Delighted By. 7.1.13

“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

Seared scallops over peppery arugula and radishes sprinkled with raw sweet corn and dressed with a super light honey mustard vinaigrette.

Deck around the apple tree

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.

Breakfast Quinoa Bowl

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.

Ripening tomato

Ripening raspberries

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.

Be grateful.

3 thoughts on “Delighted By. 7.1.13

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s