I saw something very offensive in a grocery store in DC a few weeks ago.

 

WHY in the middle of summer is my only option for basil a few old leaves in a plastic container?! I was furious.

This is more like it. A+, Wegmans.

I was able to work from home in Camillus last week, and was pleasantly surprised when I returned to Baltimore to find that Kelly had been watering my basil plant for me. Speaking of Kelly…

 

Her first bridal shower was this weekend! Three generations of Hale ladies right there. It was really nice, and somehow made the fact that she’s getting married seem very real. More real than when she was trying on wedding dresses? I don’t know why.

Anyway, the bride-to-be had been watering my basil plant, and I knew I wanted to use it for last night’s dinner. The GS and I went to the store in pursuit of other ingredients that go with basil. Otherwise known as, anything.

When you go to the grocery store immediately after reading this post to buy all the ingredients I used and make the exact same thing (that’s how the blogger-reader relationship works, right?), you may be surprised by how pricey burrata is. You’re going to think to yourself, “Wow, she really does have a job now!”

Certain things are worth a splurge. I had it for the first time in Rhode Island over the 4th of July, and fell in love.

That’s the stuff. I had fresh basil, heavenly cheese, and given that it’s summertime I needed some kind of grilled element. Even though it was 100 bajillion degrees outside yesterday and I didn’t really want to stand next to a grill. That’s what boyfriends are for!

Just kidding!! I went outside to bring him the tongs.

We also grilled chicken thighs with our bruschetta. Bone-in, skin-on. Cheap on the protein, splurge on the dairy.

Eggplant Burrata Bruschetta

1 eggplant, skin removed and sliced thinly

3 tomatoes

2 cloves garlic

1/2 cup basil leaves, chopped

burrata cheese

baguette

olive oil, salt, pepper

Peel the eggplant and slice lengthwise into about 1/4 inch thick slices. Brush with olive oil and season with salt and pepper. Grill for 3-4 minutes on each side.

Chop the tomatoes, basil, and garlic. Once the eggplant has cooled slightly, chop into bite sized pieces. Stir with tomatoes, basil, and garlic. Add salt and pepper to taste.

Brush baguette with butter or olive oil and toast. Spread with a little bit of burrata, and the bruschetta mixture.

I’m leaving later today for California, so I contemplated bringing the leftovers with me on the plane for dinner. I felt confident that whoever was sitting next to me would appreciate both the garlic smell and the mess I would undoubtedly create by assembling my bruschetta in the confines of an airplane seat.

The GS said this was a bad idea and that maybe I should start using my corporate AmEx to expense my business meals instead of packing my own lunches and dinners because my company is not going to give me an award for being the most frugal employee.

I think someone just wanted to take the leftovers back to DC.