Daily Archives: September 1, 2015

A Little Bit of Everything

September 2015

Well, September has finally arrived and soon things will be cooling down here in Metro Phoenix. This has been a blazing hot three months with unusually high humidity. For whatever reason, the summers seem to be getting hotter.

Hope you all had a great summer wherever you live!

Blazing Sun
Hot Summer Sun

For those of you who never met our two dogs,  I will be introducing them in a brief article called Puppy Love.  A little bit about them and some things we learned from them.

You can also find a nice quick and delicious recipe for Caprese Salad that looks pretty and can stand alone as a main course.

And as always there are a few Jokes & Stories from readers and from around the web. Feel free to contribute by email at:

[email protected]

In This Month’s Issue

Happy Labor Day!

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Editors note

On Friday, September 11th, please take a moment to remember all those who were lost on September 11th 2001.

Memorial Ribbon

Peace!

Recipes

Caprese Salad

I love this dish! It is so very easy to prepare and very satisfying as either an appetizer or entree.

What you need

  • A nice sized serving platter
  • 1lb of fresh mozzarella
  • 3 Large , ripe, firm tomatoes
  •  A fistful of fresh basil(enough for about 12 good sized leaves)
  • 24 black, pitted olives
  • A small jar of sliced roasted peppers in olive oil
  • 12 Artichoke hearts in olive oil
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Ground pepper
  • Oregano

Serves 4-6

First

Cut the mozzarella into 12 slices about 1/4 inch thick and distribute the slices evenly around the serving platter. Sprinkle with a little salt and ground black pepper.

Second

Cut the ends off of the tomatoes and put them aside. Carefully slice the tomatoes into 4 thick quarters so that you are left with 12 healthy slices.

Third

Place the sliced tomatoes on top of the mozzarella slices and sprinkle with a little salt and some oregano. Place a leaf of fresh basil on top.

Fourth

Chop up the ends that were cut from the tomatoes and use them as a base for the black olives. Place the black olives and chopped tomatoes, roasted peppers and artichoke hearts in the center of the serving platter. Coat the basil, tomatoes and mozzarella with some olive oil and balsamic vinegar and you are ready to serve. You’ll need steak knives and forks.

A nice crusty loaf of warm bread and a bottle of wine tops things off.

Enjoy!

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