It’s been so quiet around here, I know, I know.
It’s not that I haven’t been creating recipes, and it’s not that I haven’t been cooking, or taking photos. I have. I had a whole summer lineup of salads and popsicles and cocktails to share with you, and I got as far as saving drafts for them on this site, and then when it came to writing anything down, I just froze.
Because the truth is, it hasn’t been a great couple of months. And up until now, I haven’t had the courage to write about it.
In November, my relationship fell apart. And although under normal circumstances, I wasn’t giving much thought to the policing of the tone or content of this blog, suddenly I felt a tremendous amount of pressure to be *ON BRAND* lest a hint of real life disrupt the sea of charming personal anecdotes designed to transition smoothly into recipes.
I wanted normalcy, so I decided that the polite thing would be just not to mention it. So I wrote about chestnut pasta and harissa mac & cheese instead of telling you that I’d moved into a mouse-infested apartment uptown with an indifferent roommate I found through the internet, and I was utterly miserable, and had consumed all of the ice cream within a ten-kilometre radius, and to please send help. The disparity between the meals I posted for the blog and the meals I was eating 98% of the time was laughably absurd. Nepalese soup here; real life, a seemingly endless string of frozen pizzas, takeout burritos, lousy Thai, etc. If I never see another Tim Horton’s chipotle wrap again, it will be too soon.
Life, mercifully, goes on.
In May, I moved again into a much nicer apartment with a friend of mine, and we painted everything white and filled it with plants and I took up running, drank a lot of rosé, and began planning a vacation. It’s been an unrelenting beast of a summer, but I finally feel as though I’ve got my footing again (at least, as much as it’s ever possible to feel that way). And I’ve finally started cooking again for pleasure. Well, not so much ‘cooking’ as ‘assembling’ — our place isn’t air-conditioned, so there have been a lot of salads going on.
This caprese with peaches and burrata has been one of my favourites. It’s hard to beat the creaminess of that heavenly cheese, with cherries for depth, herbs for brightness, and toasted almonds for crunch. It’s the kind of dish that takes almost no effort to prepare, but will definitely make you feel as though you’ve got your shit together, even if it’s a work in progress. Which is pretty much all any of us can ask for, isn’t it?
Thanks for sticking around, everyone.
Summer caprese salad with peaches and burrata
- 2 Peaches
- 1 cup Cherries
- 300g burrata (or mozzarella di bufala)
- 1/4 cup toasted almond slices
- 1 small bunch fresh mint
- 1 small bunch fresh basil
- a few handfuls of mixed spring greens
- 1-2 Tbs extra-virgin olive oil
- salt + pepper to taste
- Pit and slice the peaches into bite-sized pieces. Halve and pit the cherries. Remove the leaves from the basil and mint stems, and slice/tear them into smaller pieces.
- In a large salad bowl, toss the greens, fruit, and fresh herbs with the olive oil and salt + pepper. Gently tear the burrata into a few chunks and set on top. Scatter with toasted almond slices and serve immediately.