I think it’s pretty established that I don’t fancy myself a cook. So when there’s a “no-cook” meal like a charcuterie plate or a caprese salad – I’m totally on board. After some pinteresting I decided half circle cuts of the mozzarella cheese and tomatoes was the way to go – plus anything with balsamic glaze drizzled on top takes it to the next presentation level and makes it look fancy. (I used this one).
instead of muddling herbs like (mint for a mojito) you can slap them to release the aromas (this was a tip from my friend Jennifer that just got back from Puerto Rico)
and pink champagne never hurts
thank you so much for reading and have a great Wednesday!