Fwd: Caprese. Heirloom tomatoes. Late Harvest Apple Cider Vinegar. French fleur de sel. Basil. YUM!

Fortunately, we had extra tomatoes, plenty of vinegar, and 1/2 log of
mozarella left. Because we had to make a whole extra tray for the
kids. Who gobbled this up as fast as we could make it!

Onions and Potatoes. Mostly.

The potatoes are fresh red bliss potatoes, microwaved then grilled.
Cube then toss in olive oil and salt. Then grill to perfection. (put
them in a grill pan or skewer them!) The onions are cippolini, we
love these - blanch, remove outside skin, sautee then pop in the oven
until caramelized. Olive oil, thyme, balsamic vinegar. YYS!

2 pictures for you

Cooking.Starts.young. :)

The new salt slab - not your average Saturday night Fish Fry!

We started with Cod, then scallops (Gene prefers the pink ones, these
were sublime), then on to albacore tuna (the only fish we marinated -
in lime, garlic, ginger, salt, and black sesame oil). The salt
flavor imparted was delicate and understated. It was delicious!