Last week was a heat wave. Hot, sticky, sweaty, and full of summer sun. I'm one of those weird people who would much rather be hot than cold, so I was in all sorts of love with the weather. For those of us who wait through the endless New England winter, summer is always a godsend--after a blink-and-you-miss-it bit of spring, of course.
This week, I'm trying to find that guy with the Ark so that I don't get swept away.
I suppose that's one of the great and terrible things about living in New England--the weather does whatever it wants to do, with no rhyme or reason. Yesterday, I thought the rain had passed since I woke up to a room full of sunlight, but I stepped outside into a breezy, frigid day and the rain returned somewhere in the night.
To whomever left the large umbrella in my car, thank you. I don't know what I would have done without it this week!
(She lives far away and I don't see her often)
Also I got to see some college friends that I haven't seen in foreverrr for my friend Shawna's 25th birthday last Sunday. Shawna unfortunately developed food poisoning, but since everyone was already coming over (some from as far as Chicago and Los Angeles) she was a trooper and stuck it out. We had a great time nonetheless while she drank Pedia lite and we (NO JOKE) drank DOM PERIGNON MIMOSAS OUT OF SOLO CUPS.
It's a long story as to how we acquired this bottle, but we felt almost classy. We ate brunch as soon as we knew she could handle the smell of food, and then played Cards Against Humanity until it was time to go. I was grateful for this day because I miss these ladies a whole lot.
|Last time I had my hair straight was for Alice, left.|
So that was my week. How was yours? Is it raining where you are, too?
This light and flavorful salad is a take on Japanese seaweed salad. It was made during last week's heat wave and was a great simple lunch that helped me cool off a bit. Since I do not have seaweed easily accessible, alternate greens were used, two of my favorites, in fact--Brussels sprouts and asparagus. Asparagus is best in New England, and I happen to live next to the best town to harvest it in: Hadley. They don't call it Hadley Grass for nothin'!
- 5 stalks asparagus, sliced thin (I used a vegetable peeler)
- 5 large Brussels sprouts, shredded
- 1 clove garlic, chopped fine or pressed
- 2 tsp sesame oil
- 2 tbs rice vinegar
- 1 tsp chili oil
- handful of almond slivers
- sesame seeds, for garnish (I was out)
-Mix all wet ingredients together and set aside for ten minutes in the fridge to let flavors blend. Taste, and if needed add a little more of whatever flavor you'd like (for example, I thought the sesame was too strong, so I added a dash of soy sauce and a bit more chili oil and vinegar).
-Toss together asparagus and Brussels sprouts with sauce. Sprinkle almonds and sesame seeds on top. Serve cold.