If you have not seen this movie — it is great. “INDEPENDENCE DAY”
I feel as if I have said this before. Things get so crazy, that I fall out of the habit of posting blogs. While I am cooking, sewing, taking pictures etc, I find myself thinking “boy would this make a great blog post” and that is about as far as I get. Summer has been a little busy and I found myself putting this task on the back burner behind everything else in my life. But as I have mentioned before, keeping this blog is such a mental release for me and I love doing it. I am not sure why I go through these times that it becomes so difficult. \
Jace and Krystal spent the summer with us and it was a very lively household with 4 very active ( well maybe 3 very active) dogs. So now that yard work is slowing down and I have trimmed down to one active and one not so active dog, I think it is time to get back in the habit.
I have a somewhat compulsive personality and if I can’t do something all out, I tend to just do nothing. That’s where I have been. I have so many things to post and share that I just can’t narrow it down and hence each week goes by with no posts. Well I am allowing myself some freedoms– I will post when I feel like it and not feel guilty or like a failure when it doesn’t happen.
I found this recipe in a Williams and Sonoma catalog. It provided many a quick summer meal and was a great way to use the fresh tomatoes and basil out of my garden
- 1 loaf rosemary slab bread or focaccia, cut in half horizontally, then crosswise into 4 equal pieces
- 1 Tbs. olive oil
- 1 cup marinara sauce
- 6 oz. mozzarella cheese, shredded
- 1/3 cup thinly sliced red onion
- 8 thin prosciutto slices
- 1 1/2 oz. arugula
Preheat an electric panini press on the “panini” setting.
Brush the outside of the bread slices with the olive oil. Lay the slices, cut side up, on a work surface. Spread 2 Tbs. of the marinara sauce on each slice. Top 4 slices with the cheese, then with the onion and prosciutto, dividing evenly. Cover with the remaining bread slices, oiled side up.
Place 2 sandwiches on the panini press, close the lid, and cook until the bread is crisp and the cheese is melted, about 8 minutes. Transfer to a plate. Repeat to cook the remaining 2 sandwiches. Open the sandwiches and top with the arugula. Serve immediately. Serves 4.
I like to use the ciabata rolls from Costco I just buy a bag and keep them in the freezer, taking out just what I need. We tried several versions of this Panini. We used pepperoni and did one with tomatoes, pesto mozzarella cheese and basil. They were all really good and really easy.
Another one of my must have kitchen appliances is my Breville Panini Maker