Summer is waning. This is not a drill, folks.
Don’t panic; we’re gonna make the most of it. Caution + wind.
Mind if I tell you about my summer so far? Ok, great!
Your hair looks amazing today, by the way.
Earlier this summer, I threw caution to the wind in DC when it came to eating out and getting drinks with friends. I decided to live it up and do it all. So no, I don’t regret skipping my kickboxing class in favor of happy hour or that new fried chicken and donut place. DC is wonderful. You really should go.
I continued throwing caution all up in that wind on my cross-country road trip with Caitlyn….Allllllllll the biscuits, fried chicken, BBQ, and mint juleps all through the south. It was glorious.
And now I’m hangin up in Napa on the top of a mountain, tasting wines, and working in the vineyard. YES. Have you heard of WWOOF? I’ve probably mentioned it before, but it’s a fantastic farming exchange all over the world. I highly recommend it for your next adventuring.
Now, let’s take the last month of summer to do all the things we were pining over when it was 20 degrees outside in January.
Number one “embracing summer” meal is my hands-down favorite go-to: gazpacho, which I’ve touted as the ultimate summer meal before. It’s easy, refreshing, and you don’t need any fire to get you there. Looking to mix it up, I tried this Green Gazpacho recipe I came across in my Bon Appétit, and I was floored. It’s totally rad. Have it as an app or a beautiful patio lunch with some nice white wine.
Here’s what I did:
*adapted from Bon Appétit
Whisk together in a large bowl:
- ½ c. white wine vinegar
- juice of one lime
- 1 c. Greek yogurt
- ½ c. extra virgin olive oil
- salt & pepper
Add to the bowl:
- 2 slices of good white bread
- 1 large cucumber, halved lengthwise and de-seeded, then cut into large pieces
- 1 green bell pepper, cut into large pieces
- 4 large tomatillos, husked, and halved
- 4 scallions, roughly chopped
- 2 jalapeños, seeds and ribs removed, roughly chopped
- 4 garlic cloves, finely diced
- 1 tsp. salt
- ½ tsp. smoked paprika
Toss everything together so that the bread is coated and chill in the fridge for at least one and up to four hours.
Using an immersion blender, or working in batches in a blender, purée the mixture until smooth.
Taste and add salt or paprika if needed.
Keep in the fridge until ready to serve and top with a dollop of yogurt and fresh sprouts or a sprinkle of paprika.
Easy peasy, enjoy!
And check out more fun recipes over at Fiesta Friday!
French phrase for fun
Pouvons-nous tous simplement déménager en Californie, s.t.p?
Can we all just move to California, please?