On Sundays, I Cook.

Lunch Today: Tomato Confit Flatbreads with Toasted Mozzarella This concoction, made from home-grown vegetables and herbs, fresh artisanal mozzarella and your own sourdough flatbreads is a healthy and hearty quick-fix summer lip-smacker. This recipe takes a little background. If you currently make your own flatbreads from sourdough starter, and if you make your own mozzarella, you’re set. Otherwise, you’ll need to obtain these ingredients, preferably at your local farmers’ market. The next step is to make your tomato confit. Don’t be scared! It’s really easy and SOOOOO worth the effort! Here’s the link to the recipe (thank you, Emeril!): http://www.foodnetwork.com/recipes/emeril-live/tomato-confit-recipe/index.html Ok, so your ingredients are assembled. Brush your flatbreads with the juice left over from marinating your tomatoes. Place a sparse layer of the tomato confit on the flatbreads, and cover with a sparse layer of fresh mozzarella. Broil until brown and melted. Garnish with chopped scallion tops. Eat. Enjoy. ............................................................................................. There's always a pot of soup on Sundays, now with my own fresh veggies! Come have a bowl!

Do you have a talent that can help others? Exercise your natural talent in an environment that needs it. Don’t ask for money; rely upon divine karma to help you along when and if you need it. If your talent is in the kitchen, cook. There are people who are hungry. If your talent is teaching children, volunteer at a shelter. Read to those who can’t. Help them with their taxes. Drive for those who can't. It makes a difference. It really IS in giving that we receive. You’ll see.