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.

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so anyway, i’m totally going to change the subject.

see that?

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

  • watermelon
  • tomatoes
  • roasted beets
  • mozzarella cheese
  • basil
  • olive oil
  • balsamic (i used white, use what you have)
  • sea salt
  • fresh cracked pepper
  1. slice your tomato, watermelon, cheese and beets. stack alternating as you like, add basil leaves in-between for color and taste.
  2. sprinkle with a pinch of sea salt, a grind of pepper, some good olive oil and balsamic.
  3. 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).

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