Sundays with Louis: Friends and Secrets and Beer (and Recipes Oh My!)

I was moderately neglected this weekend because my auntie and Quick Cook Rice BFF came to visit! So basically I was happy to see her but really didn’t get as much attention as I normally require.

The adults had a fire and a giant feast and drank something from a round thing I like to chase. My daddy calls it beer. I call it a toy. He said they aren’t that different, that beer is a toy for adults. I believe him because the more they play with beer, they happier they get. And that’s pretty much how feel about my toys and even trinkets I find in the trash.

I love my auntie and I was so glad that we made her all kinds of delicious foods I also like to eat. Some of my favorites were:

• Creamy Artichoke Dip
• Israeli Chop, Chop Salad
• Minty Fruit Salad
• 2-Minute Bruschetta
• Sesame Cookie Balls (recipe coming this week!)
• Coco Curry Kale Chips (recipe tease!)
• Hell or High Watermelon Beer
• Wilted Spinach Salad
• Stick from the Backyard (for pugs only; see below)

I also learned a few secrets this weekend, and I feel you should know the truth.

1. We eat bread in this family. Sometimes we eat a lot of bread.

2. We prefer to buy our hummus from Whole Foods.

3. Sometimes my parents eat breakfast at Le Pain Quotidien twice in one weekend, partially for the jam cart, partially for the tofu scramble.

4. We eat tofu.

Some of these truths won’t fly with you beautiful readers, so here’s a few recipes and recipes-ish to help you forget this is a less-than-perfect blog.

Minty Fruit Salad

(serves 2-4)

Ingredients:

• 1/2 a small watermelon, cubed
• 1 cup sliced strawberries
• 1/2 cup blueberries
• Handful of mint torn into pieces
• Feel free to add in additional berries.

1. Combine in a bowl and chill for 15 minutes up to a day.

Wilted Spinach Salad

(serves 2-4)

Ingredients:

• 4-6 cups organic spinach
• Juice of 1 lemon
• 2 T olive oil
• 1 t sea salt
• 1 T za’atar seasoning blend

1. In a small bowl whisk olive oil, lemon juice, and seasoning blend together.

2. In a large bowl, massage dressing into spinach leaves. Let sit for 5-10 minutes until wilted. Will keep for one day in the fridge, but is best eaten right away.

2-Minute Bruschetta

Ingredients:

• 1 pint cherry tomatoes
• 1/4 cup loosely packed basil
• 1 clove garlic, roughly chopped
• 1 T balsamic vinegar

1. Combine all of the ingredients in a small food processor and process until you’ve reached your desired consistency.

Stick from the Backyard

(for Pugs only)

Ingredients:

• 1 stick

1.  Find stick. Eat stick.