Today was entirely dedicated to packing. Well, mostly. I say this because trying to pack with two small ones’ agendas makes for a long day of organizing, doing laundry, making decisions, being interrupted by sadness, pressing toddler questions and more. It is all enough to make you want to lock yourself in the kitchen to cook. Or I’d be happy hanging with a kiddo, but thinking about the logistics of packing is not one of my favorite choirs. Although, we are very excited that packing means we are heading to my parent’s house in Washington state.
In the spirit of procrastination, I found myself considering the fact that we were leaving our now ready to harvest garden. Which meant I gathered up a few tomatoes and a generous handful of basil for breakfast. The result was a paper thin omelette stuffed with minced tomatoes, torn basil and a few small dollops of creme fraiche. We were all very happy with this start.
By lunchtime, I finally had Zed restful and sleepy enough to actually start packing, but then my belly was growling. Juliette and I split a Sunflower Butter & Peach Sandwich. We both inhaled our halves and agreed we needed a second. We also ate a few pinches of almost stale potato chip pieces.
About three hours later, I was mostly packed and ready to run out for a quick appointment. On my way, there I found myself at Whole Foods for a couple of lemons, French bread for tomorrow’s plane ride and a small, cheap Chicken Sonoma Salad Wrap. I make my own Chicken Sonoma Salad and am always happy to eat it this time of year when grapes are starting to become lovely. The wrap was fine although I found myself wanting just a couple cubes more chicken to even out the thick tortilla, but I am not sure it is even worth that complaint.
Next, was Juliette’s official first ballet class. After last week’s attempt we were all very excited the big day had finally arrived. But first, we made a quick stop at Sloan’s Brewery for some happy hour Grilled Artichokes (my recipe is here on Lilly’s Table).
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After dancing for years and teaching teeny-tiny bunheads for years I was trying not to be more excited than she was about the class. But, she was clearly thrilled. I was keeping it tougher, just beaming with happy memories, until the stood in first position and just a couple of tears struck. I am not usually one to cry in public, but this was tutu too much watching my own little girl’s story unfold however she wants to play it. Joy.
Coming home, dinner became a major group project. Pasta water started boiling. The milk started to simmer for Homemade Ricotta. We ran to garden and gathered the bulk of the meal, a couple zucchinis and all the tomatoes we could find. All chopped up with sherry, olive oil and three cloves garlic thinly sliced. We kept the veggies cool, folded into the dressing and then tossed in the hot pasta. The creamy ricotta with flecks of lemon peel was prepared to be dolloped on top. We kind of fought over the ricotta until it vanished. Overall, this meal was delightful but especially for this hot night.
May your night be cool and your dream’s dreamy!
Lilly