On Saturday, Mr. P and I got a babysitter to go to the beach sans “Sand Duty” with the little one. Other than somehow sunburning my left hip (!?), the day was fun and relaxing. Once in awhile, we need that couple time…with the dog. Our original family of 3 🙂
We went tubing (very slowly, but I did it…as the tuber and the driver!) and I got to continue reading the most fascinating book I’ve read in ages. Learning about Parisian child rearing…put that on my list of things I never thought I’d give two hoots about.
Other than refusing a nap because she was too busy enjoying the babysitter and playing (every 10 month old can’t possibly love playing as much as mine), everyone had an enjoyable afternoon.
Since August is flying by at records speeds (waaah!), we dared to go blueberry picking in the late afternoon. Locally, we have organic blueberries that have historically been swoon-worthy and very reasonably priced.
This year, however, we must’ve been late to the game. After about 10 minutes with a fussy baby (we’ve termed it being on the “struggle bus”) and small, not-so-plentiful blueberries, we settled up with the farm owing $1.21 in you-pick and another $5 for the pint I bought 😉
Strawberries had a much better season this year (and thankfully, I have some blueberries still in the freezer from last year – oops!).
I’ve been on a major salad kick since starting my new job back in April. I’m still adjusting to the whole lunch packing routine, but salads seem to make an appearance at lunch just as often as leftovers. I even had to buy some of these cute little compartmentalized Rubbermaid containers for packed salads. My coworker had one today and I just couldn’t resist.
While this salad combination is everything I love about summer, the dressing is what truly makes it divine. I used a local strawberry white balsamic vinegar that is out of this world…deeelish!
- ½ cup strawberries, quartered
- ¼ cup white (strawberry) balsamic vinegar
- ¼ cup olive oil
- 2 Tbsp honey
- 2 tsp Dijon mustard
- 1 large clove garlic, minced
- ¼ tsp salt
- black pepper, to taste
- 12 cups mixed greens, gently packed
- 6 Tbsp slivered almonds
- 6 Tbsp crumbled feta
- 3 cups strawberries, sliced
- 1 avocado, thinly sliced
- In a blender or small food processor, pulse dressing ingredients until smooth; set aside.
- Top mixed greens with the dressing and toss to coat; top with remaining ingredients and serve immediately.