Eat, Drink, and Go!

Ok, so we all know the low carb thing is a great idea. It totally works when I’m trying to be on the lower end of my weight bracket.  Spaghetti squash can tap in for pasta, mushrooms can fill you kinda like a baked potato. Yet nothing satisfies the craving for bread like bread. And my Wegmans has a great bakery with fresh bread that calls my name when I pass by it. Sometimes I can resist, but yesterday I could not. So I got some of their delicious rosemary olive oil Tuscan bread. It is so good just soft and fresh, but also toasts up beautifully for a crostini. And I had crostini in the brain. 

I knew I had some of my favorite cheese (well, at least in the top 5) at home in the fridge, the Humboldt  Fog by Cypress Grove.  Great side story about this cheese, if you’d like to indulge me- I had a major storm blow through several years ago that knocked out our power in the middle of a heat wave in the summer. I knew I’d have to leave because neither me nor my pup could take that heat even for a night. Naturally, I feared for the life of food in the fridge. And I had a great big cut of the Fog. Before I left the house, I had to save it (it’s also not a cheap cheese!) and I ate nearly the whole piece.  Needless to say, I had a bit of a tummy ache. And then I realized I could have packed it up in a cooler and taken it.  But sometimes I can’t think clearly when I’m in full food-mode.  And I just couldn’t bear the thought of losing this cheese.  Anyhoo, back to the crostini and all, I thought the Fog would be perfect for a decadent crostini with some prosciutto crisped up on top. This combo did not disappoint – it was salty and tangy and worth every carb!

I chopped some fresh basil for the plate from my herb garden (currently it’s the only herb in there now that’s making the cut). Beside the crostini, I made a sauté of fresh corn, yellow pepper, kale (also from the garden and doing very well), peaches, and shrimp. Light flavors of white wine and a little orange and lime.  

It was a great light dinner on Father’s Day after our huge brunch earlier in the day!