This morning I opened the 2012 Breakfast on the Balcony Season. The nice weather brought a new breath to my life, which was rotting at the computer at home. I even missed the sun hitting my face while I was having breakfast. Even though I went to bed at 4 am yesterday to get things done, I'm in good spirits :)
Of course, my joy may be that I am now 60 kilos. I'm starting to think that if I didn't have these weekend getaways, I would seriously lose 55 kilos at the end of May :) Actually, I don't know exactly whether I want to lose weight that much because as I get thinner, the slight roundness of my face, which looks cute to me, begins to sharpen.
Anyway, our main topic is the delicious village tomatoes. I loved the tomatoes I bought from the street market this week. Some call it an Arab tomato, some say it is pink, but the thing that does not change is that it is very tasty despite its pale color. I can't bear to use these delicious tomatoes in food, but they are great when you make cold cuts for breakfast or when you make eggs with cheese and tomatoes.
Today I'll be on my way to Tahtakale to do some small barbecue shopping.
See you…
Love…
Ingredients for Dill Salad Recipe
- Half a bunch of dill
- 2 stalks of scallion
- 1 village tomato
- 2 boiled eggs
- olive oil
- balsamic vinegar
- salt
- black pepper
How to Make Dill Salad Recipe?
- Wash, dry and finely chop the dill. Finely chop the freshly picked onions.
- Put the onions in a bowl with the dill. Add olive oil, vinegar and mix.
- Slice the tomato and egg. Take the salad on the serving plate. Arrange the tomatoes and eggs on the salad.
- Serve sprinkled with salt and pepper.