
Vroooom
Oooooh...shiny!
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Uploaded on Jul 3, 2008
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Hydrangea
From my parents backyard.
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Uploaded on Jul 3, 2008
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Bruschetta
I have been in the mood for this for a few weeks and finally got around to getting the ingredients. The recipe is a mix of many different plus some of my own imagination.
Tomato, Basil and Goat Cheese Bruschetta
6 to 7 Roma tomatoes (to make about 1 1/2 cups chopped)
6 basil leaves chopped
2 cloves of garlic
1 tbsp. olive oil
1 tsp. balsamic vinegar
salt and pepper to taste
1 french baguette
goat cheese
You don't have to use romas for this, they work easily for me, but you can use whatever you want, even heirlooms. Peel the tomatoes (blanching makes it easier) chop in half and remove seeds and juice. Dice into small pieces. Add two cloves of garlic minced, tomatoes, basil, olive oil, balsamic and salt and pepper in bowl and toss to mix. Let stand for a few minutes.
Slice baguette on the diagonal about 1/2 inch thick slices. Using pastry brush coat one side of bread with olive oil. Place bread on baking sheet, oil side down in a preheated 450 degree oven. Let slices brown completely on top about 5-6 minutes.
Place bread on plate oil side up, spread with goat cheese and top with tomato mixture. Enjoy!
Seen in Explore 7.2.2008
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Uploaded on Jul 2, 2008
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Tomato Goodness
The makings of something good.
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Uploaded on Jul 2, 2008
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Drink
With chair bokeh.
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Uploaded on Jul 2, 2008
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