Evening friends. Quick post tonight as I want to save a few things for a bonus post I’ll be putting up later in the weekend. A little sunt’n sunt’n about a certain blog turning one. We might even light a candle, but let’s not get ahead of things.
This week has been, in a word, flaughghg. I’ve been operating in a bit of a fog, attempting to nurse myself back to health with a winning mixture of green juice, Emergen-C and DayQuil, but only after a trip to the doc and a five-day stint of antibiotics am I finally starting to feel better. Summertime bronchitis. Who knew.
The great news is that we’ve got so much fun shig on the calendar this coming month that there is, quite simply, no time for coughing, wheezing or one-eyed nose blowing. (Do you close an eye when you blow? Is that just me?) Next week brings a trip to the great Midwest to meet the BFF’s new baby boy, then it’s THREE back-to-back weddings for three sets of dear, dear friends — and lastly, almost a full week of hosting this crazy girl (and her slightly less crazy beau) in our teeny-tiny one-bedroom abode. Just add Bagel Bites and the battle cries of Counter Strike and it’s College 2.0.
But first, we celebrated the last long weekend of summer with an impromptu BBQ. Ok, yeah, maybe it was more like the unofficial christening of our new outdoor dining furniture, but whatevs. People came. We grilled bison burgers from these cool kids, filled a cooler to the brim with hip beer and talked teak.
I contributed the verdant snap pea salad you see below. (Dijon vinaigrette, salty parm and crisp bacon. Duh.)
There was a soft cheese torte, and I got to use my very grown-up little soft cheese spreader thingamajig. A couple of friends even brought their pretty baby girl. We played wa-shoos.
It was a lovely way to bid adieu to one of the loveliest summers we’ve seen. Or maybe it was an invitation for summer to stick around for a few more weeks. (I guess there’s not a groundhog equivalent for that one…)
Either way, a stellar way to kick off the welcomed long weekend.
Hope yours is the best!
Snap Pea, Parmesan & Bacon Salad with Dijon Dressing
By Emily Stoffel
Cook time: 15 mins | Serves: 8-10 as a side
Note: We made this salad to serve a small crowd. You can easily halve the portions here to suit a smaller gathering or family.
- 2 lbs sugar snap peas
- Juice and zest of 4 lemons
- good extra virgin olive oil (about equivalent to the amount of lemon juice)
- 1 (heaping) T Dijon mustard
- 1/2 cup finely grated parmesan, or more to taste
- 6 thick slices (about 1/2 lb) good bacon, such as Niman Ranch, cooked crisp and crumbled
Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.
When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.
In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.
Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.