Friday, April 20, 2012

Film Friday: California flashback

















These are some film shots I took
in Northern California
last August.
Much of that vacation was spent
at a beach house,
high on a cliff
and surrounded by fog.
It's dark and rainy out today,
but there's no ocean outside the window.
I miss that.

Monday, April 16, 2012

Hello, Charlie! And caprese salad bites.


Last week, a baby boy was born.


In March, we strung decorations across the mantel, and propped children's books around the living room, and oohed and aaahhed over baby outfits and toys.


Last week, he wore his first hat, his first sleeper complete with padded feet, his first diaper.





Over the winter, we played board games while he kicked around in my sister's belly.

This past weekend, we played board games while he slept peacefully just a few feet away.


Last month, we ran around town gathering ingredients for baby shower appetizers -- cheesy bread, fruit plates, guacamole, spinach dip, caprese salad bites, bacon-wrapped tater tots.

Last week, we ate pulled pork sandwiches in a hospital room while the baby was passed around.


Eight months ago, gathered around a fire in a beach house in California, my sister and brother-in-law announced to the family that they were having a baby.

Today, he is one week old.


Hello, Charlie! We've waited patiently for you. Welcome to the world.


Caprese Salad Bites
This recipe is adapted from Taste of Home. I ended up buying mozzarella balls from Costco. They were already marinated in olive oil and herbs, so I skipped the olive oil and balsamic vinegar in this recipe, but I left those ingredients in here just in case you have plain mozzarella. 


These are summer in a single bite, and the perfect party appetizer.

24 grape or cherry tomatoes
24 cherry-size fresh mozzarella cheese balls (if you have bigger ones, just cut them into bite-size pieces)
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar

Skewer one tomato, one mozzarella ball and one folded basil leaf onto a toothpick or appetizer skewer. Repeat with remaining ingredients. Place on a serving platter and drizzle with olive oil and balsamic vinegar, if using.

Makes 24 appetizers.