A beautiful selection of small and colorful tomatoes at the market today got me hungering for Caprese, a salad with mozzarella, basil, and a fore mentioned tomatoes. After the season ends here, I typically abstain from any fresh tomatoes until right about now, when the vine-ripened tomatoes develop some tomato flavor. For the Caprese, ya got to have fresh basil, which I do in the garden. The final element is fresh mozzarella balls. A tub of Fromaggio (cheese in Italian) fresh mozzarella balls were prominently displayed in the cheese case. I couldn't resist. The first time I ate Caprese was in Manarola, a tiny fishing village on the Italian Riviera sitting at a street side cafe with the warm June sun on my back, the Ligurian Sea in the foreground. Heavenly. My traveling companion was my daughter, who as a child ate everything I put in front of her, but who now at age 18 ate only the white food group: pasta, white bread, white cheese - you ge...