In the last month, in the craziest 9 days, we staged our house (POD in, POD out) and put it on the market. It sold 5 days later. We rejoiced, cried, panicked, and ran away.
For those days when the house was on the market, I barely cooked, but I did manage to knock out some bagels one night because this recipe from the Washington Post is delicious and I’ve got it down to about 20 minutes of active work, including clean up. This is a skill you want to have: Bagel making at home. Trust me.
We ended up out of the house driving around while the house was being shown to what seemed like a zillion people. We made the best of it, visiting the truly adorable and everything delicious Buttercream Bakeshop, Tiffany MacIsaac and Alexandra Mudry Till’s sweet shop in Shaw. Dennis loved the blueberry lime bar and I went savory with an artichoke and spinach filled yeasty roll. Delicious.
I escaped for lunch once and snagged a stupendous Bahn Mi at Straw, Stick and Brick.
On the day when there were 8 showings, a leisurely brunch was the only option. We headed to Osteria Morini where Chef Matt Adler was cooking up a storm before leaving (with his pastry chef wife Kimberly) for adventures of their own making. I was so happy to have a chance to taste his pasta one more time (so tender, so delicious, every element perfection.) We’ll all be watching to see where he lands next. In the meantime, Matt’s executive sous, has taken the helm.
Osteria Morini’s menu has included, in one form or another, a starter that I never pass up. It’s not complex, but it’s exceptional in its simplicity. One of the happiest combinations around. The components are the very freshest seasonal fruit, burrata, hazelnuts and a calabrian chile vinaigrette. I’ve enjoyed this combo with ruby grapefruit, with strawberries and, most recently, with cantaloupe.
So I created a bastardized version. It’s a little proletariat, maybe missing the Chef Adler flair, but as salads go, it’s a winner.
Thank you to the Washington State Fruit Growers for the beautiful nectarines and peaches that I’ve put in this salad day after day after day.
Not Matt’s Salad (Summer Fruit and Mozzerella Salad)
3 slices of ripe cantaloupe, cut into 1-inch cubes
1 ripe nectarine, pitted and sliced thin
1 ounce fresh mozzerella, torn into pieces
A small handful of roasted, salted pistachios
Juice of 1/2 a lemon
A healthy squeeze of Mike’s Hot Honey (or substitute your favorite honey and a pinch of red pepper flakes, Aleppo pepper or pimente d’Espellette)
A good pour over of your best olive oil
Pile the fruit and cheese and nuts on a plate or in a shallow bowl. Drizzle with lemon juice, honey and olive oil. Salt. Devour.
(Substitute any fruit and remember tomatoes are fruit, too. Use burrata if you have it. Swap out the pistachios and use hazelnuts or almonds or cashews. Tear up some basil or mint leaves or snip some chives over the top. And so on.)
Let me know what you think.
PS Looking for a fun FUN beachy read? This book is a delight.