Heirlooms

Tonight was the first pick of the season (possibly the first of two; Something has happened to my tomato plants this year... very disappointing).  

Anyhow, after a long three weeks of work (including weekends!) I made it to the light at the end of the tunnel, and celebrated myself with the first of the heirlooms this year, mozzarella (not home made yet) and basil.  Topped with sea salt, pepper, and an outstanding finishing olive oil we picked up in Los Olivos (an amaaazing little town in Santa Ynez wine country).  Perhaps a bit more of a generous pour than the pros, but I just love it.

Also a very happy birthday to the most amazing mother in the world, who I can't wait to visit with in 2 weeks!

Homemade Mozzerella How-to

For my birthday last year I was given a cheese-making kit from some dear friends of ours.  My first attempt was partially successful.  I felt the cheese was delicious, Matt thought he was eating a hockey puck.  Alas, on thekitchn.com today, are easy-to-follow instructions on making your own mozzerella.  My suggestion:  don't over-stretch!

I plan on giving it another go this weekend.  
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