Hello, all! Happy, happy Friday!
I have been fantasizing about letting myself loaf around the house in solitude this weekend in my fleece sweatpants, binging on the rapidly accumulating glut of recorded TV shows on my DVR. I feel a real need to be lazy, which is not my usual instinct. Generally I’m a run!-go!-create! kind of gal. But I yearn to refill my well: sling some colored pencils on my adult coloring book, get lost in a breezy novel, stare out the window at the brightly colored fall landscape. Snooze with my cat. How good does snoozing with a cat sound???
Fall is good for refilling our energy wells.
Fall is also good for food. I am loving being back to this cozy-weather diet! In the throes of fair summer, that seasonal diet enthralled me; I obsessed over fresh tomatoes, peaches, watermelon, berries, and zucchini, not knowing how I could let go of them. But now I find that my tastes have shifted naturally back to root vegetables, squash, hearty soups, and food that is generally richer and more satiating. That propensity toward heavier fare inspired this salad’s creamy Parmesan dressing.
Happy fall, everyone! I was mourning summer until the official first day of fall last Thursday; then a flip switched in me. I am LOVING the cooler weather and coziness we are having here in Metro Detroit. It’s that perfect sweet spot where it’s in the low 70s during the day but cool enough at night that I get to break out my fleece sweatpants – YES!!! Fleece sweatpants, I missed you so!!! Who feels me on that one?
Hello, all! Happy Monday!
The Olympics is OVER! And I’m sad about it. I enjoy both the summer and winter games. I didn’t even religiously watch any of the coverage this year. I just liked having it on in the background; I found its presence comforting. I think it has to do with the fact that my parents always had Olympics coverage on in the house when I was growing up. It reminds me of childhood.
Happy 2016! I am one of those people who is obsessed with the dawning of a new year and all of the promise it brings. New projects! New trips! New seasons of fave telly shows (Girls Season 5 what what! Only 48 days away!)! And of course, with the new year comes new food – probably the best promise of them all for someone like me who enjoys bumbling around in the kitchen. I look forward to developing and sharing new recipes with you as much as I look forward to discovering what crazy shenanigans Hannah and the gang have gotten themselves into this year (supes excited for Girls Season 5 and the excuse to order HBO for a few months, as you can tell).
The new year should be ushered in with a recipe that is bright and fresh and earthy and tangy – and that preferably goes well with leftover champagne. And that vibes well with any health-related resolutions we may have set. This citrusy feta and parsley beet salad checks all those boxes, in my humble opinion.
I couldn’t figure out what ingredients of this fruit salad to incorporate into the title because they are all so frickin’ delicious and integral to the flavor – so I just incorporated them all! Longest title ever – but very apropos, considering that this is one summer side that is not short on flavor.
Suummerrrr! Where have you gone, summer? I’ve found myself starting to freak out over the last week or so – and especially now that we are into mid-August. I know that the official end of summer isn’t until the autumnal equinox (on September 23 this year), but really, we all know that summer is over after Labor Day. So, if you are like me, you are trying to figure out how to cram in all that stuff you vowed you would do this summer and didn’t – or didn’t do nearly enough of: “I only went to the beach once! I never went to the farmer’s market! When did I sit on my deck in my bikini and read magazines – NEVER! What happened to the gazillion patio happy hours me and my friends planned out when we were shivering our asses off slogging through snow in mid-February? Oh whywhywhywhy do you always fade so fast summmmmmerrrr?”
I felt like Adam Sandler in Billy Madison when he tells his first-grade teacher, Miss Lippy, why he colored a blue duck: “I made the duck blue because I’d never seen a blue duck before and I wanted to see one.” Yeah, that’s a random allusion, but it is so stuck in my head in connection with this salad!
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