Forecast: Drizzles of Oil and Vinegar

Seattle forecasts frequently include a foreboding ‘drizzle” but a short day trip to Bellingham opened up an entirely new connection to that word.  DRIZZLE Olive Oil and Vinegar Tasting Room is tucked in the back of a classic vintage brick building in the Fairhaven historic district and delivers a delicious surprise for extra-virgin olive oil and balsamic vinegar lovers.  Tasting our way through the shop we learned about the flavors and their origins. 

Though I wanted more,we left with three bottles : Pomegranate Balsamic Vinegar, Serrano Honey Balsamic Vinegar and White Truffle Oil.

 Try white truffle oil in Proscuitto, Gruyere Cheese and Basil Flatbread Pizza (recipe below). Crowd Pleaser.

A brief stop at the bustling Bellingham Farmer’s Market made us hungry so we meandered across the street to the Boundary Bay  Brewery and Bistro for lunch where we readily joined the locals in their efforts to ‘save the ales’. In this part of the country we love our whales so BBBC gets two thumbs up for their clever T-shirts and delicious IPA Amber. The place was packed, pub food was fresh and after tasting the house salad we begged our waitress the dressing recipe. 

The journey along Chuckanut Drive led to Larrabee State Park and a short hike out to the beach to take photos and visit the starfish. Looking through the lense , we tried to identify the various surrounding San Juan Islands and snapped a picture of my childhood home, Fidalgo Island/Anacortes. Hmmmmm…… next trip?

 Proscuitto, Gruyere Cheese and Basil Flatbread Pizza Recipe

3 Choices for Crust:…..  1) Buy 1 lb Pizza Dough, ready to roll and bake. 2) You can prepare flatbread dough from scratchscratch recipe below. 3)  Try store bought flatbread/already baked)

4 Large thin slices of Proscuitto

1/2 cup roughly sliced fresh basil leaves

1/2 cup Gruyere Cheese

1/4 cup Fontina Cheese

Olive Oil


White Truffle Oil


To prepare the dough:
Roll out the dough into a rectangle shape about 1/2 inch thick. Season with salt and olive oil and place in 400 degree oven for 10 minutes.

While dough is baking:

Slice the Proscuitto into thin strips.

Using a cheese plane or sharp knife, cut each type of cheese into thin slices

Roughly chop the basil and set aside.

When bread has come out of the oven, lay out all of the cheese (mixing up the types) in a thin layer over the entire flatbread.

Next, place the Proscuitto on the bread evenly distributing it on top of the cheese over the entire flat bread.

Drizzle a little more olive oil over the bread and place back in the oven for 10-15 more minutes or until the crust of the bread is slightly browned and the cheese is melted.

Remove from oven and sprinkle fresh basil over entire flatbread.

Finally drizzle the truffle oil to taste (a little goes a long way) over the entire flatbread.

Cut into pieces and serve.

Ingredients For Homemade Flatbread:

1 & 1/2 cups AP flour
pinch of salt
pinch of sugar
2 Tbsp melted butter
3/4 cup warm water


  1. Preheat oven to 425F (if you have a pizza / bread stone pop it in the oven)
  2. Mix all ingredients until they come together.
  3. Knead the dough until it becomes smooth
  4. Cut into pieces small pieces 16 – 32 depending on how small you want them
  5. Dust a surface with flour and roll into long strips
  6. lightly tap the surface with your finger tips (like you would with pizza dough) to prevent big bubbles
  7. Brush top side with water or an egg wash
  8. Sprinkle herbs, salt, etc on top
  9. Bake strips until golden brown