After a lovely morning with friends, I decided we should head out for a walk to the library. As the clock ticked and my preparations seemed ever delayed by a distraction or child in need, it was suddenly clearly lunch time.
To slow the ‘getting out the door process’ further, I decided we really should have a picnic just a bit further past the library at the park with a gazebo. I figured we could spread out a blanket and have a lovely time.
When that grandiose plan was finally packed and tucked in the stroller and we were rolling away, I saw out of the corner of my eye our dog Rhubarb effortlessly come through the base of the fence. Arghaugh!
I know at this point, you are thinking why did I not take the poor pup with me in the first place? Clearly, Rhubarb would agree with your sentiments.
However, if you saw me pushing the extra wide stroller stuffed with a picnic, baby bag and an infant dangling out of the Bjorn carrier, you would have begged me to leave the dog at home. I could barely walk with this set up and yet I was determined. Rhubie went into the house sadly, but please know she did go for a walk later in the day, when I had a buddy to assist us.
About four blocks into this adventure, Juliette started making proclamations of hunger, at which point I realized I forgot the crackers for lunch. I also noticed Zed’s head, which is normally easy to cover with the ergo pack, was well on its way to a sad baby sunburn.
At first, when I suggest to Juliette we turn around, explaining the crackers were missing and maybe it best we just have lunch at home, she was adamant that we carry on and that she was still in fact hungry. Hmmm…
So, I tried again this time suggesting we just quickly run home and grab the crackers. She agreed to this, if she was able to push the stroller. Fine by me.
Side-by-side we pushed the stroller. She casually suggested that maybe it would be best if we had a picnic at home on the front lawn and then tomorrow we go to the library.
What a perfect plan!
The picnic was really a treat. We spread out a blanket, Zed kicked next to us and we arranged a small pile of each item in between us: a stack of cucumber slices and provolone cut in quarters, tuna salad and a bottle of bright yellow mustard.
I started with a few combinations of the four items. Next I suggested she show me her favorite combination. She put the stacks into various bold combinations: two slices of cheese with a blob of tuna and a few drips of yellow mustard oozing out, a stack with each element, or cucumbers with the squishy center. Her selections were thoughtful and ever-changing.
We giggled. Chit-chatted about what to make for dinner. She then showed me a few ‘tricks’ and futile attempts to climb the tree we were under. It was one of those joyful moments you hope gets saved in that part of the brain for when you need to remember how incredible life is and your endless supply of blessings.
Of course, I wanted to stay there as long as possible. Drinking in the delight of the moment but my grand plans to make mozzarella distracted me and I talked Juliette in to joining me inside for the next food project.
While I started the mozzarella making process, I read that my junket rennet wasn’t good enough. Then I accidentally heated the milk too high and had to wait for it to cool. Actually, that was the first of two over reheats. It probably should have taken less than an hour total and I was already nearly three hours into the process.
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Of course, I also started a salad to go with the main dish during the madness of cheese making. I seem to have lots of happy memories of combining peach & summer squash together. They are sort of my own personal Colorado version of that dynamic duo: basil & tomato.
Every year I seem to have a new peach & squash staple salad, including the Peach & Summer Squash Quinoa or the Grilled Zucs & Peaches. This years version was all about the current state of our garden: green & yellow squash, super spicy arugula, sweet as can be basil, and an enthusiastic nasturtium plant. My refrigerator donated a Colorado peach that I have been coveting in the final days of the season and a rather dry Homemade Ricotta. I was quite pleased with the finished product, although, I did have to add a generous amount of salt. If you use feta cheese instead or prefer things low-salt, scale back on it a bit and add more as needed. If possible, add plenty of salt to the dressing since it will help flavor up the squash as it marinates.
Summer Squash, Peach & Nasturtium Salad
3 small to medium sized Summer squash (yellow, straight-necked, zucchini, etc)
1 tablespoon dijon mustard
1 tablespoon balsamic
4-5 tablespoons olive oil
1 teaspoon salt (adjust as needed)
1/2 cup dry Homemade Ricotta or Queso Fresco
2 small to medium sized peaches
1 cup arugula
1 cup fresh basil leaves
1/2 cup nasturtiums, about 6-10 blossoms
Cut the squash into diagonals and then again in halves. Or slice them in half moons. Either way, the thinner the better.
Whisk the dijon, balsamic and salt (start with half the salt, if your prefer) together in the salad bowl and slowly drizzle in the olive oil while whisking quickly until it is thoroughly combined. Fold in the slices of summer squash into the dressing and let sit for at least 5-10 minutes, but the longer the better.
Just before serving, fold in the crumbled cheese. Then lightly toss in the peaches, arugula, basil and nasturtiums.
Enjoy and sweet dreams!
Lilly