The truth is, we forgot her birthday. Oh my. And I’d been thinking about it for a while, too. Flits of ideas for our birthday girl would sweep past in the jumble of busy spring and summer and I’d snatch at them, trying to pin them down: A hike to a special place. Maybe a swim in the river. A birthday “cake” of whipped cream topped with blueberries. And a birthday hat.
Ohh! A birthday hat! The idea of it fluttered to life. I’d make it from calico fabric and top it with a pom pom. Maybe I’d even embroider her initials on the front and put ruffles around the bottom edge! Endless possibilities! (Can you tell I never got to plan a birthday for a girl?)
Then, we forgot.
Good thing we’ve had lots of practice celebrating birthdays, anniversaries, and holidays on dates other than the real ones. (Good thing I could still make the hat!)
She loved her hat. Well, maybe she loved the treats I kept giving her to keep her still for two seconds to wear her hat. Or maybe she loved watching the horses munching the grass across the fence while she ate her treats and held still for two seconds to wear her hat. I’ll never know.
But I do know that we sure love this girl! We’re so lucky to have her. Happy first Birthday, Maggie Mae!
Moments Lately
Reading Lately
Eleanor Oliphant Is Completely Fine - I was laughing at the beginning, and tearing up by the end. What a deep, beautiful, story. The way the author let you in, little by little, into Eleanor's experience, was like watching an artist sketch. So well done!
Eating Lately
Because August is peak season for green beans and tomatoes, you must know about this salad. A client of mine served this while I was at her home for a site visit last summer. I would have never thought to make this pairing of green beans and tomatoes, but the combination is perfect, especially when sauced in this garlicky vinaigrette. It's even better when spooned over a slice of toasted sourdough, bruschetta style, topped with shaves of parmesan.
Green Bean & Tomato Salad
1 lb. fresh green beans
6 ripe tomatoes
4 tablespoons coarsely chopped basil
Vinaigrette:
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon minced garlic
4 tablespoons olive oil
Trim ends of beans and leave them whole. Drop beans into a saucepan of boiling, salted water. Cook until crisp-tender, about 3-5 minutes. Do not overcook. Drain beans and plunge them into a bowl of ice water. Drain. Core each tomato and slice into wedges.
In a medium salad bowl, whisk together vinaigrette ingredients, plus salt and pepper to taste. Add beans and tomatoes and toss well. Sprinkle basil over top. Serves 4.
Favorites Lately
For light in the dark (yay, no need to take up an outlet!)
For placing at the bathroom sink (not plastic, not glass, not gonna stop choosing these)
For the bug bites (the bug spray is my favorite, too)
For early fall (woohoo, the cobblers are working away on a pair for me!)
For summer evenings (and inspiration, and dreaming)