We are slowly finding our way, finding a pace and rhythm that suits our family. We have our routines (that are held very loosely at the present). School, the gym, pick the girls up from Volleyball, home, dinner, homework and tidy up, lunches for the next day, collapse, repeat. Saturdays Andy and I head to the market early for produce, to the butcher for meat, to the Patisserie for bread and croissant (we have to stop buying the croissants), home, prep food, try to get ahead of the week and hopefully find time to relax, maybe even indulge in hanging out with some friends. Sunday, hopefully church, hopefully friends, relax and finish what couldn't be done on Saturday.
This weekend however was different! The girls had sleepovers. That means friends other than your parents friends, kids! That means disruptions to carefully crafted schedules, but who cares, HALLELUJAH! Friends! And sleepovers! And carpools and, this is an exciting addition to any new kids schedule!
Saturday evening after dropping one girl off for an evening with friends and picking the other up Andy and I had a few minutes to share a meal, just the two of us. It was made from things we had purchased that morning at the market. It was mostly eaten in that quiet, calm, understanding that while we are exhausted, life is still pretty darn good. We have two fantastic daughters, we travel, we have families that love us, we are blessed with good friends.
We are blessed.
And until we find that just right rhythm we'll keep doing what we're doing and rejoice in friends! Yay!
Saturday Night Salade Nicoise
1 head lettuce, your favorite variety
4 ounces Haricot Vert
6 new red potatoes each approximately 2 inches in diameter
2 hard-boiled eggs
2 cans olive oil packed tuna drained
¼ cup Nicoise olives
2 green onions sliced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
½ cup olive oil
Salt, pepper, honey to taste
For the dressing: Whisk until well combined, the mustard and red wine vinegar. Slowly add the olive oil while constantly whisking until the ingredients thicken and emulsify. Season with salt and pepper. If the dressing is too acidic add a bit of honey to correct it.
For the salad: Wash, dry and tear the lettuce leaves into bite sized pieces. Place in the refrigerator to chill.
Bring 2 quarts of salted water to a boil. Cook the Haricot Vert for 3-5 minutes, remove with a slotted spoon and place in a bowl of ice water to stop the cooking. Drain them well, toss with 1 tablespoon of salad dressing, and set aside.
Return the water to a boil and add the potatoes and cook for 8-10 minutes or until the potatoes are tender. Drain thoroughly, slice in half and while still warm toss the potatoes with 1 heaping tablespoon of dressing.
Peel and slice the hard cooked eggs into fourths.
To assemble: Toss the lettuce with enough dressing to coat. Divide the lettuce between 2 plates. Divide the Haricot Vert and place equal amounts on each salad, same with the potato, egg, olives, (confession time: I ate all the olives while making the salad....) and cover all with a sprinkling of sliced green onion. Spoon one can of tuna in the middle of the salad and drizzle with any remaining dressing.