We had a bit of a heat wave this week, but I still made it to the beach not once, not twice, but three times. Just a few hours each, but enough to do my soul a great deal of good. BTDubs, jcrew bikinis are my favorite – I usually buy new ones at the end of the season for next year.
I’m so incredibly happy that spring is in full swing here. We have just started thinking about our little patch of open air and hopefully we can transform this rather sad “before” into a pleasant place to sit this summer. We are total gardening novices, but we are so proud of our little planter. We toasted it in our festival chairs.
Way, way down at the end of the alley you can see a small black canister. That’s the smoker that belongs to our neighbor, George. George and I went to the same high school, but never met until we moved here. He’s hoping to add a gas grill to his end of the building, and I’m hoping he’ll agree to water our plants while we are on vacation.
There’s not a lot to love about this little alley, but I do like the moss, and the washed brick and the fact that it’s hidden from the world. I would love to hear your suggestions on what to do with the space.
I’m also completely ready for dress season and online, at least, topshop seems to have some nice options.
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 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
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
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.