As much as I have tried to ignore the impending end of
summer, it has arrived. The days are still hot but the nights are cool. School has started and soon enough warm summer days will be a distant memory.
With a major move and a few quick stints at school, my time
for virtually all things summer has been limited. Regardless, when I came across this recipe, I knew I had to
take advantage of the last few weeks of fresh summer produce.
Next time I’ll skip the parsley (too bitter), and probably
replace it with some kale. The dressing, blueberries and quinoa are a great
compliment and went well with an al fresco steak dinner.
I’ll be soaking up the last few days with visits from old
friends and some time by the pool. How will you make the most of the rest of the season?
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