Hey y’all!
It’s wedding week! I truly can’t believe it. I really feel like just yesterday we got engaged…the time has just flown by, as everyone promised it would. And as excited I am for the big day on Saturday, I’m trying to just pause, take a breath and relish the moment….all this sweet anticipation and excitement inside that I’ll never get back. I want to bottle it all up and hold onto it forever. I also can’t believe that this time next week, we’ll be in Paris!
I have a nice and easy recipe for you guys today. It’s one of my favorite lunches and I thought that it was high time I share! I’ve always been a fan of tuna salad, and this is sort of a “mature” tuna salad. No globs of creamy mayo, no funky metallic tasting tuna. I think this is how tuna salad was meant to be eaten —- lots of bright flavor and texture. It takes under five minutes to make and keeps me full all afternoon!
Read on—there’s more!
Pin It
The other day, in the midst of honeymoon packing and wedding seating assignments {what a headache!}, I baked something sort of ugly.
Well. Okay. Let’s call it rustic. I baked something sort of rustic.
I had just enough ripe apricots left over in the fruit bowl and some lonely whole wheat pastry flour in the pantry so I decided to throw together a simple crostata. You could call it an afternoon snack? I could feel my headache melting away as I blended the flour and butter with my fingertips and arranged the sliced apricots in the center of the tart. When it came out of the oven it smelled delicious…all fruity and brown buttery. I could hardly wait till it cooled to tear into it…so I didn’t.
These are the things I love to bake. All rustic, messy and full of imperfections.
The whole wheat flour gives the crust a crumby, almost nutty, texture and taste. And if you’re not sure you like apricots, try it anyway — they taste almost identical to peaches when used in this manner.
Why not bake this weekend? Oh, and don’t forget to share with friends…I’ve found the sweetest desserts always taste the best shared.
Get the recipe on PBS Food!
Pin It
