When I decided that I wanted to write a cookbook, I knew that it would be hard (obviously) but when I sat down to actually start writing said cookbook, I panicked and had no idea where to start. Enter Kelly, my dear and hilarious friend, who could organize even the most complicated of projects.
I hired her to help me project manage the book and thought it would be fun for her to share her tips for starting a big project, infused with her humor along the way.
I spent most of this week book-writing and recipe-testing and it felt so good to check a bunch of things off of my to-do list without traveling or a lot of plans. Today is my day to catch up on everything Lemon Stripes related, finish off two more recipes, and I baked in an hour for self care which I think I'm going to take as a walk on the beach with Bootsie.
Everything in our garden is prepped and planted, and I've already been able to use some herbs and lettuces for few recipes. The other night I made our first garden salad using Anel's crunchy lettuce, kale, and some spinach. The next few months are very exciting for New England gardeners because soon we'll see a lot of yield!
Last night I whipped together this quick, fresh, easy, and bright summery salad. It was bursting with flavor and was so good that I had to share it as a simple supper today. This is my favorite kind of meal... one that tastes good and makes you feel good. The lettuce came from our garden and that made me excited for many garden-forward meals to come over the next few months.
