I’ve been laid up in bed for the past three days with a pulled back and have been itchin’ to get in the kitchen. My meals have consisted of cereal and left over cupcakes since my back decided to take a break, not the healthiest of diets to say the least. So today I finally felt well enough to go to the market, so with my reusable bags I ventured out.
It was gorgeous out today. A gorgeous January day in Northeast MA usually constitutes the thermometer reaching 30 degrees F with a wind chill of less than 10 degrees. However gorgeous today meant Sunny, Mid-Fifties, and barely any wind. It was a spirit lifting sort-of day. I digress…
Of course my trip to the market can’t just be in and out. I haven’t been to the grocery store in two weeks, the pantry and necessities were running seriously low. Not only is my shopping list a mile long, its gorgeous out and midday Saturday. Needless to say my shopping cart got into quite a few ‘fender benders’ trying to make a turns into a new isles.
110 dollars later I find parking in front of a house FIVE houses down from my apartment. 3 trips down the street and up to my apartment later I had given up all hope of converting Chocolate Raspberry Rum Cupcake into a cake to take some photos [When I went to take pictures for the post all the cupcakes had miraculously disappeared, guess they were a hit!!].
The groceries are finally put away and I could not be happier, except for this pounding headache. I rarely like to take Advil etc. but this was an exception, I had to get something in my stomach quick and get rid of this doozy. So I opened my fridge and surveyed my newly attained groceries and this is what I got. Delicious, common, simple, quick and if you haven’t tried it you definitely should.
6 thin slices of mozzarella
4 slices of tomato
2 slices of toasted Italian bread, I prefer Italian but you can use whatever you fancy
chopped fresh basil
EVOO for drizzling
1. Layer the mozzarella and tomato on top of the Italian bread.
2. Add chopped basil to top. I grow basil in my apartment but if you opt to use dried basil I recommend soaking it in the EVOO for at least 20 minutes first.
3. Drizzle EVOO over and ENJOY!