Before we get started with another delicious recipe, I thought I’d catch you all up on some housekeeping.
As you probably already know, my longtime companion, Google Reader, is going kaput. While I was initially grumpy and heartbroken, Google Reader’s announcement drove me to Feedly, which is basically what Google Reader would have been if Google had only invested in its design.
Anyway, get Feedly. The fonts are better, the colors are better, and you have more control over what your reader looks and feels like. Just… trust me.
Also, if you’re following Sweetsonian on Google Reader, please make sure to forward Sweetsonian to Feedly, or whichever RSS reader you decide to go with.
When you do so, be sure to subscribe to www.sweetsonian.com/feed — NOT just www.sweetsonian.com. We want to make sure everything gets transferred correctly now, right? I won’t try to explain why the internet works this way, because, well, that’s probably not why you came to this blog.
In other news, this girl is moving! I’m not moving to New York City quite yet, but for the moment, I’m headed to an adorable two-bedroom apartment near Dupont Circle. I’ll be sharing my home with a few different people over the course of the next year, but the ultimate goal is to eventually turn that second bedroom into a full-time design studio for my freelance business… let’s say, in three or four years.
I’ve decided to put New York on hold for the moment. I kept going back and forth with my big city obsession and my first true love — Washington, D.C. And, things don’t seem to be aligning quite perfectly with New York yet, so Sweetsonian will stay an indefinite while longer in this pretty little town.
While there is no doubt I’m going to miss the home I’ve made on Capitol Hill, the drive back to Dupont comes from a few different directions — a natural, demographic shift of my friends to Northwest DC, a desire to downsize, and just an overall change in priorities as I get older. I wanted a more permanent home; something that I could really grow into a personal sanctuary.
And obviously, the first thing on my mind was “how good is the lighting for food photography?” The answer to that is AMAZING. Even though I’ll be shooting photos from my bedroom, the apartment layout makes it easy to shoot a beeline from the kitchen to the makeshift photography studio I’ll be setting up at my desk.
So, you’ll probably notice a change in my writing, as major life changes tend to draw out sentimental, reminiscent tones. And as I count the number of boxes my life fits into, I’m sure things will get more and more real.
I guess that’s that. Go on. Go ahead, and make the switch to Feedly. Everyone’s movin’ around, in one way or another.
Avocado, Tangerine, and Feta Salad, inspired by Food & Wine
1 ripe avocado
A few handfuls of baby arugula
2 tablespoons lime juice (freshly squeezed, as always, is the best)
1 teaspoon red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Salt and pepper to taste
It’s a fresh salad, so my directions will be brief.
In a jar, combine the lime juice, vinegar, honey, and olive oil. Secure the lid, and shake vigorously.
Peel your orange with a sharp paring knife, leaving as little of the white rind as possible. You could technically peel like with your fingers, like you would normally with a citrus, but the knife effect is much prettier. Slice your avocado — to get the nice, slender slices, I quarter the avocado, and without cutting through the skin, slice each quarter into three or four slices. Then, I peel the skin off. This leaves you with nice, clean salad-style slices.
Dress a room temperature or chilled plate with the arugula, sliced avocado and tangerines. Drizzle with dressing, and top with crumbled feta (you could also use goat cheese if you hate on feta), salt and pepper.