Yes, I’ve been very busy in my gardens. Flowers and veggies and mulch, oh my. But I’ve also tried to relax a bit and enjoy the early summer. A screened-in patio with a ceiling fan and hammock really help with the whole “letting go” process. I’m thinking once we get our new hot tub up and running, I’ll be the queen of letting go. Honestly, you may never hear from me again.
With relaxing comes reading and I’ve read a few good books lately. Devil in the White City is a recent one I’ve tackled. I’m not much of a history buff…okay, I hate it…but there’s a serial killer intertwined throughout the tale, so that kept it interesting. If you’ve read it I’d love to hear your thoughts on it…especially if you’re not enthralled by the historical aspect of anything at all.
Along with summer comes fresh veggies sometimes prepared in the simplest ways. Warm, lazy evenings call for low-fuss and high-flavor. Freshly picked Swiss Chard begs for just a touch of heat and a bit of oil and acidity to make it glow. I like to pick my Swiss chard while it’s still somewhat small but honestly I love it no matter what size the stalks. Like a number of my recipes, this isn’t overly exact or complicated.
Heat a tablespoon of olive oil or grapeseed oil in a hot pan. Drop in a couple of healthy handfuls of clean Swiss chard. Sprinkle on about a teaspoon of kosher or sea salt. With a pair of tongs, toss the chard around just until wilted. Sprinkle on a few drops of rice or balsamic vinegar. (Fresh lemon juice is nice, too!) Serve.
I warned you it was simple.