Playa y sol (*transl: beach & sun) are now out of season
Excuses to eat ice cream just dwindled in reason
As the heat’s no longer an acceptable justification
Can’t claim it’s necessary for the purpose of hydration
Each week from now on, will grow a bit more cool
Oh, we’ll long for the days spent lounging at the pool
Understand, though, that we shan’t cry for summer
The season among us is far from a bummer
Sweaters, pumpkins and apple-picking come with the fall
U might even be excited for Sunday football
Me? I cannot wait for Halloween’s tricks and treats
Moreover, I’m anticipating Thanksgiving day eats
Eager for all this season will bring
Ready for fall; I hear it’s the new spring 🙂
If an acrostic rhyming poem dedicated to the change of seasons isn’t proof that unemployment has left me with too much time on my hands, I don’t know what is. But gracias for putting up with my recent poetic musings.
So, if you didn’t get the gist of that terribly cheesy poem, yesterday marked the last day of summer. It was a beautiful 70 degree day in NYC, so, feeling some seasonal nostalgia, I tried to keep my eats summery and fresh.
Onto breakfast, I digress.
I know, I know. I’m a breakfast-repeater. But ever since concocting my Sarah’s Own Fig Newton yogurt, the looming desire to re-create it has been taunting me. Suppressing food fantasies has never been my strength, so I gave in. Here you have my greek yogurt, cinnamon, honey, graham and fresh fig blend in all its secondhand glory.
In an attempt to be artsy (you will learn, I’m not), I captured the red of the apple and the figs. Summery, right?
Or, eerily reminiscent of Pleasantville?
Here’s the full color shot because—while figs certainly are beautiful—it’s the golden-y grahams that make the bowl.
For lunch, I made one of my favorite summery chicken salads.
In the mix: 3 oz. cooked chicken, cubed; 2 big dollops of greek yogurt; celery; handful of grapes; slivered almonds; honey (enough to write your first initial); generous sprinkling of lemon pepper seasoning; salt.
The grapes and almonds do wonders for this chicken salad, and the contrast of the salty lemon-pepper seasoning and sweet honey make magic happen.
Piled high between a rye sandwich thin. A little too high for neat eating. To the rescue, FSTG chips!
Oooh my god. I thought I’d experienced a climactic level of chip-induced ecstasy when I discovered FSTG multigrains. But those geniuses over in FSTG land have outdone their original with The Works. These are perfectly salty and generously seeded—basically an intensified, polished version of the multigrains. If you seek happiness and life fulfillment, buy these chips.
Last night’s dinner was as summery a salad as can be. I benched my current obsession with grilled and roasted veggies in salads—figuring roasted veggies will be plentiful throughout fall—and let the goods flourish in their freshest state.
In the mix: romaine, hard-boiled egg white, celery, shrooms, cherry tomatoes, sweet onion, green pepper, corn, oil-cured olives and sun-dried tomatoes; dressed in my balsamic-honey mix and celery salt.
I played favorites with this corner of the plate, which was hosting a generous offering of my favorite players: sun-dried tomatoes, oil-cured olives and corn. The award-winning bites included all of the above.
Alongside was some whole-wheat pita with pine-nut hummus. The tub of hummus came along for the dinner ride just in case some raw veggies were feeling underdressed.
…which obviously didn’t happen.
I did my best to do dessert in a summery fashion.
But the sodium-fiend in me could not be silenced.
Hot sauce on my thumb… Classy.
When you go through more than a box of popcorn a week, can it be classified as addiction? And by more than a box, I mean, sometimes, two boxes. Por favor, give me some horrifying fact about popcorn that will make me never want to eat it again. Or, help me justify my current over-consumption 😉
Happy first day of fall!