Today was 75 degrees in Seattle and it seemed the whole city was out and about drinking iced coffee in tank tops and perhaps not working all that hard. When we have a hit of sunshine like this in April (or, really, any time of the year), we're all really good at making excuses to leave the office early -- or, simply, to "work from home." I just got back from LA last night, unpacked in a whirlwind this morning, and took Oliver to meet up with three friends from our parents group at the zoo. The only other time I'd been to the Seattle zoo was once with Sam a few years ago when we arrived thirty minutes before closing and ended up doing a whirlwind tour -- sprinting from the giraffes to the massive brown bear to the meerkat. The visit today was much different: we strolled slowly trying to avoid the spring break crowds and beating sun. I managed to only get one of Oliver's cheeks sunburned, and he even got in a decent nap. A success of an afternoon, I'd say. Coming home I realized we didn't have much in the fridge for lunch -- but thankfully there was a respectable stash of Le Croix (Le Croix season is back!) and a small bowl of this whole grain salad I made right before I left town. It's the kind of salad that's meant for this time of year: it pulls off colorful and fresh despite the fact that much of the true spring and summer produce isn't yet available. And for that reason, I make a few versions of it in early spring, often doubling the recipe so there's always the possibility of having a small bowl at 1 p.m. while the baby naps in the car seat, one cheek sunburned, windows and back door open -- a warm breeze creeping into the kitchen.
When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.
Do you ever have those spells where you just feel really alive? Where you're ravishing good music and everything tastes better and you're curious and engaged and people who cut you off in traffic just don't seem to matter all that much? When you battle wanderlust as you sit paying mundane bills or replying to even more mundane emails? Glimpses of hiking around Big Sur, wandering aimlessly around Nashville, or paddling through Vietnam pop up when you least expect them to? Travel and travel companions and the grand itch of spring when change and possibility seem to linger in the air: that's where we find ourselves today.
I'm always the weather skeptic: when friends and coworkers are going on and on about a looming storm, it's always me that assures them the weather channel is sensational, and people have nothing else to talk about. Just grab your raincoat and call it a day. But this week we had some legitimately major weather in the Bay Area. When I saw businesses putting out sandbags and the commute slowing to a crawl, I gave in and held my tongue. Now generally people turn to comfort foods like soups, stews, or cheesy casseroles when the weather forces you indoors, but lately I've been craving simple salads--a little color amongst the gray, gloomy days. There's this wonderful Mediterranean restaurant back in Marin called Insalata's and they serve the best fattoush I've ever had. After trying it a few times, I set out to duplicate it, and have come pretty darn close with the recipe I'll share with you here in a minute. The nice thing about fattoush is, regardless of the season, you can find most of the ingredients in your local market. And I love that, with the addition of baked pita chips and garbanzo beans, it's a nice meal in and of itself. Oh, and most importantly: the fresh, citrusy dressing brightens up even the gloomiest of days.