It’s mid-July already! Can you believe it? Its finally 100 degrees out here in SoCal and we are doing our very best to stay cool during the hottest part of the day. Around 5pm, when I start to make dinner it is still in the upper 90s so I am always trying to avoid cooking inside. Just using the stove makes the air conditioner kick on every time so to avoid astronomical electric bills I am doing 75% of my cooking on my amazing gas grill.
It’s 5am. My alarm goes off, but I have already been awake for a little while just lying in bed enjoying the silence of the early morning. No other time of day is this quiet and peaceful. I reach over and hit the off button on my phone before the ringing wakes Gavin, who has likely snuck into bed next to me sometime during the night. After rising from the warmth of the blankets, the very first thing I do is head to my new espresso machine in the kitchen.
I made this salad in the work lunchroom once and everyone kept commenting on how good the cut veggies smelled and how beautiful it was. So it would be an easy, yet impressive side dish for a potluck. The best thing is it only takes about 15 minutes to make.