summer salad

World, don’t get me wrong. I love me a good, decadent baked product.

peaches

I die for carbs and a freshly grilled burger? Point me in that direction. Now. But there’s something to be said for fresh fruits and vegetables, and not just because my body starts craving them like candy when I’ve done something like eat a bag of Cape Cod potato chips for dinner (hypothetical, of course).

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The best part about summer, aside from the cute fashion and the ability to head to the beach, is how many fruits and veggies are in season! Throwing together summer salads is one of my favorite fast and easy seasonal meals, and hopefully I’ll be able to share a couple of my best combinations over the next few months.

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Look, I’m not reinventing the wheel here. I’m not even making some fancy dressing to boast about. I’m grabbing what looks good in the grocery store, tossing it all together and patting myself on the back for not resorting to instant pasta for dinner. Again.

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So try this – or throw together another combination and let me know what your favorite “summer salad” is! And aren’t they great? Better than a cupcake!*

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*just kidding.

Pear, peach and corn salad

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1. Slice a peach any way you want. Thin or thick. Get crazy!

2. Add a thinly sliced tomato to the mix

3. Add some corn – I used about 1/4 of a cup, but do it up!

4. Plus lettuce. Toss.

5. Slice a pear and arrange it around the top of your salad. Or, if you’re not taking pictures like an annoying blogger, just toss it all in there.

6. Whisk together some balsamic vinegar, olive oil and dried parsley (just a pinch.) Pour over the top.

7. Sprinkle some cheese of your liking – I used feta – and enjoy. Happy summer!

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ray + wine

Sometimes, you’ve only got the energy for a glass of wine and the sort of music you can close your eyes to.

Not sleeping, exactly, but not totally awake. Just sort of there.

The kind of music that tells you it’s okay. That people are going to say unkind words behind your back – or to your face – but as long as you can look at the mirror in the end of the day and be proud of who you are, it’s okay.

It’s been two years since I’ve started this blog. It’s little, it’s not especially pretty, and I have a to-do list a mile long about how to make it better that I keep putting off.

It’s not the best out there. But it’s mine. And it’s seen me through a lot, this little blog. It’s seen me through dark and happy, love and tears, and some great food, too.

Thanks for reading, whoever you are. I promise that there will be more posts, that there will, eventually, be an update to its outward appearance and that maybe – just maybe – I’ll get around to buying a nice camera.

But for now? Wine and Ray.

just a quick note

Just a quick post to say…

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I did it! I’m a college graduate.

 

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And now I’m finding my way in the real world, sorting through moving, unpacking, making furniture, frequent trips home for wedding planning & events – and starting a real job (!).

Please bear with me while I regain my footing – regular posts will resume soon.

To the next adventure…!

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caramelized onion & goat cheese quesadilla

This is easy, simple and delicious. It can all be made in one pan (which is a bonus for lazy cleaners like me, who hate doing dishes), and it’s a fast meal that, with some veggies, a salad or some yogurt, makes a simple, healthy lunch.

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Ingredients:

1/2 medium yellow onion, sliced

2 tablespoons olive oil

2 tablespoons goat cheese

Handful of romaine lettuce or spinach

Sugar

Salt

Salsa

1 whole wheat tortilla

 

Directions

Slice the onion. Heat the oil in a medium pan, add the onion, a tablespoon of sugar and a pinch of salt. Caramelize the onion slices until golden brown, stirring occasionally.

Spread half of the tortilla with the goat cheese. Add the onion.

Throw the handful of lettuce into the still-hot pan and cook until just wilted. Put on top of the onion.

Spread salsa over the veggies. Fold the tortilla in half and return to the pan, cooking each side until just crisp (about a minute/side).

Slice in half and enjoy!

until we meet again

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You probably wonder sometimes about the woman behind this blog.

I’m kidding, of course. Likely, my readers out there don’t care about my mundane day-to-day life.
But in case you do, in short: I’m graduating from college this year. I’m very excited about the job I have lined up. And yet – yet – I’m also stepping down as sports editor of my campus newspaper, a job that was a dream, a part of me and something that, when I think about leaving, makes me hurt in a deep, aching way.

Sometimes I wonder if I’ll ever love a job as much as I loved being sports editor.

This is my goodbye essay. Read it, or skim past it waiting for the next recipe post. But know that I’m losing a part of myself, a little.

To The Hatchet.

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Photo credit: Jordan Emont.

parmesan quinoa and edamame

I know.
You guys, I know.

I stopped posting again. This has happened before, and each time I come back with the excuse that I have right now: I’m sorry. I’m really busy. But now I’m back!

I’m happy to announce that I have my first postgraduate job (!), that I’m beginning the soul-sucking processes known as taking finals and apartment hunting (anyone know anyone looking for a roommate/renting in the District? holla!) and that I’ve been cooking. A lot.

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Just, you know, not blogging.

But I have recipes coming your way! DIY dry rubs for chicken and yogurt sauces for veggies and really, really sinful candy-cookie-cheesecake bars! I promise.

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Today’s recipe, even if you’re a quinoa hater (hi, Dad) is delicious. It’s an easy and filling lunch or dinner, savory and healthy. It’s got veggies and protein, and it’s the best of all worlds.

DSCF7259It feels sort of weird to transition back into regularly scheduled programming, but I’m not sure how else to go about this except to say that Boston is a damn fine city and now the entire world knows that.

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Anyway.

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Parmesan quinoa and edamame! 

Cook 1/2 cup of quinoa and 1/2 cup edamame together (follow instructions for both. I just cook them in the same pot because I’m lazy.)

Remove, drain. Add 2 tablespoons of olive oil and mix. Add grated parmesan, salt and pepper to taste. I literally sprinkled, stirred, tasted and went from there.

Scramble, or fry, an egg. Serve together. Optional: sliced avocado with salt and pepper.

a note on Boston

When I can’t make sense of something, I write about it. Or at least, I try to write about it.

Yesterday, my mother ran her first marathon. For as long as I can remember, my mom’s wanted to cross a finish line after 26.2 miles. This year she was determined to do it.

Mom threw herself into training. She lost toenails. She got sweaty. My brother would drive behind her as a pace car, popping up throughout 20-mile runs with water and support.

Yesterday was a beautiful day for a marathon. Sunny and crisp, it was the sort of perfect day when Boston is at its best. That city has my heart: always has, always will. And it was beautiful on Monday.

All weekend, I was grumpy because I couldn’t get home to celebrate at the finish line with my family. I felt like a bad daughter, and I was upset that I wouldn’t see my (probably very sweaty) mom rejoice in her personal victory.

Around 3 p.m., I checked her tracker one last time – she was just about to pass mile 26- closed my laptop, and started to prepare to go to class. I figured within the hour, I’d get a call from a triumphant family.

Seconds later, my phone rang. My first thought was that Mom really powered through that last .2 miles. My second was that she was hurt.

It was my brother; he was frantically telling me that he and my dad were okay. There had been a bomb, but they were fine. And then the line cut out.

My family is okay. My brother’s story was told by USA Today, if you’re interested. He and my dad were split up, but eventually reunited, and even later, they found my mom.

I got to speak to them all, safe and sound, late last night. My mother knows, in her heart, that she finished that marathon.

It’s not my story to tell. And I can’t talk about what happened because I wasn’t there. But for an hour of my life yesterday, I felt deep daggers of fear that I hope to never experience again.

But this city is strong. It’s beautiful and it is stubborn. We Bostonians may have woken up to a changed reality, but we’re just as proud and scrappy and tightly knit as we were yesterday.

Believe in Boston. Because it’s not going anywhere.