Caprese Salad with Basil and Mint – A Recipe Swap
It takes as much energy to wish as it does to plan.
Not blogging is as much of a challenge for me as blogging. These past few months, outside of work, sleep and gym have been options. I’ve only just started to feel the vibe of my new neighborhood, Venice, where I’ve lived for six months. (“The vibe” is Southern Californian for “settling in”.) This cycle of lesser and greater roles comes and goes, and as the work comes, I become more vigilant about my time. This summer, between projects, I’m planning to learn how to ride a motorcycle, backpack a few times, visit my beloved library in the Great Plains, and (gulp) go back to school. In a couple of years, I might just be a kick-ass multi-media designer and editor.
A couple of weeks ago, my internal marine layer came in, and stayed, overhead. Every day, I’m posting a picture of it on instagr.am, which I’ve linked to my Tumblr. It clouds everything but change and loneliness; two things that visit when I’m about to enter “my reading period”. It came early this year. I am hoping to see through my own window, which is why I’m taking pictures of it, keeping this month of introspection close as I move forward into I-don’t-know-what. It may not be just a month. It may only take a week.
So, the mint pie. For the first time in recipe swap history, I didn’t want anything to do with this recipe. I wasn’t inspired by it, didn’t want to make anything heavy or pastry or chocolate. So, I made the proverbial lemonade out of the recipe, took the anchor ingredient, and turned it into what I wanted it to be. Isn’t that what all of our role models do? Eleanor Roosevelt, Rosa Parks, our Mothers? It is time to let the clouds come in, narrow the view to the elements that make life or an idea coalesce, and dig. Deep.
It’s hard to write anything other than a personal post, since I’ve been absent so long. I thank you, as always for reading and for all of the words of the Recipe Swappers who tirelessly challenge themselves every month with this crazy idea of a vintage recipe, released to the masses, for reinvention. Please enjoy all of our takes on Mint Pie below!
Caprese Salad with Basil and Mint
Burwell General Store, and an entire history of Italian cuisine
four ripe heirloom tomatoes
a handful of basil, about a cup, chiffonade
a small handful of mint, about 1/4 cup, chiffonade
Eight ounces fresh mozzarella, chopped into 1/2″ cubes
2 T really good olive oil
1/2 tsp salt
balsamic vinegar to taste, about 2tsp
Chop tomatoes and mozza into cubes. Finely chop basil and mint, and toss all together, gently, sprinkling with salt (to taste) olive oil and balsamic, just before serving.