I did it. I deleted my Facebook page. I have to say I’m feeling very good about it. It’s something I’ve been thinking about doing for a very long time. I’m not talking about deactivating it either, I’m talking about the real deal everything is gone forever. I found FB to be rather annoying more than anything else. I’m a much more active user on Twitter & Instagram.
Moving on from FB talk. A few weeks back I made this appetizer to bring a friends house for a BBQ. Rather than bringing chips and salsa or foods that were very heavy, I wanted to bring something fresh, vegetarian, and on the lighter side. These caprese kabobs worked out wonderfully. I’d made them for David’s graduation party last month and they went over well, so I’d been wanting to make them again. Once again, they were well received at the BBQ and they were all eaten.
This is such an easy appetizer and it shows very well, too. The bright colors look impressive and the taste is to die for, especially when you get fresh sweet cherry tomatoes. I used to hate tomatoes and then a few years back I started to be able to eat them when I knew they were fresh from someone’s garden. I can now eat cherry tomatoes and I’m so happy it! You know when you’re a kid and people always say “Well, you’ll grow up and like it”? I never believed that’d happen with tomatoes but I guess it has! Yay because this opens up a whole new world to me!
20 wooden skewers, soaked in water for 20 minutes
1 pint cherry tomatoes
10 basil leaves, stems removed and cut into bite size pieces
1 pound fresh mozzarella, cut into bite sized pieces
2 splashes balsamic vinegar
Pierce cherry tomato with skewer and slide to about the middle, next add a basil leaf and a piece of mozzarella. Repeat one more time on the same skewer. Repeat until all ingredients are skewered. Place onto a serving tray and lightly drizzle with balsamic vinegar.