(this) weekend update

The theme of the weekend was definitely “outside”.  I came home on Friday (my first real Friday home since we moved in) and dug right into building the first of two Adirondacks (Cost Plus, $99, easy-to-build).  I’ve been waiting so long for these, I didn’t know what to do with myself when it was done.  I honestly just stood there and stared.  I still do when I catch a glimpse of it through the back door.  That I don’t have to cross my fingers on approach to the coffee shop in hopes one is a) available, and b) in the sun, feels nothing short of a miracle.

Okay, I’m dramatic.  I just love it.  So much.  If you would like to hang out with me this summer, you’ll find me here:

Loki guards the Adirondack, and my beer.  He knows what's up.

Loki guards the Adirondack, and my beer. He knows what’s up.

Other weekend highlights include a low-key BBQ hosted just down the street by the bestie, a 24 marathon (can’t be outside that much), a ton of work around the house (think: frames on walls and another five cardboard boxes out of sight), introducing Jordan to the great outdoors – see below – and one of my favorite salads of summer… Salad Nicoise.  Keep reading for the classic Williams Sonoma recipe.

Jordan the explorer - just before the lawn mower scared her from the yard forever.

Jordan the explorer – just before the lawn mower scared her from the yard forever.

I don't do fancy food photos (yet?) - I swear it was delicious.  The key… you guessed! Buy organic and local.

Salad Nicoise a la Kelsey.  Can you think of a more delicious and healthy way to cover so many food groups?

Williams Sonoma Salad Nicoise courtesy of the Williams Sonoma Salad a Day Cookbook

4 eggs

1lb green beans (ends trimmed)

1lb new potatoes (that’s fancy for small)

4 tomatoes

1 head butter lettuce

1 can tuna packed in olive oil (get the good stuff!)

12 anchovy fillets (I omit this one – surprised?)

1/3 cup nicoise olives

1/2 cup EVOO (I do this to taste)

2 tablespoons red wine vinegar (this too)

salt & pepper

Hard boil the eggs and set aside

Cook the green beans in boiling water for about 4 minutes (run under cold water when done), pull them from the water so that you can add the new potatoes to the boiling water and use it to cook them for 5-10 minutes.  Drain the potatoes.  Cut the tomatoes, slice the eggs, open the can of tuna, and arrange in a pretty pile of delicious grub.


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