I opened the door and they were there, wearing vibrant colors and filling my nostrils with their fresh smelling cologne.
There were short, deep red, plump, rich and rosy tomatoes with skin smooth and tight, brimming with natural mid-western beauty. They huddled together in a giggling group, whispering garden secrets, there hopes and dreams limited by previous experience.
There were long and slender, pimply cucumbers, earnest and bright, and much stronger than they appear. They were wearing shades of dark green and roaming around free in the crisper, the lone wolfs that they are.
There was basil, flighty and free, whispy and eccentric, she danced in the air shaking her leaves like long flowing scarves. Her tangled roots were bare, and she cast an olfactory snare that demanded she be noticed and labeled as having witchy ways.
Smooth artisan mozzerella, sculpted and tender as a male ballarina. He huddled in his bowl, wrapped in quiet unassuming emotion.
I invited them all into my kitchen, and offered them some oil to drink. They brightened to colors that seemed impossible in nature. Lusty basil tangled us all in her aroma, ensnaring the whole kitchen in memories.
I traveled back in time, back to the garden, back to skinned knees and dirty fingernails. Time extended, and we were surrendered to immortal adventure.
Classic Caprese with Cucumbers
1 cup sliced cherry or grape tomatoes
1 cup sliced Persian cucumbers
1 cup sliced fresh mozzarella cheese
1/2 cup chopped basil
salt and pepper to taste
2 cloves garlic
1-2 Tbsp olive oil
Everett's vote: "A proper reward for a troll rescuing handy man"
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