Sara, the best Sunday bestie a girl could ask for, and I were just discussing how crispy we’re feeling from the super sunny 80 degree weather today. Summer is still alive in north Portland. Total bliss.
The last 24 hours have included three farm fresh meals, a radical backyard party, a crosstown bike ride (13 miles from my place to Sara’s), a hike up Mt. Tabor with black dog and Red Dog, and more gratitude for the good life than we thought possible.
Cheers to a Saturday night feast:
Grilled salmon, pesto veggie gratin, salad:
Farm fresh meal #2, by Nicole and Bronwyn. Eaten in Sara’s front yard. Fresh hen egg cups, two ways:
Farm meal #3, Stuffed Rainbow Chard:
Corn, tomato, basil, olive oil, balsamic, salt, pepper:
A good weekend.
For the chard:
Saute chopped chard stems and garlic and anything else you have in salt, olive oil and dry herbs. Make orzo. Mix orzo, sauteed veggies, golden raisins and feta. Stuff leaves. Drizzle with olive oil and bake on greased sheet for 15 minutes at 400 degrees. EAT.