This is summer in all its glory. Sliced bread, pesto, cheese, roasted tomatoes, a salad tossed with toasted walnuts and dried cherries. I don’t need anything else, except maybe a glass of wine. Ok, who am I kidding… two glasses of wine.
Eric and I are spending the next few days on the Cape. It’s the first time in our six years together that we’ve spent long stretches here. Despite our crazy schedules, we’re doing our best to take periodic weeks off to enjoy the house.
Our daily routine here is more leisurely than what we’re used to. It starts with breakfast of local eggs from a farm stand down the road or hearty bowls of homemade granola. We read the paper (the actual paper… not just articles on our iPhones). Then we lounge. There’s lounging on the deck. When we’re tired of the deck, we move to the hammock closer to the lake. Maybe we run a few errands mid-day… just to get them out of the way.
There are fabulous lunches served, bottles of wine poured. Of course, we need a nap after feasting. Maybe a late-afternoon swim. And this all leads up to gin and tonics on the dock as we watch the sunset.
Life isn’t all fun and games. And it’s certainly not always relaxing. But for our sanity, we need to enjoy it from time to time. As it says so eloquently in this recent New York Times article: “Idleness is not just a vacation, an indulgence or a vice; it is as indispensable to the brain as vitamin D is to the body…”
Being self-employed, I’m always “Go, go, go!” and I rarely take the opportunity to shut down and rest my brain for a bit. And despite the work that I have to do (and will do), I’m going to take this time to refresh my soul. So, this weekend, let’s be idle. Take some time for yourself. Power off. Have breakfast in bed. Take a nap in a lounge chair or on the couch. Be lazy.
Roasted Tomatoes with Burrata + Pesto
For the Roasted Cherry Tomatoes:
2 pints cherry tomatoes, cut in half
2 tablespoons olive oil
Salt and pepper
For the Pesto:
2 cups basil
2 garlic cloves
1/4 cup pine nuts
1/2 cup olive oil
Juice of 1/2 a lemon
Salt and Pepper
1 baguette, sliced
1. Preheat the oven to 375 degrees. Cover a large baking pan with aluminum foil.
2. Add the tomatoes to a bowl and toss with olive oil and a generous sprinkle of salt and pepper.
3. Spread the tomatoes out on the baking pan and roast in the oven for 20 minutes.
4. While they are roasting, place all of the ingredients for the pesto in the bowl of a food processor and blend to combine.
5. Once the tomatoes are done cooking, remove them from the oven and let cool.
6. To assemble, spread a teaspoon of pesto across the bread, followed by a hunk of buratta and one or two roasted tomatoes.