'ey! Yo! It'sa tha Mozzarella witha tha Tomato!

Look at that beaut!
The two tomatoes are from my friend Vanessa and her boyfriend's incredibly fertile and generous vegetable garden. The rest of it is
8 oz of mozzarella
8 leaves of basil, torn up
2 tbsp of extra virgin olive oil
1 tsp of balsamic vinegar
1/4 salt
1/4 ground black pepper

It was pretty awesome walking up to the Giant knowing exactly what I was going to get. I had a mutha-fuckin' spring in my step and everything. I ended up eating only half of the salad, but that was alright because I wanted room for this guy:

Oh yeeeeaaaah. Greek yogurt, granola, dried cranberries, honey. The dessert was a little overload with the cranberries, but other than that, I could've eaten it all the livelong day.

I started to kind of annoy myself in the kitchen because I was using an Italian accent when I spoke outloud to myself. It also occured to me that my Italian accent is dangerously close to sounding like Yogi the Bear.

It goes without saying that I'm still terrified of the stove.

Erin Grows Up: The Greek Salad Edition

I made a Greek Salad this past Sunday. It took me all day and I had to read the recipe an embarrassing amount of times, but I did it. I made the lemon dressing, too. Outside of scrambling eggs once two years ago, this was my proudest kitchen-related moment.
The salad looked kind of like this:

Actually, mine looked better because I was looking at it through a glass Pyrex bowl. Alas, my camera is still at my parents' house. So, I pilfered this image from the Betty Crocker website.
Next stop - Quiche City. I don't know if I'm ready, but what this little expedition has taught me over everything is that I need to be more of a risk taker.

You know, cooking with heat and shit.