Whew. The whirlwind of the past few months has settled down, and as we approach the Ides of May (not a thing, I know), it’s time to breathe once again. In the last three weeks, I coordinated a large event for work, got to see Joseph graudate (AHHHHHH!), helped lead a service trip to Clarkston, Georgia, to work with newly resettled refugees, and took a road trip with Joseph from Atlanta to New York. As delightful as all of that was… breathing. Breathing now. Breathing is good.
Here are a couple of food highlights from the trip:
As wonderful as the trip was, it was even more wonderful to arrive home to a garden that had flourished in our absence (thank you, housesitting brother and sister-in-law)!
I enjoyed our first meal at home so much, I want to share it with you. There’s nothing like a good meal plucked straight from the garden and mixed together by your own hands – especially after two-plus weeks of dining out.
For this iteration of arugula salad, I picked and cleaned a bowlful of arugula, a handful of fresh snap peas, two spring onions and two big ol’ strawberries – the first of the year.
Tossed with about 1/2 C. chopped, toasted walnuts and about 3 T. diced Brie (or really, whatever other proteins you have around), this works very well with just a bit of olive oil and sherry vinegar. Balsamic would do the trick, too.