Anyone who has ever started blogging knows what the first post is like. In your head swirl petty concerns–will I come off like a sweet, charming, young blogger? Will I come off like a demeaning loser? Will they get that my header is a joke? Will they get any of my jokes? Will too many pictures of blueberries pinhole me? Should I attract readers with stunning photos of the Hamptons? Should I adopt a devil-may-care persona and talk mostly about pig fat and nitrogen?
And finally: should I post this to my facebook and show my whole social circle my first attempt at flight? It’s around this moment in the cycle when I rethink the whole blogging thing. I think this pre-first-post mental turmoil is the reason WordPress is hanging onto not three, not four, but NINE domains for me. (Sorry WordPress, I don’t know how to get rid of them–the “delete” message makes the act seem so final.)
It looks like I’m going to say “hello” with a “so long,” then–so long to summer. (Don’t panic! There is a month left of summer, technically). Since real life begins again tomorrow, though, so long snappy tomatoes and soggy zucchini, so long sweet peas, so long cheap onions–and hello to l’automne. But first, here are some photos of my summer:
My good friend Gary’s Garden (above, shack at his humble abode). Complete with a house he built himself, Frank Lloyd Wright-inspired furniture (yep, he built it), a huge garden, and a swing.
The quiche we made, with a juicy, tasty, incomparably homegrown tomato caprese salad.
Anyway, I guess I’m not doing this correctly. There is meant to be a recipe at the end of each post so that your readers can do something, but seeing as the quiche and caprese ingredients will no longer be as inexpensive and fresh as they were in June, here’s the salad I made this evening–a late summer smorgasbord of sweet end-of-August veggies. A shameful amount! They taste all the better knowing I’ll soon replace them with soups and starches.
Easy, Fresh Summer Slap Salad (why not? who’s gonna stop me?)
2 cups fresh spinach
½ cup fresh green beans, ends removed, chopped into one-inch bits
¼ cup fresh garbanzo beans
½ of a medium avocado, cubed
½ cup assorted cherry tomatoes, sliced in half lengthwise
Handful steamed edamame beans
1 Tablespoon of olive oil
Squeeze from half a lemon
Salt & Freshly Ground Pepper
1. Steaming the beans: Boil an inch of water in a medium saucepan, fitted with a steaming tray. Put garbanzo and green beans on the steaming tray. (I used pre-cooked edamame, but you could add that in here, too, if you’re using fresh–they may take a bit longer than the other two types, though.) Steam for about 5 minutes, or until the beans don’t taste starchy anymore.
2. Assemble the salad: Lay a bed of spinach on a large plate, cover with tomatoes, avocado, and beans. Drizzle with olive oil (the fruitier the better), a generous squeeze of lemon, and salt and freshly-ground black pepper. Enjoy! I recommend a Prosecco to wash it down…