This is the time of year when I don’t know who is more excited for the Lazy Days of Summer; my kid or me! What I do know is that by now, I’m a little burned out from the daily drive to and from school and I’m ready to change up the routines.
Does anyone else feel this way, too?
Between the end of the year ceremonies and the parties that mark the successful conclusion of the school year, I am ready for afternoons at the beach with a good book and time with my wonderful family and friends. Early every morning you can find me in my little jewel box garden, trimming away fading leaves on tomato plants, pulling weeds and otherwise talking to my amazing Fig Tree. It is my moment of solitude in the garden and my heart’s way of connecting to the day. I am always so appreciative of this time.
My go to color of choice in my garden is ORANGE!
Many years ago, I had a wonderful friend by the name of George. He was an old Greek man who owned a diner in Vermont. He loved to tell his life stories and recant the many tales of his youth. The thing that always made an impression on me was the way he spoke about color.
I loved the way it brought the World to life around him.
So, for me, the colors of Green, Orange, and Purple mean this, as inspired by my friend:
The Green of the Trees and the vegetation of Our Beautiful Earth,
The Sun setting vibrant Orange on a perfect evening,
and The Passion of Purple, the reason for Life!!!
Summertime Cobb Salad
1 head Romaine lettuce, washed, dried and cut into pieces
1 large cucumber, peeled and diced
1 carrot, peeled and sliced
4 hard boiled eggs, peeled and cut in half
1 large ripe avocado, peeled and diced
2 heirloom tomatoes, washed and sliced
1 large chicken breast, marinated and grilled (see marinade below)
1/2 cup crumbled blue cheese
4 pieces, crispy, crumbled, cooked bacon, optional
Marinade for Chicken:
Juice of half of a lemon
1/4 cup white wine
1/4 cup good quality olive oil
2 Tbls chopped Italian parsley
2 cloves garlic, minced
chopped fresh rosemary, to taste
chopped fresh oregano, to taste
sea salt and freshly ground black pepper
Place all ingredients for marinade in a ziplock, including the chicken breast, seal and let marinate in the refrigerator for a couple of hours. Once the chicken has marinated, preheat the grill. Grill the chicken breast until cooked all the way through. Depending on the size and thickness this can take 10-15 minutes. Remove from the grill and let cool to room temperature on a plate. Once cool enough to handle, pull the chicken breast apart into larger bite size pieces. Drizzle with a little lemon vinaigrette. Recipe follows:
Lemon Vinaigrette for Cobb Salad:
Juice of 1 lemon
1/4 cup Extra Virgin Olive Oil
2 Tblsp unfiltered Apple Cider Vinegar
1 clove fresh garlic, minced or pressed
1/4 cup fresh Italian parsley, chopped fine
sea salt and freshly ground black pepper to taste
Whisk all ingredients together.
Method for assembly:
On a large platter, lay out the lettuce. In rows, place the remaining ingredients over the lettuce, except for the blue cheese, which will be sprinkled over the entire salad. Drizzle with lemon vinaigrette and season with sea salt and freshly ground black pepper.
I like to use Organic ingredients whenever possible.
Whenever I can, I like to surround myself with people who make me smile, laugh and love me unconditionally. There are so many inspiring souls in my World and so many who truly love from the purest places in their hearts. Let this remind us to lift each other up, regardless of opinions. Judgment serves no one well and only brings ugliness upon the one who delivers it.
Be inspired and be all that YOU ARE!
No one will ever be quite like YOU! And YOU ARE LOVED!
My summer goals are to work hard, play a lot and LAUGH regularly with those I Love!
Oh, and to dance well into the Summer Nights!
What are yours?
La Zingara is an Italian Gypsy Woman, one whose Spirit yearns for a connectedness to the World around Her! That’s Me!!!