I get the impression that some of you are hungry. It’s been awhile since we did our normal song and dance over here, what the the recipes and all. How dare you demand recipes from a food blog. rude.
This last week, Columbus Ohio. This. Last. Week. Dreams are made of this weather. Windows open, humidity low, sun shining, glorious kind of dreams. And it’s a reminder – the change is coming.
I told Brian last night that I am fascinated with the fickleness of people. We are constantly pushing for the seasons to change. I feel like I am physically yanking fall into existence. We do it for spring and summer, and for those of us who enjoy a mountain weekend, we do it for winter too.
Do you chase the seasons away, wishing they’d never leave, or do you will them to pass? I seriously jedi mind tricked fall into getting here. I thought about it, and thought about it, and then I thought about it some more.
Then I got all sorts of philosophical and wondered if human nature came because of seasons. If we got so used to the concept of change that it made us uncomfortable for things to stay the same.
Then I drank wine, because my brain was working way too hard.
- heirloom tomatoes - 2 cups, quartered
- red onion - 1/2 cup, chopped
- boiled eggs - 2, quartered
- capers - 1/2 cup
- kalamata olives - 1/4 cup
- olive oil - 1/3 cup
- anchovy - 2 filets
- garlic - 3 cloves, smashed
- parsley - 1/4 cup, chopped
- champagne vinegar - 1/2 cup
- salt and pepper - 1/2 teaspoon each