We had a nice caprese salad with a burger today for lunch – pearl mozzarella with grape tomatoes and shredded basil with olive oil and a balsamic glaze.Our habaneros are starting to ripen. I have a good crop of jalapenos coming along but none have started to turn red, yet.This is one of Mrs J’s favorites. She’s a Maine Coon mix, named Clara Bell, and staff estimate her age to be 2-1/2 years. Those eyes!The King Arthur better buns recipe works great for hoagie rolls!This roll isn’t from that batch but it is the same recipe. Sloppy joes are a family fave.Moar kitteh! This is Donald, a 3 month old male, one of a litter of 5. Mrs J tells me that this is “kitten season” at the shelter. St Francis’ new building has a room set aside just for kittens. They spend all day playing outside of their cages:
The ribeye was seasoned with salt and pepper and left to come to room temperature before grilling, the asparagus marinated in olive oil, balsamic glaze, minced garlic, and lemon juice. The potatoes were tossed with oil, garlic, kosher salt, and fresh cracked pepper. I started the potatoes first in one of those perforated veggie grilling trays, then the steaks went on, and finally the asparagus for a quick grilling while the steaks were resting.Mrs J made the caprese salad using our cherry tomatoes and basil. We didn’t have a really good. fresh mozzarella but what we did have worked well enough.
The cherry and grape tomato plants in the container garden on the patio are really coming on. I’ve been diligent in picking the flowering tops off the basil. I almost tossed in a few leaves from the purple basil but chickened out. I bought a bag of shredded cabbage, ready for a dressing. This has one made with buttermilk, sour cream, mayo, lemon juice, rice wine vinegar, Splenda for sweetener, salt and pepper.