6 days. It's been a busy, relaxing, productive, and not so productive mini vacation from work. If only there were 6 day vacations built into every month, one could get a lot done.
Celebrating the big 2-9: I don't like to do much for my birthday. I don't like to make a big deal about it and I don't necessarily love the attention that the big day brings. I do however, like to do a few small things to celebrate and make it a special day, and that is what I did this year. There was a Wednesday night pre-birthday dinner at Cafe 28 with the family. The next day, Mom and I got pedicures, had lunch sitting outside in the sun, drank coffee (it's really what we do best), and we did some shopping without actually buying anything.
Mom and Dad: Is there something you want for your birthday?
Me: Not really. I don't need anything.
Mom and Dad: Are you sure?
Me: Well, maybe there is something I want.
Mom and Dad: What is it?
Me: A bike.
So yes. As of next Tuesday or Wednesday (it's been ordered), I am the proud new owner of a hybrid bike. A bike that can be ridden outside. Down by the lake. Through the neighborhoods. A bike that can get you outside to exercise and get some fresh air. A bike that I will ride very carefully and not fall off (I promise Mom).
The birthday ended with a dinner at Topolobampo. Andy and I made reservations 3 months prior, and to say the least, my expectations were ridiculously high. We both decided to ditch the vegetarian gig and just blow it out of the water. We each got the 5 course tasting menu. Here is how most of the discussion went that night.....
Me: Is this not the best meal you have ever had?
Andy: Yea, it's really good.
(5 minutes later)
Me: Oh my god. This is just the best meal I've ever had.
Andy: I'm glad you like it so much.
(5 minutes later)
Me: I just cannot get over how good this food is.
Andy: Yes, honey, it's really good.
(5 minutes later)
Me: This is my new special occasion restaurant. This is so good. My expectations have been exceeded.
So needless to say, Rick Bayless, you did not disappoint. It was amazing, over the top, good. I can't believe I was lucky enough to eat there. Surely a 29th birthday I will never forget.
A few days at Snow Lake: On Friday morning, a group of us headed to Snow Lake, Indiana to celebrate Lindsay's bachelorette party. A quick 2 days of friends, sun, relaxation, and fun. You can't beat a relaxing view like this.
4th of July: For the 4th, Andy and I were headed over to Ben and Anne's for a cookout. And just like all normal 4th of July barbecues that you might be used to attending, this one was completely meat free. No ribs, pork chops, burgers, or barbecue at this house. Instead, we did homemade hummus with homemade pita chips, baked beans, an avocado lettuce salad (I brought this), a macaroni salad (talking about it here) and veggie burgers. Thanks Ben and Anne for going along. They didn't disappoint and suggested we go above and beyond and do a taste test of 3 different veggie burgers.
Over the past week, this macaroni salad seemed to be popping up everywhere in the food blog world. Heidi Swanson. Amanda and Merril on Food 52. Emily Phillips on The View from the 32nd Floor. Oh wait, that's me. I was talking with Mom about what to take and she recommended this Macaroni Salad. I know what you are thinking. Macaroni Salad. Eh. Ick. No thank you. It sounds like a bowl of elbow noodles, drenched in mayo, without much flavor at all. I'm right there with you.
This recipe is far from your typical picnic macaroni salad. Ingredients include, green onions, lemon zest, olive oil, arugula, and a heavy turn of the pepper mill. It's fresh. It's simple. It keeps well when sitting out on the counter for awhile. It can be made the day before. It's relatively inexpensive. And. It's good.
Macaroni Salad
adapted from Heidi Swanson
1 pound elbow macaroni
1/4 cup olive oil
4 cups thinly sliced green onions
3 medium garlic cloves, chopped
salt and black pepper
zest and juice of one lemon
1/3 cup grated Parmesan
4 handfuls arugula
1 apple, diced
Cook the macaroni in a large pot of well salted water per package instructions. Set aside at least 1/2 cup pasta water. Drain pasta.
Heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple of minutes.
Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half of the lemon juice, and the reserved pasta water. Puree and taste. Stir in the Parmesan.
Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt or lemon juice if needed. Serve topped with the remaining apple and green onion.
