i’ve been sitting here taping the keys on my keyboard. trying not to complain about the heat.
i’m trying. i swear. but what happened to this cold front that was supposed to come through? did it miss NY? was it not even supposed to come here?
i miss my jeans…my hoodies, my hat. but i’m not going to complain. cause that would be wrong. i’m just not. no.
ok, maybe a little…
i refuse to turn on my oven when it’s hot. which probably means now would be a good time to clean it. no. maybe?
i’m just going to concentrate on salads. cause salads are awesome and i don’t have to turn on my dirty oven. i just totally admitted my oven was dirty. don’t tell my mom.
so anyway, i’m totally going to change the subject.
tomatoes, watermelon, roasted beets, mozzarella cheese…basil. good olive oil and white balsamic.
i feel like i need an excuse to make this again. oh right, my dirty oven. yes. and whole foods sells pre-roasted beets (so does fresh direct).
simple and easy, and you don’t need to go all crazy and whip out your biscuit cutters cause you’re not nuts. maybe a little? no it’s just me isn’t it?
don’t answer that. please.
keep cool, drink water, don’t be a complainer (like me).
watermelon, beet-tomato stacks
- roasted beets
- mozzarella cheese
- olive oil
- balsamic (i used white, use what you have)
- sea salt
- fresh cracked pepper
- slice your tomato, watermelon, cheese and beets. stack alternating as you like, add basil leaves in-between for color and taste.
- sprinkle with a pinch of sea salt, a grind of pepper, some good olive oil and balsamic.
- sit back, relax, enjoy.
because i’m insane, i used a biscuit cutter to keep all of the above consistent and pretty. don’t go out and buy biscuit cutters, use a cup, or better yet, just go with the flow, cause it’s summer and it’s hot (see i got one last complaint in).