This week, I finally “graduated” from physical therapy for a strained adductor muscle, was granted permission to start running again, and promptly fell ill with a nasty cold that I have yet to shake. I have managed two short runs which pleased me to no end, and in the rest of the good news department, we may have been granted permission to use some outdoor space behind our apartment – more on that soon, I hope. I scored a few new-to-me cookbooks at the local library book sale, too!
This week I also enjoyed:
Thoughts on Parisian leftovers
One of the best Moth story hours, in my opinion.
Getting ready for the Kentucky Derby, with a twist on the traditional.
Will you be my brunch date?
Watching this, and this.
Looking forward to: a wine and blues festival, the last gasps of cherry blossoms and these Mad Men recaps.
Have a splendid Sunday!
This is a simple and delicious snack, lunch or appetizer, perfect for a warm day since there’s barely any heat involved. There’s lots of room to make this your own. Adapted from Tartelette . Serves 2 as written here, but you can easily multiply for a crowd.
- 6 slices baguette
- Olive oil
- 1/2 tin smoked trout, broken into chunks
- 1/2 a 14oz can of white beans (cannellini beans, northern white beans, etc)
- 1/4 ripe avocado
- Fresh dill
- Salt and pepper
- Juice of half a lemon
- Heat grill (or grill pan). Brush baguette slices with olive oil and grill until grill marks appear. Set aside
- Place beans in a food processor with olive oil, salt and pepper to taste. Mix until a spreadable consistency. You can also just mash them in a bowl of you prefer.
- Spread bean mixture on grilled baguette. Top with avocado slices and sprinkle with salt and pepper. Top with smoked trout, sprinkle with dill and squeeze the lemon over the top.