the best gazpacho.

Oh hey, Sunday.

Our back patio door is open. There’s pumpkin spice steaming in my coffee cup and cinnamon bark and orange hissing in my diffuser.

It feels like fall over here today, doesn’t it? And I’m loving it.

Before I start simmering chili and baking cornbread, I thought I’d share one last summertime favorite recipe.

The best gazpacho–yummmm. It’s so easy and so healthy. And it will use up that crop of tomatoes you have hanging out on your kitchen counter.

My girlfriend Brook hooked us up last week. She knows the way to my heart. Would you look at all this homegrown goodness?

She and her little farmers gave us (pretty much) everything I needed to make this tasty cold soup. So get after it.

The Best Gazpacho

Ingredients

  • 3 tomatoes, chopped
  • 1 cucumber, peeled and chopped)
  • 1/2 red pepper, chopped
  • 1/2 red onion, chopped
  • 1 small jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup water
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil leaves, chopped

Directions

Throw tomatoes, cucumber, red pepper, red onion, jalapeno and garlic into your food processor. Pulse until it’s blended.


Add EVOO, water, lime, balsamic vinegar, salt and pepper and basil. Pulse until it’s all blended.


Chill for a little while–the longer the better. And enjoy.

I went to town on this bowl before I remembered to take a pic. Whoops. It’s just that good.

PS. We’re easing into a new fall routine over here.  A new job for mom. A new school for Johnny. A new house for all of us. So the posts may not be coming as fast and furious for a little while. Hang in here with me though, ok? XOXO.

this is 35.

A little over a month ago I packed up my old, chipped coffee mug and my lucky green Sharpie marker–and left the only job I’d ever had.

For 13 years I’d loved that place. That job. Those co-workers. But over the past year I’ve learned to listen to the Universe when she whispers–even if what she’s saying scares me. And lately–she’d been raising her voice.

So I listened. I packed it all up. And gave that place and that job–and those co-workers–all my love and all the peace signs.

It was time.

. . .

I turned 35 last month. My baby turned 4–his golden birthday. My mom turned 60. And my big boy is headed to kindergarten in three short weeks. All of that–and an upcoming change in latitude for our family–had me feeling like this was the summer to be present.

This was the summer to unplug–to soak it all in. Because time–it’s fleeting. It’s precious and it’s fleeting. And for whatever reason– I could really feel it flying by. I wanted to live it–really live it–before summer cooled to fall.

I turned off all the notifications on my iPhone–and unplugged my computer. I turned off all the bad news on TV and hid the iPad. We got out there. I was present with my self–and my people. And we lived it up.

The adventures were good–and the memories were made (more on that later this month). And for all the active yin packed into our summer days, we packed an equal amount of lazy yang into our summer nights.

It was an awesome summer–and I’m grateful.

. . .

It’s August now–and if I inhale deep enough I can smell fall. My heart and soul feel happy–and re-energized. So does my brain–unplugging for a bit will do that for you.

It’s time to figure out what’s next for me–for all my Markers (even the green Sharpie). Remembering to slow down as much as we speed up. Staying present–really present. More writing. A new place–a new job. A new school for Johnny. Some more unplugging, for sure–because it felt so good. So many adventures await–for all of us.

This is 35. And it’s a good place to be.

us. on the morning of my 35th. photo credit: Pops.