A Farewell to Summer

Oh August, you are such a showoff.

The dog days of summer are upon us, and I can't help but feel like life is speeding by way too fast! I know, I know, everyone says the same thing every year: "Oh it's so dark already, are those leaves yellow!? I can't believe school starts next week!" Blah blah blah. True, summer went by in the blink of an eye—it always does. But I feel like life in general is just... how am I a senior in high school? There must be some mistake. I'm supposed to be an adult and I still consider cereal an acceptable dinner food. 

It's like hey, I should probably apply to college but look how beautiful these vegetables are! Let's focus on that instead!

These eggplants totally look like they're wearing Bieber wigs. You see it too, right?

When life is crazy and everything is changing so fast, I think it helps to slow down and focus on little things. Like wow the garden is so big or whoa the moon looks amazing tonight or hey birds are actually so cool.

I realize how hippie that sounds, I do. But I will not apologize for that, I love how constant nature is. It's beautiful and resilient and it will always be there. (unless we continue to destroy it...but that's another post I guess) 

Oh and by the way, I'm sorry I haven't posted much this summer, my meals have been either on-the-go, not photogenic, or just sorta weird/random (bc...cravings)

BUT I've had some bomb recipe moments and all I need to do is recreate them for picture purposes and we're in business. Also, you may have noticed I made a few changes to the site. Mostly cleaning up broken links, but I organized the recipe tab and added a "life" and a "running" tab for anyone who's interested. 

For now, I'll leave you with these gorgeous snapshots of summer's best and some no-recipe recipes. 

For now, I want to focus on fresh air and ruby red tomatoes and quiet mornings and runs on the beach because those things are what summer is all about and they're coming to an end once again.

So hello school and cross country and cozy hats and cruchy leaves and warm drinks after shivery football games...but farewell summer. 

For those of you unfamiliar with the concept, a no-recipe recipe is something that is so simple to make that it doesn't need an exact recipe, but rather ingredients and suggestions. 

The first one is a simple tomato salad. Tomatoes this time of year are like works of art and should be highlighted in a dish, not covered up. This salad is super fast and simple and let's the tomato shine. Simply slice up some heirloom tomatoes (preferably homegrown or from the farmer's market) then drizzle with high quality olive oil + balsamic vinegar, then sprinkle on sea salt and fresh cracked black pepper. If you want, add chopped cucumbers, avocado, or even slices of fresh mozzarella cheese.

Next up is a dish that was actually supposed to have its own post, but I didn't get any pictures of the finished product. 

You will need:

  • spoonful of miso paste
  • drizzle tamari/soy sauce
  • drizzle of rice vinegar
  • japanese (fairy tale) eggplants; halved lengthwise and sliced into half-moons
  • zucchini; sliced the same size as the eggplant
  • oil (I used avocado oil)
  • minced ginger
  • minced garlic
  • a cooked grain (I used barley)

Whisk miso, tamari, and rice vinegar in a small bowl, adding water to loosen. The mixture should be pourable but not watery

heat a frying pan/wok over medium-high heat and cover the bottom with a thin layer of oil. Add the ginger, garlic, eggplant, and zucchini. Stir fry until the vegetables are tender. In the last few minutes of cooking, add the sauce and toss to coat the veggies. Remove from heat and serve over a cooked grain.