I’m writing to you from bed with one Kleenex stuffed up each nostril shoving ice cream at my mouth hole straight from the container. It’s 9 AM. #glamour #nyfw
Ben and I have both been sick with this wretched (WRETCHED, I SAY) cold for a couple days that involves a lot of snot and spooning with a roll of toilet paper for middle-of-the-night-sneezing fits. He sheepishly admitted to me that he thinks he contracted it from his coworker, but obviously he healed in, like, 12 hours and I am the one home sick from work today. OBVIOUSLY.
Now that I have time on my hands (and am trying to stay awake to avoid drowning in my own drool) I can bring this blog up to speed. I traveled a lot in the month of August: Maine with Ben and his family; Pittsburgh to help my sister move and get sunburned at a Pirates game; Vermont for a visit to camp with Sarah; Cape Cod with my dad’s whole side of the family; Colorado to visit Liz and Sarah and get sunburned again. Here are a bunch of pictures (mainly to remind myself there is life outside of this bed/bedroom). I promise there is a recipe at the end, so keep scrolling.
Ben skipping rocks on Cape Cod. Also, pop lock and dropping it. Is that reference outdated?
I want to write something nice about rainbows but all I can think of is that creepy new Snapchat feature
hiking a little tiny section of the Colorado Trail. those mountains though.
a confused selfie moments before almost dropping my phone to a rivery death
green coconut curry ramen in Denver
Last but not least, a new recipe. This has been a long time coming, but it’s a good one.
Herbed White Bean Summer Squash Bake
- 2 medium yellow summer squash or zucchini, sliced (roughly 4 cups)
- 1/2 lb yellow potatoes, sliced thinly (peel if you wish)
- 3 cups sourdough or other crusty bread ripped into pieces
- 1 pint cherry tomatoes
- fresh chopped rosemary (about 3 tablespoons or to taste)
- fresh chopped thyme (about 1 tablespoon or to taste)
- fresh chopped basil (about 1 tablespoon or to taste)
- 3/4 cup vegetable stock
- 1 can white beans, rinsed and drained
- salt and pepper to taste
1. Preheat oven to 350*. Combine all of the veggies, herbs, beans, bread chunks, and vegetable stock in an oven-proof casserole dish or pan. Stir it around and season with salt and pepper. The mixture should be moist but not have too much extra liquid (if it’s still very dry, add another 1/4 cup stock). Cover with a lid or aluminum foil and bake at 350 for about 45 minutes to an hour, until the potatoes are tender. Serve hot!