Changes…

At this moment in time I am sitting at a table in the Post Falls Library in Idaho. And I can’t believe it – still. I’ve been working at this cute little coffee shop located on Chase and Seltice for about a week.

I say working, but more factually, I’ve been being trained to work. :D It’s going very well and I’m loving it. It’s been crazy trying to learn everything though – crazy and challenging, very! We have 50 different flavors to choose from and I don’t even know how many drinks!

This is the espresso machine. Although intimidating at first, I find that it makes life as a barista much easier than it could be. :P

Blue skies and sunshine today… I won’t tell you the temperature as it might make my southern friends and family jealous. I have to laugh every time I hear someone complain about the weather up here. They don’t even know what hot is.

So anyway, I’ll be up here until September at least. Maybe I’ll move here, I don’t know yet. I like it,  so we’ll see…

I’m all by myself for the week as my friends I’m staying with have gone on a trip to Oregon. It’s strange living by myself, to say the least. I’ve always loved quiet, but I find I like to have music on when I’m home. The house doesn’t feel quite so empty.

I wasn’t sure how I would like cooking for one, but so far I love it. I’ve been craving tomato mozzerella salad since I’ve been gone, so here’s my 1 to 2 serving recipe.

1 tomato, diced

2 cloves garlic, peeled and sliced

2 T. sliced fresh basil

2 T. extra virgin olive oil

3 T. balsamic vinegar

salt 

fresh ground pepper

fresh mozzarella balls

lettuce

one thick slice sourdough bread

2 t. butter

Two of my must have kitchen staples…

Combine tomatoes, garlic, basil, balsamic and oil, sprinkle with salt and pepper. I like to go heavy on the salt since the mozzarella is unsalted. Set aside,  or refrigerate for a couple hours.

You can get several different sizes of mozzerella balls. Mine were big enough to slice, but you can serve them whole or quartered if you prefer.

I found this amazing green olive sourdough bread at a store here and couldn’t resist buying it as it was a dollar off. It is so yummy! Cube your sourdough bread and toast in a skillet with butter or oil.

Arrange lettuce on a plate. Top with mozzerella balls and tomato mixture. Sprinkle on the fresh croutons and there you have it! I promise you that it is simply amazing. :)

Hope you all are enjoying your summer! Leave me a note or send me an email! I’d love to keep in touch. And definitely drop by for a coffee if you’re in the area. We make the best! :D

Blessings,
Sarah

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