For those who know me personally, you know that I am never short for words. And for those of you who just read the blog, you also know I never shut it.

But every once in a while, I sit down at the computer and can’t think of a damn thing to say.

Like I often do when I’m stumped, I bug Wesley and ask him what I should write about. Usually he offers up some recent event or funny idea to help me in the right direction.

Then there are nights like tonight.

Me: Babe. What should I write about?

Wesley: Food.

Thanks for the help babe. Why didn’t I think about that?

So here is some awesome food. Enough said.

You will need…

1 bunch asparagus, rough ends trimmed

3 roma tomatoes, sliced ¼ inch thick

4 ounces burrata

¼ cup balsamic vinegar

3 tablespoons olive oil, divided

6 slices pruscuitto, roughly chopped

8 cups arugula

Homemade croutons

Salt and pepper to taste

Start by combining the burrata, vinegar and 2 tablespoons olive oil in a small bowl. Season with salt and pepper and let it marinate for 30 minutes.

Preheat the broiler.

Lightly coat the asparagus with the remaining olive oil and season them with salt and pepper. Place them on a baking sheet and broil for 5 minutes.

Place the arugula in a large bowl or on a platter. Top with the tomatoes, asparagus, proscuitto and croutons.

Top with the buratta and vinegar mixture, gently toss and serve.

Love and Beer Floats

Angela

Burrata, Proscuitto and Roasted Asparagus Salad

1 bunch asparagus, rough ends trimmed

3 roma tomatoes, sliced ¼ inch thick

4 ounces burrata

¼ cup balsamic vinegar

3 tablespoons olive oil, divided

6 slices pruscuitto, roughly chopped

8 cups arugula

Homemade croutons

Salt and pepper to taste

Start by combining the burrata, vinegar and 2 tablespoons olive oil in a small bowl. Season with salt and pepper and let it marinate for 30 minutes.

Preheat the broiler.

Lightly coat the asparagus with the remaining olive oil and season them with salt and pepper. Place them on a baking sheet and broil for 5 minutes.

Top with the buratta and vinegar mixture, gently toss and serve. 

Place the arugula in a large bowl or on a platter. Top with the tomatoes, asparagus, proscuitto and croutons.

Top with the buratta and vinegar mixture, gently toss and serve. 

Early on in my cooking life, I had a guest over for almost every meal I cooked.

And often in the beginning, I would ask a friend to take the photos for me. When I started out I had no idea what I was doing and things in the kitchen were often hectic. So to get someone to take on the task of photos for me was a great relief. Until I realized that most of the people I had taking the photos did a HORRIBLE job

They would get distracted and miss important shots, they would get drunk and the photos would be blurry or the camera would end up filthy.

Don’t get me wrong I appreciated the help, but it became way more trouble than it was worth.

So when my good friend Nicole came for a visit on Sunday, I was a little hesitant when she offered to take the photos.

But she was AWESOME. She got great action photos, great step-by-step shots and amazing pictures of the ingredients.

And in exchange for her artsy and wonderful photos, I fed her with very tasty food.

Most things really are better homemade and this is not an exception.

You will need…

3 cups sourdough bread, cubed

4 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons butter

1 teaspoon dried oregano

Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.

When you are ready to make your croutons, preheat your oven to 350 degrees F.

In a medium saucepan melt the butter over medium heat.

When the butter has melted, add in the garlic and olive oil.

Cook until the garlic is fragrant, about 30 seconds.

Toss in the bread and coat.

Season with salt, pepper and oregano.

When all the bread is coated, pour it onto a baking sheet.

Bake the croutons for 15 minutes, until golden brown.

Sere warm.

Love and Beer Floats

Angela  

Sourdough Ceasar Croutons

3 cups sourdough bread, cubed

4 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons butter

1 teaspoon dried oregano

Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.

When you are ready to make your croutons, preheat your oven to 350 degrees F.

In a medium saucepan melt the butter over medium heat.

When the butter has melted, add in the garlic and olive oil.

Cook until the garlic is fragrant, about 30 seconds.

Toss in the bread and coat.

Season with salt, pepper and oregano.

When all the bread is coated, pour it onto a baking sheet.

Bake the croutons for 15 minutes, until golden brown.

Sere warm.