At the end of a busy week, all I feel is blessed. I feel a list coming on. Thank you, Loving One, for:
- Rich, Mary, Oscar, Milo, and Sebastian being with us for the week and our precious friendship that's endured a move
- Liz and her amazing Lego Camp and how much delight it brought Wyatt, Oscar, and Milo every day
- Walking with my aunts and cousins in the Relay for Life and remembering my uncle's battle with cancer
- My new meditation pillow and the (surprising) discipline with which I've been using it
- Falling asleep in the sun
- Privileged time with clients doing good work
- Pandora summer stations
- My cousin Josh and his girlfrend Jamie coming up from Seattle to see us
- Volunteering in the Roosevelt Elementary garden and harvesting golden beets, kale, snow peas, lettuce, and broccoli
- Walking with my family and Bellingham First Congregational in the Pride Parade this afternoon. When our pastors walked in front with their robes and stoles on, I cried. Indeed, God loves everyone.
And a little meandering at the Bellingham Farmers Market where I bought a couple pounds of the World's Most Beautiful Summer Squash. Smooth, bright yellow, thin-skinned, firm, small. Just completely perfect.
We slathered grilled bread with pesto, laid some thick slices of French feta, then piled this salad on top of that. That was dinner, and there were groans of delight all around the table.
To make: Cut several small summer squash lengthwise into 1/4" thick strips. Grill with olive oil and a bit of salt. Toss the grilled squash with a few tablespoons of smashed preserved lemon (pulp, peel, and juices), olive oil, pepper, and lots of parsley leaves.