New boots, an airplane, one of my dearest heart-friends ev – ah; (See? There she is, way back there behind the tomatoes!)
Sub sandwiches, salt and vinegar chips, a record player and vinyl tracks, Frambois Lambic (Belgian Raspberry Beer).
An eleven year old, a seven-year old, a three-year old, and Dad; Connect Four, War, Memory, and Hi-Ho Cherry-o, adult catching up, and a strange but entirely humorous recurrence of comical conversations revolving around bathroom business.
Smoked salmon and cream cheese topped with a magic sauce, fresh herbs and minced red onion on pumpernickel bread, more music, salad with goat cheese, prosciutto, and pickled beets; margarita pizza, cocktails, dancing (her), watching people dance (me), the record player and more vintage albums, a fireplace, two cups of expertly prepared tea.
A space heater, Arctic air seeping through the cracked-open window, coffee and a breakfast of Taylor ham, eggs and toast, an intense creative work session (she has a blog too, which I will be introducing within the next few days), mimosas, the fireplace, the record player and more moody music.
A creepy sunset drive in one of the oldest towns I have ever visited, more mimosas, clever little tomato mozzarella crackers, a secret family recipe soup; the dawning of a new drink (recipe coming soon), a five-minute nap on the floor, more music, some seriously heart-y heart friend talks by the fire, hysterical laughter, sleep.
Perfect morning coffee, breakfast sandwiches, a brisk walk to the ocean, and a trip back home after a too-short visit.
This is what last weekend was for me. A lightning fast trip to visit one of my best friends for her birthday.
She fed me, she music-ed me, she mimosa-ed me. We laughed, almost cried, and had those conversations you can only have with heart friends.
It was a mad-dash, beautiful weekend, and I’ll be sharing bits of it (and more about her) over the rest of this week.
This clever twist on classic tomato and mozzarella salad is one of the dishes she whipped up and plopped in front of me to fill my growling stomach after our spine-tingling drive through the undoubtedly haunted town.
It’s a take on traditional Tomato Caprese, but in appetizer form – or lunch form. Whichever way you choose to eat it, it’s fresh and clean and delicious. It turns salad into finger food, and it crunches – which adds a whole new element of awesomeness to tomatoes and mozzarella.
Recipe: (this is going to be a loose recipe – there is plenty of room for you to play with it!)
Tomato Mozz Wasa Crackers
Wasa Crackers (make 2 per person if you are serving as a light lunch, one per person, or even half, if you are making it for an appetizer)
Fresh Mozzarella (2 slices per cracker)
Compari Tomato slices (2 slices per cracker)
Fresh Basil, chopped or julienned (2-3 leaves per slice)
Fresh Chives, chopped (2-6 chives per cracker)
Good Olive Oil for drizzling
Good Balsamic Vinegar for drizzling
Fresh ground black pepper
Arrange crackers on serving plate. Top each cracker with 2 slices of cheese, 2 slices of tomato, basil and chives. Drizzle with olive oil and balsamic vinegar, allowing some to pool on the plate. Sprinkle with desired salt and fresh ground pepper. Let crackers rest for a few minutes before eating so they can soak up some oil and vinegar. Serve at room temperature.
Source: Lara from Beat of the Track