So I’m back from squeezing the best friend’s baby, and all I have to say is holy cow babies.
As in holy cow babies are so cute.
Holy cow babies eat ALL the time.
Holy cow babies look like little people versions of glow bugs.
And holy cow babies are a BUTTLOAD (with capital everything) of work.
I had no idea. I mean, and I’m the kind person that even thought I had some idea, but I totally did not. I was so very wrong. I am so very tired. Just, holy cow babies.
(I kinda loved it. Shhhhhhhhhh.)
Anyway, hope you guys all enjoyed Joel’s little toast-post while I was out exploring the Great Midwest. I was totally sold at ovo-avocado (#ovocado, amiright?), but the bacon and sprouts thing didn’t hurt a bit. Kind of a wonder combo, if you ask me. Love that guy.
We’re taking off yet again for the first of three weddings we’re celebrating with dear friends this month, but before I go, how about another little salad to help you hang on to these last few days of summer? It’s a cinch, I swear. And because it’s bulked up with tasty orzo, it feeds a crowd (hello, back-to-school potlucks!) or stands alone as a veggie-friendly meal. Nice.
(Side note: it’s Disney week — aka Christmas come early — on Wheel of Fortune this week, and I am killing it. I just won my second Disney World vacation in two days. Ummm, if you count yelling from the sofa as winning, duh. WHY AM I NOT ON THIS SHOW?)
Watermelon, Orzo and Feta Salad
By Emily Stoffel (loosely adapted from the luverly Nigella)
Cook time: 25 mins | Serves 8 as a side
- 3 limes
- olive oil, about equal to lime juice
- sea salt
- freshly ground black pepper
- 1/2 lb (8 oz) dry orzo pasta
- 1/2 red onion, thinly sliced into half-moons
- 1 small (personal size is nice!) watermelon, cut into about 1/2″ chunks
- 8 oz feta, crumbled or cut into small triangles
- 1/2 can black olives, drained and halved
- small bunch flat-leaf parsley, stems removed and lightly chopped
In a large serving bowl, whisk together lime juice, olive oil and salt and pepper. Add red onions and combine. Allow onions to marinate in dressing for about 15 minutes.
Meanwhile, boil orzo in plenty of boiling, salted water until just al dente. Drain. Rinse lightly with cool water.
Add orzo, watermelon, feta, olives and parsley to onion-dressing mixture and toss to combine. Adjust salt and pepper to taste. Serve chilled or at room temperature.