one big holiday

Many a days I have My Morning Jacket on repeat. Today it's the "It Still Moves" album. There is something so soothing and classic feeling about it. Perfect music to get you through a long day at work.

Listen: One Big Holiday by My Morning Jacket

munich: part one

Back from my vacation! 

First stop: Munich, Germany

In Munich we did all of the typical things. The misty grey skies force you into the German way of life, and there isn't much avoiding it. We sat for hours in the beer garden at the Hoffbrauhaus, drank steins full of Hefewiezen, and ate our stomachs full. Unfortunately, we didn't find Oktoberfest to be as much fun as we had hoped. Luckily the nightlife, restaurants, and cafes of Munich made up for it. 

I fell in love with the city itself. I could have sat for hours sipping on coffee, munching on a plate full of cheese, while reading my book and staring out at the calm scenery. Everyone was warm, and the streets felt clean and modern (as modern as a European city gets). It is a place in which nobody locks up their bikes or has to go through a turn style to get on the subway. What a blast of refreshment it was that there exists such a large population of simply honest and good people.  

I can't wait to go back someday.

mamma's last of summer salad

There are three reasons why I like to cook: my mother, my father, and my love of eating. My parents are two of the best chefs I know. Eating well is never a problem whether you're at their house or even just within their presence. 

Last time I was home my mom put this salad together for lunch. It's healthy ingredients - beats, shrimp, artichokes, olives, heart of palm, and arugula - are brightened by a lemony mint vinaigrette  I told you, the woman knows what she's doing.

Ingredients (serves 3):

6oz shrimp - peeled, deveined, and cooked

1 cup pitted kalamata olives

3/4 cup pickled beets

3/4 cup pickled artichokes

1.5 cup arugula

3 heart of palm stalks

salt & pepper

Dressing:

1/2 cup chopped mint

1 cup olive oil

juice from 1/2 lemon

Directions:

1. Blend together dressing ingredients.

2. Lay out a bed of arugula on each plate. Place other ingredients on top one by one, circling around the plate.

3. Drizzle with dressing, salt and pepper.