summer, i love you.

well hello there!
happy july 1st

i know, i know, it's so hard to believe that june is already a memory.  i tell you, i feel like it goes
by faster and faster with each passing month.
and everyday i intend to blog and there is so much going on that i always end up putting it off until the next day, and then it's the next, you get the picture.

the past two months have been filled to the brim with goodness.
last night as i got ready for bed it hit me.  everything is changing once again.
m is home from college now living back with us for a while and mom is heading back to florida.
it has been an interesting journey these past many months.  our baby finishing up college and my mom trying to find her independence once again after being sick and having to depend on others.
now as we prepare to send mom home i feel i am on the verge of holding on and letting go.
i bring the past months forward again and again and hope we did all the right  things.
so many thoughts pass through my mind and sleep escapes me.  it's funny how all of a sudden
everything changes again, without being able to put a finger on it, the learning about this family thing
is always changing, always evolving, we are always learning about each other. 
i know that we have all benefited greatly from the love, the hard times and the reminder of what being there for each other really means.

so before another moment of this summer flys past i plan to hunker down and get my fill of very
ordinary summer things.  like my new, try every flavor you can of  homemade popsicles, long bike rides, eating lots of great salads and washing them down with my new found love of ice cold rose. (thank you neil).  loved your passion, your statement glasses and your secret tips on block island.

smoky corn and grilled avocado romaine salad with chipotle caesar dressing.

1/4 c grated parmesan
1/2 c extra virgin olive oil
1/4 c fresh lime juice
1 tsp minced garlic
1 tbsp. minced canned chipotle chiles in adobo sauce
sea salt and freshly ground pepper
2 tbsp. vegetable oil
2 ears of shucked corn
2 firm ripe avocados cut in half remove pits
1 head of romaine cut into 1 " strips

instructions

heat grill
make the dressing
place the parmesan in a medium bowl whisk in the olive oil, followed by the lime juice,
garlic, chipotles, and 1/4 tsp of sea salt and ground pepper
coat corn and cut sides of avocado with vegetable oil. season with salt and pepper.
grill corn and avocados cut side down, turn the corn occasionally, cook until golden with some grill marks.
peel avocados and slice
cut the corn from the cobs
toss the romaine with the dressing and place the grilled corn and avocados on top.
sprinkle with extra parmesan.

and also a healthy dessert.  ice lollies  aka popsicles  ( so many flavors still to try)
shown below (yogurt with blueberries and coconut water, raspberry cream, watermelon with lime and coconut, pineapple, mango with lemon zest.

love sent, xoxo