…and write even cheesier blog post titles!
I can only stop thinking about food for so long — so I’m taking a break from posting about Alaska to show you some of the fabulous things I ate before I left Portland.
A week before my flight back home, my husband decided to make me dinner. It was a wonderfully delicious meal, starting with a salad of cherries, radicchio and burrata cheese. The salad was dressed simply in a combination of Agrumato extra virgin lemon olive oil and some aged balsamic vinegar I bought in Modena, Italy years ago. The bottle isn’t looking so pretty but I promise you, the vinegar inside is like candy.