We’re off in a few minutes for two weeks in Greece! We already feel really relaxed and cannot wait for the adventure to start.
Packing, however, has never been my strong suit… I just finished! I stumbled on these travel tips to make you feel smart- #9 was especially genius and space-saving!
We’ve made quite an effort to clean out the fridge. My friend Leslie was a big help and took 8 cucumbers and a bag of peaches off our hands, and we did a pretty good job of eating the rest.
Poached salmon with caramelized fennel + lemon, sautéed potatoes with lemon zest, garlic + leeks, steamed green beans with fennel tops.
Tacos (which we keep frozen in the freezer) with salmon, tomatoes, lettice + sautéed mushrooms + tomatoes. Salad on the side, and wine. Wine is perfectly acceptable during lunch when you’re on vacation, didn’t you know?
Potatoes, leeks, garlic + kale cooked in olive oil, topped with lemon zest, parmesan, harissa + a poached egg. We had a similar version for breakfast using beet greens and feta, but scrambled everything up. I’m sure this will be a staple in the fall and winter!
I cleaned out the rest of the fridge by making a LOT of pickles- I think we have 8 jars in there now! I also diced up our big heirloom tomatoes and put them in glass jars and ziplock baggies to freeze. For the pounds and pounds of peaches we had, I sliced up the ripe ones and put them on a cookie sheet to freeze (so they wouldn’t get stuck together). When they were frozen, I just put them in a container. It may not still be tomato + peach season when we get home, but we can still enjoy them!
As far as books are concerned, I’d planned on just taking my iPad. However, in the last few days, all of my library requests became available and I now have a huge stack of hardcovers to take! But that’s perfectly fine for me, since I’m more of a paper person anyway.
See you in a couple weeks!
