Just recently Sam and I signed up to take a lead climbing class so that we can start setting our own routes when we go climbing. We have friends that know how to do this, but I’m really wanting to make sure we learn how to do everything properly… so we don’t die you know? Ok. Statistically speaking, driving is way more dangerous than climbing, but I want to make sure we learn how to do all the right knots and learn how to set gear properly. We are doing this in about a week, Febuary 4th at Enchanted Rock. I am pretty excited.
On another note, I am getting really frustrated with the lighting in my apartment. I can’t get any good angles on my food photos without having a huge shadow across the whole picture. It is very annoying. Also, I still can’t find my camera charger. Maybe I left it in Houston? Anyways, I made the fresh tomato slices with basil mayonnaise salad the other night for part of our dinner. This was good, and fairly easy to make.
Here are the ingredients…
The biggest part to this recipe is making the basil mayonnaise. So I combined the white wine vinegar, basil, salt, pepper, egg, whole grain mustard and vegetable oil in my food processor. I only have one of those tiny food processors so I wasn’t able to add the vegetable oil in a stream like the instructions say to. I just added a bit at a time and then blended. I really should invest in a larger food processor.
When I got married 2 years ago, I hardly cooked at all. I made frozen pizzas and bertolli pasta bags… so I didn’t get to register for all the really cool kitchen gadgets that I would now. I mean, I got a lot of cool stuff, but I would’ve registered for a bigger food processor instead of this baby one. I didn’t know what I was doing back then. I just registered for the “typical” kitchen items.
Anyways, this is what my basil mayonnaise ended up looking like. It was kind of neat… when you add in the vegetable oil, the mixture really thickens up. I’m not sure what kind of chemistry is behind that, but its cool.
This is another recipe from my “Stop and Smell the Rosemary” cookbook. So far I have been able to keep up with most of my New Years resolutions! Enjoy.
Fresh Tomato Slices with Bail Mayonnaise
Serves 4. Page 73 in the Stop and Smell the Rosemary book.
✔ 2 1/2 tablespoons white wine vinegar
✔ 1 large egg
✔ 1 1/2 tablespoons whole grain mustard
✔ 1 tablespoon chopped fresh basil
✔ 1/2 teaspoon salt
✔ 1/2 teaspoon freshly ground pepper
✔ 1 cup vegetable oil
✔ 2 to 3 large tomatoes, sliced 1/2 inch thick
✔ lettuce leaves
Basil Mayonnaise: Blend vinegar, egg, mustard, basil, salt, and pepper in a food processor until smooth. With machine running, add oil slowly in a thin stream until thickened. Refrigerate.
To serve, line individual plates with lettuce and top with 2 tomato slices and a dollop of Basil Mayonnaise.