In preparation for our Hawaii vacation, I have been experimenting with self-tanners. I did everything right – I showered, exfoliated, shaved, moisturized and waited 10 minutes for it to sink in, then veryverycarefully applied the lotion/foam/towelette but I still have blotchy ankles, bright orange toe-knuckles and an overall complexion similar to my Irish Setter. Not exactly the results I was hoping for.
Although not as bad as that time I tried a spray tan.
Because Ross’s experience was the only reference I had, I went in very nervous, and completely obsessed with turning at the right time. So terribly fixated on that one point was I, that I missed the instruction to stand at the back of the booth. You know, where they have two unmistakeable footprints painted on so that only a complete idiot could possibly misunderstand where you should plant your feet.
We are heading to Hawaii next week for our first family vacation! In preparation, I bought a SUPER CUTE new bikini, an armload of self-tanning products (WISH ME LUCK), then came home and made amazing cookies. I know bikini shopping and cookie baking seem incongruous… but might as well have a little sumpin sumpin to jiggle around on the beach, amirite?
This sandwich is inspired by my favourite at Terra Breads – a local bakery and cafe. It features tender, flaky salmon, sweet pea shoots, thin slices of crisp cucumber, and a delicious aioli with dill, lemon zest and juice. Served on super-soft ciabatta bread, it is divine.
I often make it for lunch when I’m having people over – I just make one enormous sandwich in a ciabatta baguette, and cut it into slices. It’s great for a baby/wedding shower, or to bring to a potluck picnic.
I love these sunny spring days – so much so that I end up spending most of the day outside. Theo and I usually visit at least one playground every morning, we walk to do most of our errands, then in the late afternoon, little peanut gets strapped into his stroller with an arsenal of snacks so the dog and I get our turn to get exercise.
By the time we come in to make dinner, the air has usually cooled down and we’re craving something hot and comforting. A hearty tangle of marinara-tossed spaghetti topped with tender meatballs is the ultimate.
I’ve been really into savoury breakfasts lately, and this one is savoury AND spicy. It really wakes up the tastebuds, and keeps me going until lunch.
Chopped onion and chiles are beaten into eggs then cooked in a searing hot skillet until golden brown. The omelette is eaten with roti/chappathi the Indian way, but in our home we usually eat it with pita bread or tortilla.