It’s been beautiful in Seattle the past week or so. I know there’s been a heat wave in the rest of the US but we haven’t had temperatures over 80 degrees here. It’s a bit warm way too hot for Nick, but I love it.
80+ degree weather (and no central AC!) means I am spending less time in the kitchen and more time outside. (In Seattle, we tend to overdose on sun when it’s —so rarely— available!)
Avocado egg salad. AKA not yo mama’s egg salad. While I’m a big fan of mayonnaise, it’s not a condiment we typically keep in our house. You might find that strange, or inspiring, or whatever, but there you have it.
It took me a while to decide what to name this tahini recipe.
I wanted to come up with something cool and catchy to get your interest right at the get-go. But then I realized something. We probably only ever need one tahini recipe up our collective sleeves at any given time, especially if it yields The Perfect Tahini. And this one is just that; perfect the way it is. No muss, no fuss.
I had a lot on my plate in September. It went by in the blink of an eye. Nick and I were out of town on vacation twice during the month (posts on both trips coming soon!), I took on extra freelance work for my company and I got sick, twice. -_-
Summer melon salad. This “recipe,” if you can call it that, just goes to show that 1. simpler is better, always, and 2. food tastes best when it’s in season.
