Warning: I am about to get pretty personal. So, skip to where the ingredients start if you’re so inclined.
We lost a great one recently. Joe Cashman, my friend and adopted dad, left this world before he turned 93. A long life, to be sure, but it still wasn’t enough time for those of us who knew and loved him.
At every “Old Man Happy Hour” (middle photo) he would comment on the week’s edition of The Weekly, and when a friend or family member was in the paper, he always had me set aside 10 copies. And Joe LOVED to be in the paper.
Over the past few days, his family and friends got to talking about the ways we show love to one another. For Papa Joe, his generosity with people in need was unbounded. And his love language took many forms: “Come have a glass of wine with me.” Or, “Did I ever tell you about how Eadie and I met?” (Even though we’d all heard the story a dozen times). Or his signature fist bump as you left his house - even though I usually pushed it away and hugged him anyway.
But my favorite of his verbal “hugs” to me by far, were three simple words he would say as I left the house. “Look both ways,” to which I would reply, “I love you too, Papa.”
Well, it may come as no surprise that one of the ways I show love is by preparing food for those I care about. And I care deeply about everyone in the wonderful Cashman family.
So, food it is.
INGREDIENTS
3 ripe peaches
A ~5” log of fresh mozzarella
1/4-1/2 cup good bleu cheese, crumbled
1/4-1/3 cup dried blueberries
Handful of mint leaves
handful of basil leaves
Good extra virgin olive oil (I use Frantoia)
Aged Balsamic (I use 15 year Campari)
Maldon/flaked salt
Pepper flakes (optional)
METHOD
Peel and slice the peaches into half moons about a half inch thick.
Do the same with the mozzarella.
Alternate the peaches and cheese all around the plate.
You’ll note I haven’t specified precise quantities on some of these ingredients because it’s really a matter of taste.
Top the peaches and cheese with as much bleu cheese and blueberries as you like.
Chiffonade the mint and basil leaves and place them on top.
crumble a little Maldon salt in your hands and add that as well.
IF you would like some heat, you can also sprinkle some pepper flakes on top.
Right before serving, drizzle with a bit of the oil and vinegar, just as you would a regular caprese. Once you dress it, it won’t stay fresh in the fridge, so only dress what you’ll serve immediately.
I have no doubt that Joe would want 10 copies of this paper set aside for him. But I’ll walk them over to Eadie. And when I leave the house, I’ve no doubt she will say to me what I say now to all of you who loved Papa Joe: “Look both ways.”
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