Late Saturday afternoon Todd had so much studying to do and no quiet place to do it. (Todd has a roommate, I only have one room, and Todd’s parents have a house on Lake Michigan just north of Manitowoc that was empty.) So I drove up there, it is just under an hour from downtown, while he studied in the car. Just before we left, I grabbed an armload out of the fridge to make dinner while Todd was studying.
It turns out I made entirely too much food – a dijon crusted, roasted pork tenderloin, insalate caprese, cracked pepper Parmesan bread, and garlic sauteed spinach. The bottle of wine is a given. Then there is the view of the lake – here we are sitting on the front porch. It was such a peaceful dinner; we like to imagine how much this dinner would cost if we were in a restaurant. The figure we came up with made me want to go into the business, but then I remembered my little chop-a-roo of the tip of my finger while working in the kitchen of Johnny D’s. (That was two years ago, and I am just now getting feeling back. FYI, do not ever cut off the top of your finger. It sucks.)
Did I mention the fresh strawberries macerated in sugar, heaped over angel food cake, and topped with whipped cream for dessert? Silly me.
Fresh mozzarella cheese
Slice the tomatoes and mozzarella about 1/4 to 1/2 inch thick, and stack them with the tomato on the bottom. Season with salt and pepper. Make a chiffonade of basil and sprinkle on the stacks of tomato and cheese. (To chiffonade, stack the leaves, roll them like a cigar, and cut into thin strips.) You can also drizzle with EVOO and balsamic dressing – your choice.