“We can only be said to be alive in those moments when our hearts are conscious of our treasures.” – Thornton Wilder
Here’s what I’m treasuring these days:
Seared scallops over peppery arugula and radishes sprinkled with raw sweet corn and dressed with a super light honey mustard vinaigrette.
The deck Jay and his dad have spent hours upon hours building together off the side of the house this summer. I just love how the structure wraps right around my beloved apple tree.
Quinoa bowls for breakfast. To make this one: saute a handful of chopped broccolini in a little olive oil. Add minced garlic. Mix in pre-cooked quinoa. Top with a piece of cooked bacon, chopped. Nestle a poached egg on the quinoa and sprinkle chopped herbs (chives, basil, dill) over the dish. Season with salt and pepper. Ideal morning sustenance.
The very first ripening fruits in the garden. The only tomato on the plant gradually turning from green to pale yellow. Just a couple of raspberries easing into red, still super firm. I can already taste them.
I think I am going to have to try out that quinoa for breakfast!
I love the Quinoa breakfast idea. I’m always looking for new morning egg treats. Thanks Elizabeth
Can you please share the recipe for the scallops? They look so good!