Every summer, the buttercups come and go, while I tear around like a mad woman taking care of my never-ending, continually growing list of must-be-done tasks. Sorry about all the hyphens! This morning was no different. I set out with my day’s plan, until I opened the screen door. Fields of tiny bursts of ethereal sunshine popped in the night. The buttercups had come. What was supposed to be a full day of gardening turned into stopping to bask in the beauty. I actually felt a little guilty lugging my wicker chair into the middle of the pasture and a little silly – truth be told – until I sat down.
The height of my chair placed me just above the sea of yellow. A strong breeze kept the flies away and the sun was that early morning warm leaving me in need of a light cover. Snuggled in my quilt, in the middle of a field of buttercups, I passed the morning.
It’s much harder for me to steal precious moments – note my choice of verb – than it is to work all day. Perhaps it’s my nature or maybe how I was raised. I’m not sure. I’ve spent my whole life in a hurry burdened with lists and self-imposed deadlines. Today I gave myself one of the most beautiful mornings of my life simply by pausing. Take a look around you and when you see the magic, grab it. The work will always be there. The beauty is fleeting…
GRILLED ASPARAGUS AND HERBED FETA TART
preheat oven 400*F
6 fresh asparagus spears, trimmed
½ pint cherry tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper
1 tablespoon fresh basil, chopped
1 piece puff pastry, ¼ thick 9 x 12
1/3 cup marinara sauce – homemade or commercial
- Heat grill to high
- Place a cast iron skillet on one side of grill
- Add olive oil to skillet
- Add cherry tomatoes
- Place trimmed asparagus directly on grill
- Close lid for 3 minutes
- Open lid and turn asparagus over – there should be char marks on the stalks
- The cherry tomatoes should be sizzling – add balsamic vinegar
- Close lid for 3 more minutes.
- Place asparagus in a serving dish
- Pour contents of skillet over the asparagus
- Season with sea salt and freshly ground pepper
- Place puff pastry on a parchment lined baking sheet
- Prick entire surface of pastry leaving a ¼ “ frame
- Spread marinara over the pastry
- Add asparagus spears and cherry tomatoes
- Sprinkle with crumbled feta
- Place tart in oven for 20 minutes
- Serve immediately, at room temperature or cold
* click the link for my herbed feta recipe or use plain feta
THE LOVE: These tarts are a gift. I’ve never put a combination together that we didn’t gobble up. Have fun!
two years ago: off to Italy
three years ago: wild mushroom risotto
I’d love you to share what I’ve shared with you…
Thanks for reading.