Heirloom Caprese

Hope you’re all having a great 4th of July week! Does anything scream summer more than a caprese salad? There is nothing better than the smell of fresh basil in my opinion — even better when you can pluck it right out of your garden.

Portland Monthly’s August issue has been put to bed. The new mag will feature Portland’s best new bars and summer day trips. The “whale in my backyard” has shrunken to perhaps a dolphin — still a challenge, still hungry, still large but not man-eating. In the next few weeks I’m hoping the dolphin morphs into a trout and then ultimately a guppie. I know these metaphors are bizarre but it makes perfect sense in my abstract rationale.

Bryce and I are on our way to visit Grandma tomorrow in Arizona. She’s not feeling well and we’re going to help out, charged with making sure grandpa is eating well.

Heirloom Caprese Salad

Fresh Mozzarella, torn or sliced
Fresh tomatoes, sliced (I love heirlooms)
Fresh basil leaves
Good olive oil (drizzle)
Balsamic Vinegar (drizzle)
Salt & Pepper to taste

Assemble in layers, dress and devour.

Have a fantastic day!

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