Friday July 17
Yes, it's what we didn't eat of the chicken - from just yesterday (horrors!). But on a nice summer evening, convenience is important, especially when dining outdoors. We nuked the chicken briefly, and devoted our attention to a lovely caprese salad, made with farmers' market tomatoes, our own basil, and fresh mozzarella. The latter can be really bland, especially in this country, so we pre-marinated it in olive oil and fresh herbs, and topped everything with our new discovery, white balsamic vinegar, which keeps the colors pretty and light.
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