My son started 8th grade this week. He had one day of school and now him and his class are off on a 10 day camping trip. It’s amazing how quiet a house can become once it’s vacated of one’s child. It makes me realize how much of my life revolves around my son. Getting up early to get him ready and driving to school, driving to tutoring, driving to practice, not to mention the constant care and feeding of a growing teenage boy is practically a full-time job in itself. Since I have a week to myself I’m going to do some of the things that I don’t normally make time for.
Summer corn is something to be savored and celebrated. I can’t get enough of it this time of year. Usually I find myself eating it raw in salads or making a quick and chunky salsa with some avocado and cherry tomatoes but this recipe is the ultimate in corn indulgence. The corn is quickly blanched and combined with some soaked raw cashews, a little olive oil and a squeeze of lime. If you thin it with a little water it makes a lovely cold soup but toss it with some hot pasta and prepare to blow your mind. This is the one vegan pasta dish you should add to your collection, rich, creamy and utterly decadent it couldn’t be easier and combined with some quickly marinated tomatoes it combines all the best flavors that summer can offer in a single bowl.
I’m guest pinning on Tate Galleries Pinterest board today. The inspiration is their exhibit featuring Henry Matisse’s cut-outs. I was asked to pin things inspired by his painting “The Parakeet and the Mermaid”, there is such a sense of movement and vibrancy in his work that is really spellbinding. I had a great time pining some of my favorite images, I am a huge fan of Pinterest and if you haven’t checked out my boards I would love for you to visit them!
There is nothing better on a hot day than a super refreshing fruity popsicle. It’s been so hot here in Portland this summer that the unthinkable has happened, I’ve lost my appetite for ice cream. I whipped up an easy simple syrup infused with fresh ginger and basil and tossed it into the blender with some watermelon and a pinch of salt. The extra syrup is a great addition to your favorite fruit salad or mixed into a cocktail. You can also freeze the extra syrup into cubes and you’ll be ready to make more popsicles whenever the mood strikes!
My family and I are traveling through Barcelona this week and I thought I’d share some photos from our first few days here. It’s my first trip abroad and I am astounded by the vibrance and beauty of the city. I’ll be back next week with a full recap!
I just got back from summer camp. Up until this weekend I had never gone to camp nor had I ever camped out in a tent. I can finally say that I can at long last cross those two items off my bucket list thanks to my dear friend Rachel. For her 40th birthday she invited all her friends to swim in the river, bake bread, screen print t-shirts and of course, have a dance party. I never really thought that I missed out on much not doing the whole sleep away camp thing when I was a kid but now I feel slightly regretful that I never got to experience that very important coming of age ritual that most kids take for granted.
I’ve been having a great time experimenting in my garden this summer with some new plants that I’ve never attempted to grow before. I have raised beds made out of metal and I struggle a bit with keeping my salad greens from bolting when it gets really hot. I decided to try some sorrel, it’s a perennial herb that has a nice citrusy bite. It’s beautiful bright green leaves and and intense red veins make a great addition to your favorite salad mix. It’s best to pick the leaves when they are young as they can get a bit tough as they mature.
Cooking in the summer seems almost effortless. The farmers market is brimming with fragrant, perfectly ripened fruit just begging to be eaten. When you have such high quality ingredients you don’t need much to enhance them and cobblers are a great way to highlight seasonal fruit easily and without a lot of fuss. I’ve never been big on fruit desserts since my boys aren’t that into them. My husband has a rule that fruit and dessert are two things that should always be kept as far away from each other as possible. He is willing to eat fruit for breakfast but when it comes to dessert it’s chocolate, or forget it.
Sometimes it’s hard to get excited about eating a salad. If your like me you get stuck in a rut and make the same things over and over again until you just lose interest. One of the benefits of having a blog is that it pushes you to try new flavor combinations or ingredients that you probably wouldn’t have tried. I’ve been reading about halloumi and what a great vegetarian option it is for years but had never gotten around to trying it before this week. I don’t know what I’ve been waiting for, it is amazing. Halloumi is a cheese made from goat and sheep’s milk and it doesn’t melt over high heat so it’s ideal for grilling or pan frying.
I am all about grilling in the summer. Any excuse to spend more time in my garden and outdoors is a plus here in Oregon. Since sunny days are such a rare treat I try to make the most of them by firing up the barbecue whenever I get the chance. This is one of my favorite recipes for grilling. Yakitori is usually bite sized pieces of grilled meat on skewers. It’s easy to prep it ahead of time and served with a green salad and some grilled vegetables it makes a super healthy and satisfying meal that everyone in my family will enjoy.