Roasted Beets and Butternut-squash salad with rice-noodles and Buffalo mozzarella in an Oriental dressing

Daily rhythms, recognised by ringing bells, chirping birds or simmering pots, are what shape our lives. Rhythms are inherently characterized by repetitions and so our days repeat one after the other often without an appreciable perturbation in their structure.
We do attribute time-milestone quality to activities that otherwise would be simply dictated by unpredictable Nature. Breakfast at 8am, Lunch at 1pm, Dinner by 8pm; they already define how your day will be arranged, its activities, its different paces and flavours.
A slow started morning soon metamorphoses in a sprint-running sequel of wash, tuck, buckle, open, close, run, run, run. Lunch gives us a breath of fresh air, when we do not choose to keep on running, this time on a tapis-roulant perhaps. The slope leading down to 5pm is on sight. Dinner needs to be planned or ordered and then... Writing? Reading? Loving? Sleeping?

Red, White and Green

More or less two month ago, Asha of Fork-Spoon-Knife announced her own challenge: the FSK-Café. Similar to the Paper Chef, the FSK-Café challenge requires us to create two or more dishes with the chosen ingredients. For the first round, Asha chose mozzarella, tomato and basil.
They are everyday ingredients but quite deceptive. It is hard to come up with innovative dishes featuring this Italian trio; salads, pasta dishes, bready ones are those that come up to mind. To make things more challenging, I chose then to stay as far as possible from starches in my dishes and this is what I came up with:

• Mozzarella Lasagna with Tomato brunoise, basil and lemon peel served on a rosemary scented orange carpaccio;

• Fluffy sweet mozzarella curds with candied tomatoes and dark chocolate basil boat served with a tomato caramel sauce.

And here you are how to do them by yourself.