What fun Rachel and I are having hearing back from readers enjoying We Laugh, We Cry, We Cook. Here’s one I got a kick out of today from Linda: “Becky I’m only on page 18 and I’m laughing out loud like a nutcase. You really have made a career out of telling on yourself! OMG, too funny and you’re not exaggerating, not even a little? Starting with misplacing your car keys in Nashville, your suitcase exploding at the airport, you can’t find your car once you arrive in Fort Worth, then when you do, the battery is dead? I’m dying over here.”
People often ask my daughter (now co-author), my friends, my husband, “Come on, tell the truth. Is Becky making this stuff up?” All they can say, with a slow head shake is, “We only wish she were.”
As I read the fun note above, I was in the middle of posting this episode on Facebook:
Leaving hotel room today. Close door, get 4 big suitcases in hall.
Me: “Uh I took my glasses off again.”
Greg: “Did you leave them in the room?”
Me: “I might have.”
All four of our keys are behind locked doors so Greg goes to get new ones. Upon his return, I say, “I also can’t seem to find my cell phone.” He enters the room and turns it upside down. I look on the carpet, I’ve been sitting on the phone in the hall. I find my glasses, in the case where I put them in my suitcase. I don’t remember doing that AT ALL. We close the door pick up our things and go on. Greg never gets mad, not even testy. No matter how many times we exit a hotel room this way.
Life has been so busy lately with the book’s release and travel and finding things I have lost, that when I do cook I want it to be fast and easy and delicious. One of the things I enjoy the most at some of the great Italian restaurants we’ve visited on our trip to Oregon this week, is fresh homemade bread dipped in a little plate of olive oil, good aged balsamic vinegar and a little garlic. Heaven.
Recently I found a way to turn Heaven into a quick snacky meal or a wonderfully easy appetizer for a bunch. Cutting a nice fresh loaf of French bread lengthwise, I sprinkled it with cheese, then layered sliced fresh garden tomatoes, followed tiny pinches of salt, pepper, basil or oregano (fresh or dried, whatever you have on hand), a little fresh grated garlic. Pop this in the oven until the cheese melts and tomatoes are sizzling. Then, here’s the fun part: drizzle it all with good olive oil and balsamic, cut in slices and serve with plenty of napkins.
Cheesy, Garlic, Fresh Tomato Bread with Oil & Balsamic
1 French baguette, sliced in half lengthwise
1 cup grated cheese (I used mozzarella, some white cheddar and feta. Use any combination you like.)
2-3 tomatoes (my baguette was small so Roma tomatoes were perfect size), sliced
Pinch fresh salt
Several turns of fresh pepper
1 t. dried oregano, or 2 t. minced fresh basil
1 clove fresh garlic, grated
¼ cup olive oil, approximate
2 T. good aged balsamic vinegar
Preheat Oven to 400 degrees
Put both baguette halves on a baking sheet, cut side up. Sprinkle about ½ cup grated cheese on each side. Slice tomatoes and place atop both pieces of bread, overlapping slightly as shown. Sprinkle each half with a little fresh salt, some turns of fresh pepper, the herbs and garlic.
Place in oven for about 5 minutes or until baguettes are hot, cheese is melted and tomatoes are sizzling.
Drizzle the baguettes with oil and vinegar, slice in 3 inch pieces and serve hot. (With plenty of napkins.)