If the first few days of 2015 are any indication of how the year will progress the next 12 months are so far looking glittery and warm — filled with equal quantities of vegetables and ice cream, underscored by full on work and much needed play, but a bit hangry and punctuated by laughable (as in I’d laugh if I weren’t so hangry) service.
On New Years Eve, roughly a half hour before midnight, we landed the best last minute fireworks viewing spot we’ve had in years. Nothing in front of us other than a leaning-height fence and the harbour, with a display that rendered me a grinning fool. * glittery, tick *
New Years Day started with some shooting for the mid-point of an extra “sure I can do that…” project * work and vegetables on point *, continued with a jaunt into the city to get RJ a new phone * more glittery *, and ended up with our stomachs grumbling in the restaurant located closest to the spot where we parked * hello hangry *.
We were seated quickly in the Bondi outpost of a Sydney institution, then ignored while tables around us were waterered and ricotta pancaked. Once we finally ordered the cold hot chips arrived quickly, and were returned just as swiftly, and a forgotten part of the order never did make it to us. But the best part of the experience was when we were kindly reminded by the server that the 10% public holiday surcharge goes to the restaurant and not her… (even though Sydney servers are usually paid over $25/hr, and the surcharge goes to their extra public holiday loading rates) * service fail *.
We shook it off with a laugh and took the would-be tip money next door for gelato * we all scream for ice cream * then we relished every last drop while walking along the beach and watching the waves. * glittery, warm, play to wrap up the day *
The second and third and fourth were hot (and hot and hotter) bright days interspersed with working and beaching and playing and making our way through the roughly 16 pounds of watermelon (not even joking) taking up an entire shelf in the fridge.
And so it’s only fitting we dance into the fifth day with vegetables — bright, rainbow coloured vegetables with an unexpected sweet and spicy dressing — and maybe a scoop of ice cream.
As a side note there is a trend currently shooting across Instagram (and probably other social media) under the hashtag #onelittleword. The theory is that instead of making resolutions you have no intention of keeping you choose a word that will inspire how you live the year.
Not sure I’ll be able to pick one word — but after these past few days glittery is looking like a contender. We could all use a bit of glitter in our lives don’t you think?
Summer Salad #2 — Peppers, Peaches, Cucumber & Fennel, with Passionfruit, Chilli & Lime Dressing
I’ve developed an affinity for salads with fruit in them. Not the 80’s strawberry and spinach atrocity mind you, but just a touch of sweetness amongst the spice and crunch of seasonal veggies. This one is finished off with the most unexpected passionfruit dressing too. Eat the rainbow.
Serves 1 or one dozen, adjust quantities appropriately (in case you’re wondering, Summer Salad #1 is here)
- half a yellow capsicum (bell pepper)
- half a peach
- half a cucumber
- half a small fennel bulb, fronds reserved
- one small heirloom tomato
- a handful of radishes
- lettuce and baby greens
- 1 passionfruit
- juice from half a lime
- 1 small chilli
Slice, chop and pit salad ingredients as necessary. Throw everything into a bowl with a couple handfuls of washed mixed greens. Top with fennel fronds.
Combine passionfruit pulp with lime juice and sliced chilli. Spoon over salad just before serving.
vegan // vegetarian // gluten-free // dairy-free // soy-free // probably paleo // nut-free // almost recipe