“Who is following you isn’t that important,” [David Karp, Tumblr’s 24-year-old founder and chief executive] said. “It’s not about getting to the 10,000-follower count. It’s less about broadcasting to an audience and more about communicating with a community.”—
We’re now in the midst of an absolutely suffocating heat wave and the last thing we want to do at the end of a long work day is stand in front of a hot oven or stovetop. This chilled potato salad is the perfect solution: ice cold, vinegary, and studded with crunchy bacon bits. We whipped it…
I signed-up to take potato salad to Alex’s Office Summer BBQ. Do you think people will be satisfied with this bacon and vinegarette recipe? Or should I stick to the good ol’ all-american mayo, mustard and boiled egg variety?
I’m inspired on a daily basis by the community of cooks at Food52. This week’s Mozzarella challenge winner, Brita, came up with something better than your ordinary summertime Insalata Caprese (which I consider a bland waste of good mozzarella). The tart and syrupy Balsamic vinegar reduction plus the fresh mint and aromatic basil, are perfectly balanced with the subtle and to me, otherwise bland mozzarella. Brita’s recipe plus some basil and a bunch of mixed greens made a light dinner, with some leftover for lunch.
Here’s what you’ll need:
Mozzarella and Black Plum Herb Salad
4 black plums
1/4 pound fresh mozzarella
1 bunch fresh mint
1 bunch fresh basil
1 clam shell mixed greens or 50/50 spinach blend
1 1/4 cups Balsamic vinegar
1/4 cup toasted pine nuts (optional)
Olive oil to drizzle
Salt & pepper to taste
Wash plums. Remove pit and cut into quarters.
Cut mozzarella into 1/4 inch slices, similar in size to the sliced plums.
On medium heat bring the vinegar to a boil, reduce heat and simmer for 10 minutes until the liquid has reduced by half. Add the plumbs and cook on low heat for five minutes. Remove from heat and cool.
Top a handful of greens with mozzarella, plums and nuts (optional). Drizzle with remaining vinegar, olive oil and salt and pepper to taste.
Orange & Avocado Crowned Black Thai Grilled Chicken
A home-cook makes meals that are practical yet delicious. She doesn’t need fancy oils or exotic spices to serve a special meal, only quality ingredients, a recipe book and a willingness learn. Yes, she will burn some roasts, over salt a few sides and mis-measure many batters but she’ll realize her mistakes and try again.
Once comfortable in the kitchen she improvises and experiments, creating original recipes! She will eventually host the perfect four-course dinner party, her guests will “ooo and ahhhh” in delight.