Guys, I quit my job recently. Today was the first day of my life without my old job. So far I have:
– Eaten nearly a whole bag of corn chips
– Organised my loose leaf tea collection into labelled jars
– Spent $40 on a candle
– Done the spring clean I’ve been meaning to do for at least a year
– Run up the steepest hill in Brisbane. With these guys. Three times in a row.
I think I’m doing stage 1 of unemployment right. To clarify, stage 1 is when you haven’t run out of money yet and buy extravagant items you always denied yourself WHILST WORKING (what’s with that?). It’s the getting-shit-done and screw-my-diet but also time-to-get-fit stage. I suspect stage 2 is when I whip out re-runs of The Office and sit on the couch for days eating homemade strawberry ice cream, but that’s not confirmed yet.
BUT FIRST: Melbourne. Tomorrow I’m heading down to the cultured city to hang out with my friends in their rambling house in… hang on, let me get this right: Carlton North, most assuredly not North Carlton. Because another aspect of stage 1 unemployment is booking spontaneous interstate trips to visit the people you care about way more than a silly job.
But before any of that we need to talk about panzanella. It’s a bread salad, which is good news for you if you like bread and you like salad.
The nectarine is a somewhat personal addition to this traditional Italian dish, but I think that it worked here. It’s also got chunks of tomato, bocconcini, garlicky croutons, and an almost illegal amount of basil. It’s an ugly, chunky monstrosity of a salad, but its beauty lies therein. Grab a fork and get all of those flavours in ya mouth.
Catch you soon! Hopefully I’ll be perfecting that strawberry ice cream recipe sometime soon.
Nectarine + tomato panzanella | Serves 4
(The size of my slicing is just a guide. This is a messy, beautiful beast of a salad, and you can slice the tomatoes and nectarines up however you wish. Similarly, if you can’t deal with the idea of ripping up the baguette, go ahead and slice it instead!)
3 large tomatoes, sliced into 8ths
3 large nectarines, roughly sliced into ~3 cm pieces
200g bocconcini or mozzarella cheese, roughly cubed
20-25 basil leaves (most of a bunch)
1 tbsp olive oil
1 small baguette or similar crusty bread, torn up into rough pieces (or sliced if you prefer)
2 cloves of garlic, finely chopped
Dressing
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
To make the dressing: pour the extra virgin olive oil, apple cider vinegar and maple syrup into a small jar or container and shake to combine. Set aside.
Place the tomatoes, nectarines, bocconcini and basil leaves into a serving bowl and toss to combine.
Heat the olive oil in a large frypan over medium high heat. Add the bread and garlic into the pan with a big pinch of salt, and saute for 3-4 minutes until crispy. Add the bread into the serving bowl, pour the dressing all over the salad, and use tongs to mix everything together.
Serve straight away, and eat it all up because it does not keep well (dat bread goes soggy pretty quick being surrounded by all those liquids).