We had another great beach weekend! Isn’t it always a great weekend if you spend it at the beach? Friday night, we took it easy and had a lovely dinner close to home at Le Barricou. We had briny oysters, good wine and I devoured one of the best, most buttery, pieces of skate that I’ve ever tasted. Kramer and I watched an episode of Orange is the New Black before deciding we were too sleepy to keep watching and went to bed. Saturday, we woke up early and got packed for the beach. Our first stop, as always, was Rockaway Taco, where we stocked up on tacos and snacks like Japanese peanuts and chile pepitas. We spent the day with friends laying in the sun, running into the freezing ocean, tossing around a frisbee or football, and sipping on a frozen sangria or banana smoothie. Perfection, don’t you think? We packed things up and got home around 7, where we celebrated a great day with a slice of pizza and a beer, because I deserved a treat (according to me). We grabbed a few negronis as a nitecap, watched one more episode of OITNB and slept hard until the next morning.
Rockaway Tacos, Kramer and Matt enjoying the ocean, Kramer casually reading the Observer and post-beach negronis.
Sunday was spent doing a little freelance work and tidying up – sand follows you everywhere. After our work was done, we met up with some friends at Nitehawk to see a screening of the original Jurassic Park. It was just as good as it’s always been, of course. It was funny to hear people gasping at the screen as though they were seeing it for the very first time. We walked around Williamsburg for a bit afterwards, picked up some Fathers Day gifts and photography equipment, then came home to relax for a bit. I prepped lunches for the week, Kramer took a little cat nap, then I joined him briefly before meeting up at Harefield Road for drinks and a rousing game of Settlers of Catan. We can’t get enough of that game.
We’re back with more recipes from Vlasic Farmers Garden! I’ve been cooking up a storm for their Savory Simplicity program all season, and seeing as how I’ve been known to snack on pickles alone, it couldn’t be a more perfect match. This is my kind of summer recipe – no cooking involved. Just skewer some kosher dill pickles alongside classic caprese salad ingredients: basil, mozzarella and tomatoes. With the addition of torn romaine leaves for substance and a zesty pickle for extra crunch, these are the perfect appetizer to put out at your next barbecue or summer gathering, especially because you don’t need a plate to enjoy them. Just pick them up and be on your way. You can make a fancy vinaigrette, if you like, to spice these up, but I think that a nice balsamic vinegar is all you need.
Making these kebabs is simple – just skewer, drizzle and serve!
- 1 jar Vlasic® Farmer’s Garden® Kosher Dill Spears
- 1 cup torn Romaine lettuce leaves
- 1 container grape or cherry tomatoes
- 12 small fresh mozzarella balls (boccocini)
- 12 large basil leaves
- wooden Skewers
- balsamic vinegar, for drizzling
- Cut pickle spears into 2-inch pieces.
- Alternately skewer remaining ingredients and pickles onto skewers.
- Serve drizzled with your favorite dressing - I think a simple balsamic vinegar is perfect.