Last night, my friend Sarah arrived from North Carolina to visit for the weekend. Today, we’re pampering: pedicures, massages, brunch, shopping. Tomorrow, we’re dashing.
We’ll arrive at the Midwest Warrior Dash tomorrow for a 3.26 mile course of 12 obstacles, including a fire pit, rope wall, plank walk, tire field, and river run. And by god, we will do it in tutus and viking helmets. I have no delusions of doing well, I just want to finish. And, if possible, I’d like to finish alive.
And yes, there will be photos. Mike and a couple friends are coming to cheer us on and they better get a few good mud-covered tutu shots.
This week has seen a kid home sick from camp on only her third day and a new schedule to get used to that gets us eating dinner later than I’d normally like. Usually, I start dinner while Mike got both kids from their dayhome but with Charlotte getting off the camp bus across town at the same time Sawyer needs to be picked up. So rather than be have the extra time at home to prepare dinner, I have to go pick up Charlotte. This means I’ve been looking for quicker ways to get good food on the table fast and easy.
When I saw this beautiful rainbow chard, I knew I had to have it. But three days later, I knew I was seconds away from The Wilt and still hadn’t cooked it. So I made this:
There’s no real recipe: all you do is massage high quality olive oil into the chard leaves (I used my hands), sprinkle lightly with sea salt on both , and then grill for one minute each side. The edges come out crispy and the leaves are cooked perfectly. We cooked it with the stems on as they’re easier to handle but you can cut and remove prior to grilling and cook separately and a bit longer if needed.
What are your quick and easy summer treats?