a simple spring salad

Tomato & Heart of Palm Salad
adapted from this recipe 

2 cups cherry, grape or yellow pear tomatoes, halved
1 can hearts of palm, cut into half inch slices
2 tablespoons lime juice
2 tablespoons olive oil
zest of 1 lime
salt, to taste
pepper, to taste
cilantro, to garnish

Whisk the lime juice, olive oil, lime zest salt and pepper together to form a dressing. Toss with the tomatoes and hearts of palm. Garnish or toss with cilantro.

This can be served on it's own as a side salad, or could be used to top salad greens (just make a bit more dressing). It would also be a light and fresh accompaniment to tacos or burritos.

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It's the hubs first week at his new job. We're not quite settled yet, so the peach ice cream I've been dying to make is on the back burner for the time being. But the first day at a new job is sort of like the first day of school, give or take a few years, so I thought that he might need a sweet snack. Too bad he was working when I made them, I had to suffer and lick the spoon.

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road trippin'

Top: somewhere in Arizona; Bottom: Petrified Forest, AZ; Prescott, AZ; Gulfport, MI

What a long month it's been. We've been across the country - twice. We started our journey in central Florida, traveled though Florida, Alabama, Mississippi, Louisiana, Texas, New Mexico and Arizona to finally wind up in Nevada - whew. Once in Nevada, we stayed for less than a week before we headed back to Pennsylvania for some time with family and a much needed dose of humidity. Now we're back and settling in, unpacking box by paper filled box (several forests were killed in the making of our cross country move).

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