Last night I arrived back to my apartment after a weekend in Cape Cod, went grocery shopping, made the world's spiciest chicken meatballs (after being a bit too liberal with the cayenne pepper), and then watched several hours of Gilmore Girls. Oh, also I knocked down a row of my succulent plants while trying to open one of the windows and got a handful of prickers while picking them up. Ugh. On the bright side, I guess this will force me to finally repot a couple of them, using my gorgeous new evil eye planters.
On the train home I also finished The Wonder by Emma Donoghue and it was so good! It was perfect historical fiction and now I'm desperate to take another trip to Ireland. I'll just add it to the list. Next up I want to read The Regulars by Georgia Clark and Dear Fang, With Love by Rufi Thorpe. Does anyone have any good books on their reading list?
Chioggia Beet Salad with Israeli Couscous
In a shallow tray, lay down a bed of cooled couscous. Add kale on top and drizzle with olive oil. Mix with couscous.
Lay chioggia beets over mixture and sprinkle with parsley, goat cheese, and pesto. Enjoy!
- 1 1/2 cups dry Israeli couscous (cooked according to package instruction and cooled)
- 1 chioggia beet, sliced
- 1 cup kale, chopped
- 1 cup fresh parsley, chopped
- 1/4 cup pesto
- 1/4 cup goat cheese, crumbled
- drizzle of olive oil
- salt and pepper to taste