Caprese Salad Redesigned: Orange heirloom tomato, fanned, with fresh basil, mozzarella slotted in between, drizzled with aged olive oil and balsamic reduction.
Calzone with Duck Breast Prosciutto and Mozzarella in a whole-wheat crust, with red onion, thin sliced bell pepper and black olives, and oven roasted tomato sauce.
The duck breast was salty and rich, its slow cured flavors released by the intense heat of the oven.
The cheese was so fresh it smelled like baby cows' breath.
The olives, onions and pepper cut through the rich and creamy meat and cheese, blending them together
And the bread soaked up all the lovely juices.
Topped off with rich, oven baked tomato gravy
I ate slow, not wanting the end, but life and its inevitabilities.
At least I got a picture.
never work in your kitchen, get creative and make some magic!