Ice-y. Chill-y. Earl-y.
Chicago is kicking off this Christmas week with a gorgeous sunrise. That makes me happ-y.
Ready, Set, Summer!
As far as I’m concerned, the official summer kick-off is Memorial Day and I couldn’t be happier to be diving head-first into that season. After six and a half hour car ride back from a wedding in Detroit (accidents, thunderstorms, traffic, yuck), my man friend and I headed to a Memorial Day cookout hosted by one of his buddies from school. We ate sliders, fresh strawberry-walnut salad, drank Corona and celebrated a birthday with ice cream cake. We watched the sun go down from the rooftop deck and brought up a TV to watch the Blackhawks game. All I ask is that the rest of my summer goes like that–time with friends, grilling out, ice cold drinks and spectacular views.
Here’s the recipe to my absolute favorite summer salad. It’s nothing fancy, seriously–it took seconds to prepare and is an oh-so-perfect balance of sweet and tart.
Strawberry-Walnut Salad
1 bunch of Bibb or Romaine lettuce
1 container of Strawberries
Feta Cheese (we used to low-fat kind and it was fine)
red onion
Walnuts
dried cranberries or pomegranate seed (optional)
Poppyseed dressing
Cut up the strawberries, lettuce and slice half the onion into thin strips and toss with the crumbled up feta and walnuts. Right before serving, add the poppyseed dressing and you’re golden. See? I told you it was simple.
Happy Summer, all!
High Five of the Day: The Chicago Blackhawks! Up 2 in the series!