As I sit by the window writing I can’t help but have extraordinary gratitude for the shift in weather. Over my light slacks and tank top I’m snuggled beneath an old and dear blanket drinking hot coffee from my favorite mug. I love these odd summer days… if for nothing more than relief and a mood change to remind us all we’re alive, human, and capable of so much if we have the heart.
Life is unpredictable, messy, a tad overwhelming and the best things to happen are those that are unplanned. We suffer setbacks, bring ourselves up again and hit repeat. It’s all in the name of developing ourselves as people I suppose. I know through the candid conversations that I have that so many people think they’re the only ones that feel that feel inadequate at times or even confused about what next step they should take. Please, please, please know, you are not alone by any means. We all have these feelings and you know what, that’s OK! It pushes us to be the person WE want to be and that is a very, very valuable thing.
Now let’s move on to some food therapy, yes?
After a long day (at this point for him, not me), I love settling into the routine of fixing up a late dinner that can be packaged for the next day, too…as a little memory or something. It’s sort of unnecessary to wait until the early hours of the night to eat with him but I do… sharing a meal is far too special to me.
I told you I adore the Ina at Home cookbook and make no mistake about it, I will be making more. This salad was packed full of wonderful herbs and spiked with rich feta cheese. I left out the shrimp and made broiled salmon instead. Perhaps next time I’ll follow the rules but for now I’m glad I didn’t…
Orzo Salad (base recipe can be found here)
- Kosher salt
- olive oil (1/3 c. + ~1 tsp for pasta water)
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 1 container (6oz) crumbled feta
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/3 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.
Cover and refrigerate (if cooking in a hot kitchen!) for about 1 hour. When ready to serve top with crumbled feta.
(Note: I broiled a center cut pieces of salmon on LOW after coating with chopped parsley/dill and drizzling with olive oil)