Chocolate-It's What's for Dinner

No I didn't forget about you. It's just poor planning got me.  I don't know what I was thinking when I booked a trip to Aruba with two days home before leaving for a conference in Chicago! So let's talk mozzarella. When we got back from Aruba there was a few ripe tomatoes. They seemed a little early but I wasn't going to complain.  Fresh tomatoes, fresh basil, and fresh mozzarella. It doesn't get any better than that.  All I needed was the fresh mozzarella.  And I mean FRESH.  Once you realize how easy it is to make fresh mozzarella you WILL NOT buy that stuff in the stores any more at exorbitant prices like $8.99 a pound!  The curd is fairly cheap - I bought it for $4.99 a pound (Do the math - it's half the price!).  I bought 3lbs and that will give me a little less than 3lbs of cheese. You can make your own curd but the store bought stuff is pretty good. I have to ask for it at my local Italian store. They do not have it out on display anywhere....

Since we were talking about liquors over the past few days, I thought we could move on to liquids of another sort.  Everyone always likes my vinaigrette and will often ask for my recipe.  I really don't have a recipe.  It's another one of those - you have to taste it. Here's the basics: If I'm using fresh herbs: 1T fresh thyme 2t oregano 6-8 basil leaves salt pepper 1/4 c balsamic vinegar 1T honey 1/2 c oil Place the herbs in a 1 cup measuring cup.  Add vinegar and honey. Slowly drizzle in olive oil while whisking.  Tear basil leaves and stir in to vinaigrette. Taste, Taste, Taste. Herbs, Balsamic & Honey - whisk together Slowly add olive oil while whisking Add torn basil leaves You want to tear the basil leaves so they don't get brown.  You have to add them last - otherwise they get stuck in the whisk. I will use various combinations of fresh herbs usually tarragon, oregano, basil, thyme. Easy Peasy If you are using ...