I am home, briefly. I returned from San Diego last Wednesday, and this coming Monday I will be heading to Provincetown: The Gayest Town On Cape Cod. I am totally excited for the trip, as it will be a Real Vacation. I may even start working on Secret Project #2, while I have the time and am waiting for Secret Project #1 to begin. Projects! I hesitate to say more, I believe in jinxes.
In the meantime, I am cooking to use up the farm veggies - nothing too exciting, just broiled mixed vegetables with noodles here and a pasta salad there. Though I did learn that brown rice pasta is waaaay better than regular rice pasta, but you have to eat it the same day or it turns to glue in the fridge overnight.
Last night I thought that I was going to make steak on the grill with some awesome Cuban grilled corn and a potato thing, but then I accidentally fell asleep on the couch reading Scott Pilgrim 6 and by the time I woke up I was all "FUCK IT" and cooked burgers instead. I would have felt terrible had I not served a vegetable, so I came up with a ten-minute salad using Things I Dug Out Of The Fridge.
Summer Green Bean Salad
Pesto Vinaigrette
1/4 c wine vinegar
1 garlic clove
1/2 c olive oil
1 T pesto
Salad
1# fresh green beans, trimmed and blanched
1 large tomato, in 1/2" cubes
handful (about 1/2 c) kalamata oilives, roughly chopped
1/2 c feta cheese, crumbled
Toss dressing with salad ingredients. BOOM. DONE.
I served cubed watermelon to round out the meal. Hit with the whole family, even if C did pick out the tomatoes while making retching sounds. She's a charmer.
