North Rim, Grand Canyon, AZ

“Adventure is worthwhile” – Aesop


Fresh Caprese Salad

One of my favorite countries is by far Italy. Not only is it gorgeous and the people enthusiastic, but its fresh and vibrant food is delectable! One of my favorites is Caprese Salad. It’s very simple containing tomatoes, basil, mozzarella, and some olive oil and salt and pepper. The colors showcase the Italian flag. This salad is commonly an antipasto (starter) for meals or can be enjoyed any time of the day!

Caprese at Bar II Mollo in Varenna LC, Italy We love this place! Free wifi and beautiful views of the lake.

Since traveling overseas is limited right now, bringing these amazing flavors into your own kitchen is the next best thing!


Fresh mozzerella

A couple fresh tomoatoes

Handful of fresh basil leaves

Olive oil

Salt and pepper to taste

Balsamic vinegar (optional and not traditional)


Slice the mozzarella and tomatoes. On plate layer everything in a wide circle making a pattern of green, white, and red and repeating. Drizzle plate with olive oil and salt and pepper.


Homemade Flour Tortillas


I grew up making tortillas. I’ve always been fascinated with making the basics at home like tortillas, graham crackers, mayonnaise etc. I just love feeling like I can make those things in a pinch instead of running to the store, not to mention they all taste so much better made at home!

They’re fantastic for any kind of sandwich roll-up, breakfast burrito etc!


2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 tablespoon oil

3/4 cup hot water


In a medium size bowl mix together dry ingredients. Add the oil using fingers or a fork, make sure to combine until the oil is absorbed and mixed into the dry ingredients.

Add hot water and stir until it is in a soft cohesive ball.

Cover in bowl and let rest for 20 minutes. This helps the gluten to relax so it’s easier to roll out.

Once it’s rested, divide into 5 pieces.

Set a large saucepan on high heat. Make sure to NOT add any oil, this needs to be a dry pan. If you have an electric griddle I would highly recommend that over a saucepan on the stove.

Flour your surface and roll each piece of dough out until it’s about 7 inches across. Place on hot pan for just a few seconds until bubbles form and then flip with tongs. Cooking each side for less than a minute. Repeat.