I did something just now that I haven’t done in a long time.  I scrolled through six months’ worth of my posts and read what I wrote.

“Holy cow!  I’m all over the map!” I declared in my pre-dawn stupor.

Then I laughed. :)

Have you read what you’ve written lately?  (You should.)

And while you’re at it, pat yourself on the back.

The heart of the matter is:  You’re expressing yourself to the world!

That’s something to be proud of.  (I am.)

Life is a tasty hodgepodge, just like this salad…

Roasted Artichoke Heart, Red Bell Pepper, & Caper Salad

(adapted from Ina Garten’s recipe on Food Network)

1 can of artichoke hearts, drained

A drizzle of extra virgin olive oil

Sea salt & freshly ground pepper

1/2 jar of roasted red bell peppers, drained & diced

2 Tbsp. capers, drained

Basil Vinaigrette (recipe to follow)

Preheat oven to 425° F.

Pat artichoke hearts dry; drizzle with olive oil and sprinkle with salt & pepper.  Toss gently; transfer to a baking sheet.

Roast until browned, 25 to 30 minutes, turning once.  (I added the drained peppers at the 20 minute mark to heat them.)

Meanwhile, make vinaigrette.

Basil Vinaigrette

1 Tbsp. thinly sliced green onion

1 Tbsp. dried basil (I’m sure fresh would be stellar)

A squeeze of fresh lemon juice

1 Tbsp. tarragon vinegar

Dijon mustard, to taste

1/4 c. extra virgin olive oil

Sea salt & freshly ground pepper, to taste

Combine dressing ingredients in a measuring cup.  Whisk until incorporated; set aside.

Remove artichoke hearts and peppers from oven.  Drizzle with Basil Vinaigrette to allow them to soak up the flavor as they cool.

Transfer roasted veggies to a bowl.  Add capers and additional vinaigrette to taste; toss gently.

Serve warm with crusty bread and a glass of Chardonnay.

No matter how “un-related” your posts (or mine) may (or may not) be, the important thing is: you’re expressing your heart!

The world’s a better place for it and I thank you for blessing my life with your presence.

Enjoying random thoughts and recipes,

~ Kimby