice

It was fantastic! The tomatoes were from West Tennessee (via the
local fruit market) and very ripe. The mozz was made that day at a
local deli/market - got the bread there too - ciabatta - they bake it
daily. The basil was from my garden.

I recommend letting it sit for 15 minutes or so to let the tomato
juice soak into the bread.

- Mark