On Facebook there are all kinds of cracks about the British soccer team and their loss of both games. Like, what’s the difference between a Tea Bag and England? The Tea Bag stays longer in the Cup. Team Coach/bus for sale, only been driven twice. Nothing like rubbing it in. Well, well, well, just tried to write the word bus in brackets – I got an icon of a school bus
Talking of soccer, I have never seen it before, but they marked out smaller soccer pitches in the park outside our windows and played several games there on Friday – school teams. Seemed like they had one pitch for girls and the other for boys but they were wearing the same shirts for each team, all blues, all reds, all yellows and all whites – at least that’s what I saw. Quite colourful, quite noisy too. Wondered what on earth was going on until I went out on the balcony to look.
By the way, I read other people's blogs on my Blogger Dashboard and it hasn't been working properly all day showing only one blog. So, obviously I haven't done much visiting today, I'm sorry.
This recipe which I found on Cooking.com sounds just up my street. I think Heirloom Tomatoes would be perfect for this recipe.
Spaghetti with Tomatoes, Basil, Olives and Fresh MozzarellaSource: Quick From Scratch - Italian
Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavour is dispersed throughout the dish. The pasta is equally good warm and at room temperature.
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.
Add some drained capers, chopped red onion, or grated Parmesan to the pasta.
Have a great day