The beaver is a proud and noble animal
Notes from a bemused canuck
But who is this creature with terrible claws and terrible teeth in his terrible jaws?
He has knobbly knees, and turned-out toes, and a poisonous wart at the end of his nose.
His eyes are orange, his tongue is black; he has purple prickles all over his back.
This is a hard lesson to learn in software engineering.
Fresh ricotta&spinach tortellini
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Balsamic vinegar
Mozzarella balls (cubed feta would also work)
Italian seasoning
Red pepper flakes
Sliced salami (or whatever charcuterie floats your boat)
Roasted red peppers, chopped into bite-sized pieces
Fresh basil
Artichoke hearts, drained and chopped into bite-sized pieces
Green olives
In a large pot of boiling water, add 1 tbsp. olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.
In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.
Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.
On a clear day, the view across the lake is breathtaking (this is the view from Chillon)
That’s also why I’m not allowed to use noise-isolating earphones at home…