The kid is back in town – woo hoo! Cooper Doo, I’ve missed you! In the month since I’ve seen him his hair has gotten even redder and he’s gotten quite strong. And he’s busy! Squirm, wiggle, kick, grab, squirm, smile, frown, wiggle. He’s still the sweetest, happily sitting on Daddy Bowen’s lap while we ate our dinner of roasted chicken, grilled fresh corn, and a salad of green beans, tomatoes, cukes, basil, and fresh mozzarella. (Recipe posted in comments, below.)
Gorgeous day by the pool, and evening on the deck, most definitely to be savored because fall is right around the corner. You can see it in the muted green leaves and deeper afternoon shade, and smell it in the evening air. Sigh. One week left before school starts – is that possible? We finally got Nathan’s teacher assignment so we can make our school supply run this week. Wow. My head’s not in it, I’ve got to switch gears here.
It sure has been an incredible summer.
Green Bean, Tomato, Cucumber, and Mozzarella Salad
This isn't exact, but is so simple. Figure per person:
a handful of garden fresh green beans, trimmed, cooked in boiling salted water until just tender, drained and rinsed with cold water to cool
1 small or 1/2 large garden fresh tomato, cut into bite-size pieces
1/4 of a medium cucumber, peeled, sliced, lightly salted, and drained in a colander for 30 minutes
1 oz. of fresh mozzarella, sliced into 1/4x1-inch pieces
1 Tbsp. chopped fresh herbs (basil, tarragon, or parsley)
1 Tbsp. vinagrette (whisk together 1/2 c. good extra-virgin olive oil, 3 Tbsp. red wine vinegar, 1 Tbsp. dijon mustard, 1 tsp. salt, few grinds of black pepper; use as needed, store the rest in the fridge)
Combine beans, tomato, cukes, cheese in a large bowl. Sprinkle with herbs and a little salt and pepper. Toss gently with vinaigrette. Serve at room temperature.
Isn't he dreamy? And softy and perfumey too, the little cutie!
OMG, Cuteness-Dooper Doo!!!