Andrew was back in town for a couple days, and I was smiling big the whole time. Friday we went on a picnic, then walked to Broad Ripple and got the best popsicles in town. He got toasted coconut, I got key lime pie. It was the one of the best Indiana summer evenings, not too sticky and not too hot. At night we watched America's Test Kitchen and learned how to make cheesecake brownies the right way. Yesterday we tried to make matcha coconut ice cream with my new ice cream maker! Which was kind of a fail but we also mustered up the energy to make another ice cream, a mystery flavor that I will reveal another day (are you feeling the suspense?) We also met the cutest new pup in all the land, a little Frenchie named Petunia, and I believe I have already claimed the position of the auntie that takes all the videos of her.
For now, here are some photos from Friday and at the bottom, I have my recipe (if you can call it that) for this particular salad in a jar. This one is quite rainbow like and it has become my go-to meal for the long hospital days. It's easy, fresh, and prevents me from feeling blobby by 3 pm. I pack my dressing separately in a little empty spice bottle, but I've read that keeping it at the bottom of the jar works well too. And a note on jars - they are perfect for picnics, sturdy but also re-usable, and I have become quite in love with their practicality.
I hope you had a happy summer weekend :)
What we ate Friday: a couple of salads in a jar with balsamic vinaigrette for the main meal, fresh blueberries for snacking, fried chicken because it's Andrew, slices of banana bread studded with cacao nibs for first dessert, Nicey Treat popsicles for second dessert
Rainbow salad in a jar, makes 2
- 10 brussel sprouts, halved then roasted with olive oil, salt, and pepper for 30 minutes then put out to cool until room temperature
- 1/2 small red onion, sliced and also roasted then put out to cool until room temp
- 10 cherry tomatoes
- 2 radishes, sliced thinly and cut in half (I use a mandoline to slice mine)
- A couple handfuls of chickpeas (about 1/3 of a can), washed and patted dry (you can roast these too if you want some crunch!)
- A couple handfuls of blueberries
- Feta cheese, crumbled
- Spring mix salad or any other greens of your choice
To eat: Add the ingredients to the jars in the order mentioned above, and screw on the tops of the lids. To eat, just invert the jar into a bowl and pour the dressing on top! Easy peasy and delicious. You can do practically anything for these salads - I swap the brussel sprouts for roasted sweet potatoes sometime, or the cherry tomatoes for some snap peas. Cubed roasted beets are also super tasty in salad! Be as creative as you want to be with them.
Lastly, the Saveur Blog Awards are in their nomination phase until tomorrow, and I would be so grateful if you considered nominating this little blog for whatever category you see fit. It's been a joy writing every post and taking snapshots of life - it is a constant reminder of all the good things in my life, and keeps my heart full. Thank you for all the support so far!