And we're off... just about...

This has been a very long June, and at the same time a very FAST June. Is it already time for my trip to Montana? Why, yes it is!

Tomorrow afternoon, my sisters and I leave for a week-long road trip/camping excursion to Glacier National Park, and we're super pumped. My last road trip was in September, that time eastbound with only one of my two sisters (the photo above is from that trip, taken in Columbus, OH) and I'm suuuuuuper excited to head west this time. I'm more of a west-leaning girl. That may or may not have something do with having been born on the Oregon coast. But I digress! Tomorrow! Montana! And maybe Canada! (Passport stashed safely away.)

I will be out of commission for a week... but I'll make up for it with some awesome photos and hopefully an even better story or two to share.

Bon week-end! 

Days to Edinburgh move-in: 71

A craaaazy weekend!

This weekend has been full of crazy. And I mean in the best-possible-way kind of crazy. A wonderful, baffling, sunny and shiny weekend. 

I don't know what it is about springtime -- the warmer weather, the leaves on the trees, the ability to go outside without throwing on a coat, parka or caribou hide. Yesterday I bared my legs under a dress for the first time in like... years. I know, right? I know. Fire alarms were going off at work for no apparent reason, which sort of set the tone for weirdness. I also spent a ton of money at the mall today, and I never go to the mall, preferring to shop boutiques or online. My sisters and I got together on Friday night for dinner to celebrate [a couple of things], and down the grapevine I've heard of a couple marriage engagements and several first-home purchases and so on... it's got to just be that time of year. Sister Ali expresses my own feelings of "whaaat?" quite nicely:

She also made a killer chocolate mousse using avocado (!!) with homemade whipped cream and fresh-baked snickerdoodles. I love her:

Maddy and Ali prepped dessert; I just enjoyed it. They are so wonderful. I should just use this moment to say how much having sisters totally rules. And I've got a couple of gems for siblings. All our birthdays are in April, so springtime naturally finds us together for celebrating and enjoying one another's company. 

As far as dinner was concerned, my contributions consisted of the side dishes. The fruit salad was one, and my all-time favorite roasted asparagus was the other.

This is my go-to veggie dish. It's amazingly easy and quite quick, and super-duper yummy. I have it a couple times per week usually. If you like asparagus, I feel this is the tastiest way have it at home. All you need is a little olive oil, salt and pepper.

Roasted Asparagus

Serves 4 as a side

1 bunch asparagus (about a pound or so)

2 tsp olive oil

pinch kosher salt

cracked pepper

Preheat oven to 400F. Crack off the thick ends of the asparagus at their natural breaking point. Spread them out on a non-stick cookie sheet and drizzle the olive oil over the asparagus. The oil should just coat the asparagus, making them shine slightly, without much left over. If you need to add a little more, do so sparingly. Sprinkle on salt and pepper to taste. Using your hands, mix the ingredients on top of the pan, thoroughly coating the asparagus and spreading it out evenly around the pan.

Roast asparagus for 12-15 minutes or until browned slightly, the tips just a little crispy. Serve immediately.

Orange and red - a simple fruit salad

Yesterday, my youngest sister moved home from college for the summer, so my other sister and I decided we should celebrate / get together and have a good homemade dinner. I also received a wonderful belated birthday gift in the form of some amaaaazing news, but I'm not at liberty to share just yet! ;) There shall be plenty more where that's coming from!

Middle sister made some really fantastic-looking fresh, wild salmon that we scoped out at the deli, and I compulsively filled up my shopping cart with nothing but fruit (and some coconut water). It was only after I got home and realized that much fruit for one person was a little overboard, a salad would be perfect for sister dinner!

It's mostly an excuse to photograph gorgeous summer fruits, but the recipe is below, of course! Easy-peasy and super delish.

Simple Orange and Red Fruit Salad

Serves 4

A good-size bunch of red seedless grapes (up to two cups worth, or so)

8-10oz strawberries (half a pack, usually)

1 naval orange, peeled and separated into segments

1 crispy apple (such as Honeycrisp, Fuji, or Cameo)

I like a good, chunky fruit salad, so the grapes go in whole. Follow that with the strawberries, using a small knife to chop off the leaves, and then slice berries in half length-wise, or if they're enormous, then to preferred bite-size. Using a sharp knife, trim any excess pith off the orange and cut into bite size chunks. Slice and chop up the apple and toss in a medium sized bowl. Use a rubber spatula to stir. Serve and enjoy!

The orange juice keeps the apples from oxidizing and turning brown, but if you decide to skip the oranges, you'll want to drizzle in a little lemon juice to keep them looking white and fresh. Having a really crispy apple complements the soft strawberries and oranges, and the grapes add some tang. Of course the beauty of fruit salad is that just about anything can go in one. I'd be up for some blueberries and raspberries next time, and probably some whipped cream on top!