I’ve actually generally been keeping up with the group, despite my blog absence since June 1, but I haven’t been keeping up with my writing at all. It’s like I have too many things to say that I don’t really want to write about in this medium, and not enough to say otherwise.
I am, currently, going through a lot of firsts for both happy and sorrowful reasons. Some of the happy stuff? The kiddo has started kindergarten and, despite being mentally and physically exhausted these first few weeks, she seems to be thriving and enjoying it. Last month, we took her on her first international trip to Scotland, with the 10+-hour plane ride and everything, and a great time was had by all. She’s a trooper while traveling.
Amidst all the firsts, it’s nice to turn to something familiar, like the Basque tortilla, which I’ve made several times over the years since making Dorie’s version. This one has more basil than I’d ever have imagined adding and some feta thrown in for good measure. I did end up blackening the bottom (still getting used to my cast iron skillet), yet it was still tasty. The leftovers came in handy as a little sustenance to go with our rosé when some friends came over at the last minute.
I also want to take a moment to celebrate some more colors of the season as we move toward Fall and the holidays. Several lunches and snacks in the last 6 weeks have been Melissa Clark’s fabulous Burrata salad with tomatoes and peaches from her recent book, Dinner: Changing the Game. This photo is of a platter I made for a Labor Day party that includes some ciliegine. It went quickly and was quite refreshing with our abnormal 102 degree temperature with 80%+ humidity.