An exciting development for me has been the acquisition of new dishes. Our old ones were yellow with flowers on them and did not lead to the most appetizing presentations. The closing of the great indoors store in Gaithersburg provided the opportunity to switch on the cheap. So, new white plates will be making their appearance on the blog. EXCITING!
Now that school and vacation are over, I actually have time to cook. Last night I made a tequila-lime chicken (meh) and some couscous with tomatoes, jalapenos, and olives (meh), and a great little mozzarella and avocado salad. I'll share this delicious little recipe with you. It was a little sweet, a little sour, and a great way to use a lot of the overgrown mint in the herb garden!
2 firm avocados
1 8oz ball of fresh mozzarella
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh mint
Combine the mint and vinegar in a small bowl. Peel and halve the avocados, and remove the seeds. Rub the avocado halves with the vinegar mixture. Slice the avocados and the mozzarella and drizzle them with the remainder of the vinegar mixture. Notice the attempt at an elegant plating on the new dish!
Ooooooh! Lovely. And sounds great- if you also squeezed that lime on top I imagine it would be kind of like avocado and mozzarella bathed in a mojito.
ReplyDeleteI stopped by because I saw this and thought you would appreciate it:
http://www.foodiggity.com/behold-the-all-bacon-burger/?utm_source=rss&utm_medium=rss&utm_campaign=behold-the-all-bacon-burger
Gross.