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

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" > wrote in message
oups.com...
> 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

On Fri, 29 Jun 2007 18:22:13 -0400, "Felice Friese"
> wrote:

>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

> wrote in message
...
> On Fri, 29 Jun 2007 18:22:13 -0400, "Felice Friese"
> > wrote:
>
>>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 wrote:

> 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" > wrote in message
...
> Felice Friese wrote:
>
>> 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

On Sat, 30 Jun 2007 00:18:52 -0400, "Felice Friese"
> wrote:

>
> wrote in message
.. .
>> On Fri, 29 Jun 2007 18:22:13 -0400, "Felice Friese"
>> > wrote:
>>
>>>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