Codi thought it would be a good idea for me to make some bruschetta, so I got some supplies. What started out as a simple tomato-garlic bruschetta turned into a more elaborate and tasty treat.
I started with fresh-baked baguette (still warm), added a layer of proscuitto di parma, then a thick layer of freshly shaved, aged asiago cheese, then added a home-made blend of hydroponic tomatoes, Italian flat-leaf parsley, a big handful of fresh basil, a lime-sized shallot that was sauteed in a champagne-olive-oil reduction, three cloves of fresh garlic sauteed in olive oil, and a little salt and pepper. I topped it all off with an amazing reduction sauce (actually thicker like hot fudge) made from 1/3 cup Balsamic vinegar and 1/3 cup Syrah. Oh my God.
I’ll bake it at 350 for a few minutes – long enough for the asiago to melt. Yummm!
Thanks to intense weather and a freak solar flare and the accompanying burst of solar radiation, cell phones went wonky, our local power grid has been having serious issues and, sadly, our electricity and internet connection have been wiped out.
Thank goodness I have a laptop – I’m writing this by candle light right now.
Here’s what it looks like outside (too bad you can’t hear the 60mph winds):
[update]: 25 hours without power. Enjoyed an intense hail storm this afternoon – so strong the hail was ripping by horizontally!
Even though the recent winter weather has been warmer than October, it’s still nice to enjoy a nice wintery drink. I was reminded of an old favorite from a great restaurant that used to thrive in Lake O about 12 years ago – the Blue Heron. They had an awesome juice bar and, for the time, cutting edge, nouveau-hippie cuisine. My favorite hot drink was fresh squeezed grapefruit, orange and lemon juices, steamed with cayenne pepper. A lot of cayenne. It’s sooo good!