Well, summer’s over, but we had one last hurrah in Virginia and it was phenomenal. Every year, Kramer’s dad and his girlfriend rent a house on the beach somewhere, and the whole family comes out to relax, sunbathe, eat, and do whatever else. I look forward to it every year, and this year was really something else. They went all out on the house, which was not only right on the beach, but had both an indoor and an outdoor pool. It was honestly insane. I felt like a dog with two toys. Which one do I pick? Kramer and I invited our friends Jeena and Taren to come along, since the house was huge, and we all drove down together, which was fun in and of itself. Who doesn’t love a good road trip, filled with snacks and music and rejuvenating car naps? It was great. I even got a slight tan, which is sort of amazing if you know me and my pasty white body. All in all, the vacation was exactly what we needed to end the summer. I’ve got more photos, obviously, but I’m sharing the first batch that I’ve gone through thus far. Yeah, we had a pretty good time.
This salad was something I made a few months ago, but put on the back burner in favor of things like pies and cupcakes and whatnot. I don’t think fava beans are in season anymore, but no matter – you can easily sub chickpeas or black beans or any other legume that you’re fond of, and it’ll probably cut some steps out of the recipe, too, since favas have to be blanched and peeled. Either way, I was inspired by this salad from Bon Appetit, but used what I had readily available and made the dressing a bit sweeter, to my liking. I also added the beet greens from the beets, which I usually throw away, but I wanted to add something extra to this salad, preferably green, and wouldn’t you know it, beet greens are super good for you and tasty, too! So I quickly blanched those and added them to the mix. I was surprised at how well received this bowl o’ beets was by the people I served it to. I was even asked for the recipe, if you can believe it! See, people do love vegetables.