Busy writing for money rather than blog kudos and dealing with the new monkey.
But still wonderful food isn’t far away, inspired by Kalyn’s Weekend Herb Blogging. Over ripe tomatoes are baked in the oven drizzled with olive oil, sprinkled with Murray River salt crystals and fresh cracked pepper. Served on toasted sourdough with nothing else but freshly torn leaves of basil and oregano.
The simple ripe toms combined with fresh flavours and the crunch of toast can’t be beaten. Healthy, quick, simple delicious. What more can I ask for breakfast?
Supper is simple too. Three ripe figs each with freshly cut thin strips of proscuitto scattered with cracked pepper.
A boiled egg tomorrow…
Food facist
1. Whatever you do don’t buy proscuitto fromm a mainstream supermarket. Staff are mostly untrained and therefore ignorant and you’ll end up with slices as thick as Christmas ham.
2. Buy fewer slices fresh. Keeping Proscuitto sliced is pointless as it dries out.
3. Got a big pantry? Buy a whole ham. It’s cheaper and better although you’ll need one of those fancy European slicers (or a razor-like carbon steel knife and a keen eye. Carbon steel is unfashionable. It stains and rusts easily but can’t be matched with the stainless variety for sharpness)
4. Dried basil really doesn’t cut it although dried oregano does and is more intense.
5. Always buy the best extra virgin olive oil you can and use it for everything. The cheap stuff usually tastes dreadful and can ruin the whole meal.
5. What out for the chicken mafia. Mamma mia.
6. The cheese sandwich bloggers are pretty cool. My post coming soon. I guess if you don’t food blog, you don’t get it.
WHB, WHB#20, weekend herb blogging, chicken, Melbourne, Australia
Food
Food+Drink
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