Monday, July 31, 2006

Cooling summer dishes

The tomatoes are ripe and delicious.
for the restaurant I made the ubiquituous Caprezi salad (tomato, basil, fresh mozzarella cheese, balsamic), chilled watermelon and peach soup-flavored with a little fresh ginger.

At home a triple creme cheese with fresh blueberries and nectarines with gin and tonics. Temperatures are over 100.

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