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| A summer quinoa salad studded with fresh, ripe fruit. |
I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.
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is much more hip than canned re-fried beans.
on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.
.
. You know, some evil, jealous stepmother or warty witch in the spooky woods would capture a flaxen haired and beautiful Princess down on her luck and pining for true love. The lovely but modest and misunderstood maiden would then be forced to find needles in haystacks or pluck wool off surly sheep or sort millet seeds. 
, sucking in your breath and praying to the zipper gods. Your skinny jeans. You know what I'm talking about. You have two sets of jeans, right? Winter. And summer. 
- er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow.
, foraging for nuts and berries on a desert highway in my fashionably shredded mud spattered get-up complete with goggles and chain link bracelets, wishing I had the taut burnished thighs of 
instead of my own wobbly, pale set of limbs.
recipe I tossed together featuring roasted butternut squash, cranberries and pecans. Serve this as a colorful side dish or stuff a vegetable. It would be fab and hip served in scooped out roasted vegetables such as big bell peppers or tomatoes. Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red. I suspect you'll convert to quinoa love.
's romantic liaisons post 
. It's a serpentine endeavor, this whole reading between the lines thing, deciphering what is true and what is only 
and 
off in recycled Whole Foods bags to the used book store in 
. Those things we carry.
, olive oil and boxes of tea. Not enough to last through May. On purpose.
minute.
Or as well as one can follow the famous low glycemic diet without the comfort of eggs and dairy foods (on my allergen verboten list). This should be interesting.
