Cabrito, kid, chevon, are all names for baby goat. And whatever you want to call it I don’t eat it or cook it. BUT our friend Mike McIntosh and his lovely wife Julie Wickett invited us over Sunday afternoon for a bbq and that is what they were serving. Jesse and Dashiell were up for it so off we went. I tasted a small bite of the cabrito and it was delicious. I know I just said that I don’t eat baby goats but I had to try it because Mike is so sweet. Mike smoked it for hours in a special smoker that you add water to so the meat was moist and succulant. Our friend Tim made the tastiest pinto beans I’ve ever had. He did not skimp on the salt pork and they were really a meal in themselves. Julie made a lovely peach sorbet for dessert that hit the spot on this summer evening. I made fatoush, a Lebonese bread salad. Fatoush can be made with lettuce or not and adding garbanzo beans works too. I did add the lettuce this time, however, I have made it in the past with just the tomatoes, cucumbers and spring onions.
Fatoush
- 1/2 head of romaine lettuce
- 1 container of grape tomatoes
- 2 cucumbers
- 4 spring onions
- 1/2 cup of mint
- 1/2 cup of flat leaf parsley
- 1/2 cup of olive oil
- 1/4 cup of lemon juice
- salt
- pepper
- pita bread, cut into triangles
Cut all of the vegetables into bite size pieces, chop the mint and parsley and add to the salad. Mix the olive oil and lemon juice together and season with salt and pepper. Toss with the vegetables. Toast the pita bread in the oven and toss with the salad.
Once a month I get together with 10 or so brilliant, witty and beautiful womem to discuss a book that we’ve read. We all bring wine and or an appetizer and some of the most delicious desserts I’ve ever tasted. This month it’s at my house so I’m serving an olive plate and roma tomatoes. I baked the tomatoes slowly for hours and then added some buffalo mozzerella and fresh basil. This is a good recipe for store bought tomatoes that don’t always have a lot of flavor. It’s kind of like making them into sun dried tomatoes but in the oven.
With Labor Day around the corner my basil garden is almost finished. It lasted through the summer and actually seemed to thrive in the heat as long as I remembered to water it. To me biting into basil is summer. It’s fresh and green and kind of spicy and so versitile. There is pesto and fresh basil torn and tossed in a salad. Basil added to tomato sauce or basil on grilled fish or chicken and on and on…It’s also good for you with a lot of nutrients, especially Vitamin K! And it is an anti-inflammatory, too. Hooray for basil!! This is my favorite pesto recipe.
My favorite grocery store 
