The deeps of summer, when I just want to hang out on the porch and read and drink iced coffee in shorts and flip flops. Or even – dare I say it – go on vacation, like everyone else.
But instead, I am swamped with work, 28 students in internships to supervise via an online course, and another 26 to be welcomed, and taught, at the new students bootcamp in two weeks, so syllabi to write, course assignments to figure out, and oh yea, lectures and exercises.
Good thing we’re going to TIFF in September this year, and I think we got a really nice place to stay, so I have that to look forward to.
It’d be nice to have more time for cooking summer food, too, except I guess I’d need more eaters, but that’s a slightly different problem.
I got a nice CSA box yesterday, and I just ate a very vegetable-focused lunch – tabouli, made with cucumbers and parsley from last week’s box, eaten scooped up in cucumber “boats” – hunks of seeded cucumbers – and roasted beets, followed by a handful of sugarsnaps from yesterday’s box.
The list of stuff I got yesterday – I was a little disappointed to get the sugarsnaps instead of tomato – but they are sweet as can be
My list is not as pretty as this picture that Food52 posted of someone’s box – mmmm peaches …
Nor as pretty as this picture my friend Nettie posted of her breakfast this morning, but hey, there’s a computer in there so maybe she’s working too.
