There was bread that Shantala had baked the day before. and there were 2 full packets of fresh italian basil. The orders from the kitchen matron were to finish what was lying around before embarking on further exploits with broth.
A couple of week ago, we had some lovely sunshine. I took advantage of that and made my first batch of tomato confit, the remnants of which
I present below. This also emptied out my EVOO (Rachel Ray acronym). I didn't bother with any marjoram since getting it fresh is such a bother. I must say that allowing the tomato to get to it being rubbery is the perfect way to enjoy it.I was all for making a fresh batch of feta o blend with this and make a great dip or even a pasta sauce for a rainy day, but it was not to be.
The irresistable homemade bread and the presence of basil was enough to rustle up some rustic bruschetta. We had a German guest who I would like to believe was missing food from back home. The bottle was pretty empty once we were done with it.
Fresh mozzarella is really something. The only reason I buy it is if I have to feed more than 4 people - and I haven't done that in a while. Milk hunting over 2 litres can be a strain on the body on a weekend :-)Still have half the quantity of mozz. With all the basil around, its probably going to land up on a pizza with the new oven at home.
