Category — Quick Fixes

When I’m working, I think, studying isn’t that bad – you set your own schedule, you can wear whatever you want, it’s your only responsibility. But now that I’m studying again… oh lordy, I would do anything to be working instead. Alas, it’s almost over. I made Andrew promise that we will not move anywhere that requires taking another bar exam, and Andrew made me promise that I won’t do anymore cooking until after this bar exam. Apparently, I’m a bit of a slob.

This salad is inspired by the all vegetable restaurant Le Verdure in Eataly. We were skeptical about trying the place (we had our hopes set on the pasta restaurant but were not willing to do the 1 ½ hour wait) but were pleasantly surprised. We had their incredibly tasty pepper salad and lentil soup

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I have a newly-discovered cooking secret to share. You ready? If you use fresh, in-season ingredients, your food tastes like you’re a really good cook. Shocking, right? As dumb as it sounds, this notion never occurred to me. In fact, I hardly noticed what vegetables/fruits were in season. If I ever happened to be cooking, I was more concerned with finding something I could make then using seasonal ingredients.

Well, let me just tell you, grapefruits are in season and ah.maze.ing. No bitterness; no sugar needed. Just all sweet, gushy, fall of the skin deliciousness. So go buy some right now, in addition to your other favor citrus, and impress everyone with this citrus salad.

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Since I’m still coming down from my sugar high of midday sweets and late night treats of the holiday season, I’m a week late for posting about New Years, I know. I’ve had the hardest time adjusting. No more reasons for cookies in the middle of day (cookies at 4PM? Don’t mind if I do)… No more excuses to not work out (it’s too busy around the holidays)… No more christmas trees (do I need to get rid of mine yet? It just smells so good). Ah, back to reality.

For New Years, we rounded out the year with a weekend at our wonderful friend’s lake house by Copake Lake. Tucked 2 hours away from the City, it was the perfect place to relax and celebrate. We played games, watched movies and, of course, ate tons of food. Andrew and I took charge of dinner one of the nights, and while Andrew prepared his famous California Burritos (recipe here), I made Callen’s Crostinis as an appetizer.

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