I know, I know. You’ve probably been asking yourself, “What the heck happened to that girl; is she ever going to write another blog?” If it’s any consolation, I’ve actually asked myself that question a time or two!
I’ve been in the throes of editing my book for the last few months, so I’ve had to put all other writing on the back burner. And since I’m the only one running this ship, you’ve been stuck playing the waiting game. The good news is my edits for Situation Momedy: A First-Time Mom’s Guide To Laughing Your Way Through Pregnancy & Year One are now complete!
Before you go throwing confetti and popping open that champagne bottle, it doesn’t mean I’m back in the saddle again. I’ll still be MIA for a while because… drumroll, please… I’ve moved on to book 2!!
Yes, it’s true– the follow up, titled Situation Momedy: A Very Special Episode in Toddlerdom is scheduled to be released in February 2017. Suffice it to say I’ll be tied up for a while writing the new manuscript and taking care of my sweet babies. At the rate I’m going, you may not have weekly blogs again until I’ve sent my girls off to college!
Nevertheless, I don’t like to leave you hanging for too long, so my chaotic schedule didn’t stop me from sneaking in a little time to create a quick summer-friendly recipe for you this week. It may not be a juicy post for you to laugh your way through, but I promise my book will more than make up for that when it comes out on November 10th! (PS. If you feel like pre-ordering it, you can do so HERE!)
Now, on to our recipe…
I always wind up buying gorgeous baguettes, only to have half the loaf go stale before I can use it. Because after a weekend fiesta full of hilarious conversation, yummy cheese platters, and copious amounts of wine, who remembers to wrap the remaining bread in plastic or foil before bed? Not this girl. I generally wake up the following morning cursing my lack of foresight and bemoaning the fact that the bread formerly known as moist and delicious has now hardened into a crusty little thing only birds might consider edible. Until now.
We recently hosted a summer wine tasting and I got creative with the post-party stale bread supply. I thought perhaps this might inspire you to do the same! The next time you’re contemplating tossing your leftover bread in the trash, try this out:
My “Flying By The Seat of Your Panzanella”
(Recipe by Jenna von Oy)
1/2 Loaf of day-old rustic baguette, cut into 1 inch cubes
1 ½ Cloves of garlic- minced
2-3 Tbs Spanish Olive Oil
2 Diced tomatoes
1 ½ Tbs capers
3-4 Large leaves of basil- julienned
3 Tbs Fresh Italian parsley-chopped
¼ Shallot- minced
7-8 Buffala mozzarella boccinis (the small balls) – sliced
2-3 Tbs Balsamic vinegar (exact amount depends on your taste)
Salt & Pepper
~Heat the olive oil on medium. Once pan is hot, add the bread pieces and drizzle a little more olive oil on top. Sautée the bread pieces for approximately 10 minutes, or until they start to brown, then add the garlic and mix well.
~ In a separate mixing bowl, combine the tomatoes, capers, basil, Italian parsley, and shallots
~ When bread and garlic mixture is ready, add it to your mixing bowl. Be sure to scrape all of that wonderful garlic into your mixture too!
~ Add the sliced mozzarella and balsamic vinegar.
~ Mix well and let stand for five minutes to absorb the flavors.
~ Serve and enjoy!!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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