— cooked up on
August 31, 2016
Whew! It’s been quite a week. We’ve had Dave’s parents visiting, so we’ve been taking them all over town (and Oregon!) to do fun stuff… it’s been a vacation for us just as much as them – which was pretty cool!
Dave’s parents were the first guests in our new basement. It’s so amazing to have the guest suite down there… I have to admit things feel a little close when we have two adults in the master bedroom and two staying in the previous guest bedroom – I am pretty sure anybody in that room would get woken up if we used the coffee grinder, for example. And we could usually hear it from the upstairs if anyone got up in the middle of the night. But having our new and improved guestroom downstairs with its own bathroom has been just awesome. Our guests reported a quiet, soothing sleep experience and minimal disturbance when we would wake up first and be going about our business on the first floor.
And the other cool thing is, now that we’ve moved the guest room and our TV room downstairs, I get to use one of our recently vacated rooms as an office! A free hand-me-down IKEA desk, an adorable Design Within Reach chair and a pretty pink rug are the beginnings of a super adorable room that I honestly can’t wait to go to work in – now I just need to start searching for art. This would make a great blog post at some point! Just let me get some art on the walls first.
But lest you think I am excited for fall, let me quickly correct that for ya. Fall is fine, but nothing will ever make me happy about the end of summer. I refuse to go along until it is actually raining every day. I’m going to be eating tomatoes and peaches until they are no longer readily available, and right now I have about 2 quarts of tomatoes in my kitchen and many more ripening outside.
That’s where the inspiration for this salad came from. It’s a bunch of my favorite summer things, with a little burrata on top. Just kidding, it’s a lotta burrata on top. Make sure you have some great bread to go with it.