it’s been a month since I have written..
life has a way of tying up my writing time.
the truth is …
my heart feels encrusted by the saltiness of many disappointments and utter loneliness…
and it has stopped my fingers from typing its way to cracking its hard shell.
for every word that I write… click click of my keyboard…
is the sound of the pounding hammer
breaking its way to
the sweetness that lays …
in the release of my feelings, with every word.
I have been punishing myself…wallowing in the hurt of it all
these past few months..
incredulous at the unfairness of everything…it seems.
And really…I felt it was just not right of me…all this negativity…to lay on you
those who read this small blog.
who really wants to hear my sad story again?
so I have kept it locked away…
But as I walked today by the boardwalk…
I realized i have lost myself…
and I just need to move forward…
one step at a time.
the savory & the sweet of it
is there for me to make the best of ..
whatever that means?
just have to start …
This all being said, now that Summer is here, I have dedicated myself to focusing on things that I have left by the wayside since my life has combusted from within – and now I plan on going after the dreams that I have on my newly written up SUMMER BUCKET LIST. #3 is making this blog what I want it to be – & it is one of those bucket list items I tend to cross off sooner that later !
So there will be many changes in the coming weeks, and I hope you all will help me in the process, by commenting on what you love ( and what you hate). I know you guys are out there and it really inspires me to keep going when I hear and read your comments and thoughts. TIA
To start things off – here is one of my all time favorite Summer salad that is the perfect blend of Savory & Sweet. It is one that I have been making since Tastebuds, and is in my latest cookbook. Lately I have become obsessed with it again, and it is my go to breakfast/lunch after my daily walks.
Watermelon Feta Salad w/ Lemon Vinaigrette
½ seedless watermelon, sliced into bite-size chunks
1 cup feta cheese, crumbles
For the Lemon Vinaigrette:
¼ cup fresh lemon juice
2 Tbsp. olive oil
1 ½ packets Splenda or 1 Tbsp. sugar
Pinch of kosher salt
Fresh mint for garnish
It is best to plate each salad individually rather than mixing it all in a large bowl; the feta tends to melt when you add liquid.
On each plate, place a generous amount of the bite-size watermelon. Sprinkle chunks of the feta cheese on top as you desire. In a separate bowl whisk together the lemon juice, olive oil, and Splenda. Drizzle lightly over the watermelon and feta; top it off with a sprinkle of kosher salt. Garnish with fresh mint and serve.
Recipe from “The At Home Gourmet” by Sarah M. Lasry