I hope you all had a wonderful Fourth of July. My lease here in Richmond ended on the 30th but I knew I needed to stay around at least through the Fourth (and now have been convinced to stay through this coming weekend as well.) I enjoyed relaxing after a June full of travel and packing. Posting here has been slow, but today I offer two (easy!) recipes.
I started my celebration Sunday morning with a lunch with the pup at the park. Byrd Park's concession stand impressed me, offering this hearty chicken sandwich for roughly $5. The sandwich itself was standard but the chips were fresh and quite tasty. Plus, I got to sit and watch families paddleboat. Next I headed back to my friend's house where I am staying for the week. He and his girlfriend were hosting a cookout, which was a great chance to see some friends before I leave.
[California Israeli Cous Cous]
[Grilled peaches]
[The (mostly) complete spread]
[My sandwich creation- grilled chicken, green apple, avocado, lettuce]The feasting was followed by outdoor activities, then resting, then fireworks over the river. Monday itself was even lazier, spend mostly by the pool and then lounging on a porch watching a lightening storm instead of manmade sparks.
California Isreali Cous Cous
1 cup of cous cous according to the package.
3 small cucumbers (farmers market style) or one grocery store size cucumber, diced
1/2 red onion, diced
1 avocado, diced
1 green onion, diced
1 pint cherry tomatoes, quartered
1 tablespoon cilantro, chopped
olive oil
salt and pepper
Combine first seven, salt and pepper and olive oil to taste.
Grilled Peaches
Slice six barely-ripe peaches into eights.
Thread on skewers soaked in water. Place in baking dish.
Pour about 2 tablespoons olive oil over peaches then crumble 1 tablespoon brown sugar.
Mix to coat.
Grill 3-5 minutes per side until fork pierce easily. Enjoy plain or over ice cream.
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