Surrounded as we are by all things beautiful, we tend to find style in everything we encounteraincluding our food and drink. For two years, Cathy Erway went a?AWOLa? from eating restaurant, take-out, or street-stand food throughout the five boroughs of her N.Y.C. home. Two books about her experiences, The Art of Eating In and The Food of Taiwan, followed as she continued to focus on consuming less and eating more. Her blog, Not Eating Out in New York, and , are her paeans to home-cooking and feature original recipes, like her culinary ode to strawberries below.
Ingredients:
- 4a5 ripe fresh strawberries, trimmed and sliced
- 1 piece bread (any kind), toasted
- 1 oz. farmer cheese (substitute with ricotta or similarly mild, fresh cheese)
- 3a4 fresh mint leaves
- hot honey, such as Mikeas Hot Honey (substitute with regular honey)
- freshly ground black pepper (optional)
ADirections:
- Spread the cheese on the cooled toast.
- Arrange the sliced strawberries, then the mint leaves, on top.
- Drizzle with the honey and sprinkle withA black pepper, if desired.
- Serve immediately.