Quinoa Salad with Artichoke Hearts and Parsley
I'm making this tomorrow - it's a little more hands-on time than I like to give something during the week, but I really want to try it. Fingers crossed the nap time/rest time gods agree to indulge me with 3 children quiet at the same time. Bwahahahahah!!!
Two words: Boba Air
Bobas?! What is this strange euphemism she's using now?!
Nope, it's a type of baby carrier. Well, not necessarily a type, but rather a manufacturer. They make carriers similar to our favorite Ergo, but have come out with a newer model that is nylon and ultra-compact and zips into itself like one of those extra bags you bring with you on a trip for things you might buy along the way. Evelyn is almost big enough to be worn with her legs out on the sides (instead of folded under her bum like a frog), so I bought myself one of these carriers for travel and for keeping in the car. She still likes to snuggle in for a snooze while grocery shopping or while at the park with her brothers, so I look forward to using it with her!
Wednesday, June 25, 2014
Saturday, June 14, 2014
Summer of Salads :: Mid June
I've continued my summer of salads challenge and we are continuing to enjoy each new recipe.
Over the last week we had a Summer Barley Salad from Cooking Light's website. Barley has the most deliciously chewy texture, almost like an al dente pasta! The sweetness of corn and substantive addition of edamame made for a delicious salad.
This afternoon I made a classic Tabbouleh salad. This is one of my favorites because of how little it requires from outside the garden, especially as the summer progresses. By the time it's high-August, I can make tabbouleh almost entirely from the vegetable beds (tomatoes, cukes, mint, parsley). Someday, when I live in a more, Mediterranean climate (you know - when Mike and I finally buy that dilapidated Tuscan villa and rehab it Eat, Pray, Love-style), I'll also be able to pluck a lemon from my backyard orchard. Hell, I'll be cold-pressing my own olive oil, too.
Today reminded me of all the wonderful things that June brings before the summer swelter sets in...
Beach trips, swimming classes, perfect-strawberry-selecting at the farmer's market and visiting with our favorite vendors while deliberating final additions to the garden, a picnic outside for lunch (wherein we decimated a full quart of the aforementioned strawberries), gardening and watering and pruning back the faded glory of the peony bushes...
Happy June Weekend.
Over the last week we had a Summer Barley Salad from Cooking Light's website. Barley has the most deliciously chewy texture, almost like an al dente pasta! The sweetness of corn and substantive addition of edamame made for a delicious salad.
This afternoon I made a classic Tabbouleh salad. This is one of my favorites because of how little it requires from outside the garden, especially as the summer progresses. By the time it's high-August, I can make tabbouleh almost entirely from the vegetable beds (tomatoes, cukes, mint, parsley). Someday, when I live in a more, Mediterranean climate (you know - when Mike and I finally buy that dilapidated Tuscan villa and rehab it Eat, Pray, Love-style), I'll also be able to pluck a lemon from my backyard orchard. Hell, I'll be cold-pressing my own olive oil, too.
Today reminded me of all the wonderful things that June brings before the summer swelter sets in...
Beach trips, swimming classes, perfect-strawberry-selecting at the farmer's market and visiting with our favorite vendors while deliberating final additions to the garden, a picnic outside for lunch (wherein we decimated a full quart of the aforementioned strawberries), gardening and watering and pruning back the faded glory of the peony bushes...
Happy June Weekend.
Wednesday, June 11, 2014
Overheard
Christopher: When I'm 53, I'm going to buy a house in San Francisco and join Grandma Mary and Grandpa Mike's family.
I hope there's room for the rest of us to visit! :)
Colin: Because dogs like grass. And giraffes eat leaves and kitty cats say meow.
Oooookay.
Love the things they say. I need to write them down more often.
I hope there's room for the rest of us to visit! :)
Colin: Because dogs like grass. And giraffes eat leaves and kitty cats say meow.
Oooookay.
Love the things they say. I need to write them down more often.
Saturday, June 7, 2014
Summer salads
I've declared this the summer of whole grain salads for both health and ease. A way to not join in with as much of the PB&J that is constantly flying around here and to help make a more adult lunch readily available.
One of the best things I've discovered is that Trader Joe's sells several whole grains (barley, farro, bulgar) in small bags that are perfectly sized for these salads. Or, visit Whole a Foods and buy in bulk for higher quality and selection and a lower price... Can't wait until our new Whole Foods goes in down the street!
In short: combine cooked grains with a leafy green that can stand up for a few days (kale, chard, spinach), add herbs, a crumbly cheese, a light dressing, maybe a little dried fruit and some nuts... Voila! I err in the side of lots of greens and a smaller amount of grains than the recipes usually list and also try to cut down on the sugar included in many of the dressing recipes.
Last week I started with a Kale and Wild Rice Salad. I made several modifications and it was delicious.
Today I needed to use up another bunch of kale and found this recipe for a Farro and Kale Salad that also uses mint and feta. The planter of mint in our backyard is going strong, so more mojitos and this salad are on the menu for the weekend. Maybe I can make peppermint ice cream with the big kids next weekend...
One of the best things I've discovered is that Trader Joe's sells several whole grains (barley, farro, bulgar) in small bags that are perfectly sized for these salads. Or, visit Whole a Foods and buy in bulk for higher quality and selection and a lower price... Can't wait until our new Whole Foods goes in down the street!
In short: combine cooked grains with a leafy green that can stand up for a few days (kale, chard, spinach), add herbs, a crumbly cheese, a light dressing, maybe a little dried fruit and some nuts... Voila! I err in the side of lots of greens and a smaller amount of grains than the recipes usually list and also try to cut down on the sugar included in many of the dressing recipes.
Last week I started with a Kale and Wild Rice Salad. I made several modifications and it was delicious.
Today I needed to use up another bunch of kale and found this recipe for a Farro and Kale Salad that also uses mint and feta. The planter of mint in our backyard is going strong, so more mojitos and this salad are on the menu for the weekend. Maybe I can make peppermint ice cream with the big kids next weekend...
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