Adventure

Thailand

Jon and I took our slightly belated Honeymoon in Thailand over the New Year. Looking back on the photos, I can’t help but love the vibrant color and details that can sometimes feel lacking in the winter months. When things get hectic, I’ll remind myself to revisit these memories.


And when it rains on your parade, look up rather than down. Without the rain, there would be no rainbow. - Gilbert K. Chesterton

It has been extra rainy these days in the Bay – more so that it has been since moving here two years ago. Sometimes a rainy day like today is a great excuse to indulge in some more relaxing activities. What are your favorite rainy day to-dos in San Francisco?

Some favorites include:

 

Sorry things have been a little quiet around here. A couple weeks ago, Jonny and I were married in Pittsburgh, PA in what was an amazing ceremony and celebration.

We are taking some time to regroup from wedding checklists, and will be back with many more discoveries in a few weeks. Stay tuned!

Photo by Jillian McGrath

I have found myself to be very busy these days. From planning a wedding, working, traveling and taking on extra projects – so cooking has taken a back seat.

This is a great salad to make for the work week or on the go. It can be eaten over the course of a week, so it’s a life saver when cooking every night isn’t an option.

LENTIL SALAD

INGREDIENTS

  • 1 cup Trader Joe’s Steamed Lentils
  • 1/4 cup thinly sliced scallions
  • 1/2 cup cherry tomatoes
  • 1/2 Cup feta cheese
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped cilantro
  • Salt
  • Fresh-ground black pepper

PREPARATION

1. Sort and rinse the lentils. Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Or, if using trader Joe’s pre-cooked, just follow the instructions.

2. Toss the lentils with the red wine vinegar, salt, and fresh-ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed.

3. Add the extra-virgin olive oil, feta, scallions, tomatoes, and cilantro. Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.