There was a point a few weeks ago when I just wanted to call a timeout. What was already a pretty packed July was rapidly getting busier. The e-mails, the requests, and the invitations kept coming in. I have trouble saying no. This is especially true when it comes to work, but it occurs with other engagements as well. A dinner? Sure! A trip? Of course! I want to agree to it all, afraid that declining will result in a missed opportunity. But I hit a point when I just had to politely inform folks that I was booked for the next month.
Today, however, marks a number of deadlines for me. I’ve been working on a few marketing campaigns and a cookbook shoot for the last month and a half and the majority of the work wrapped this past weekend. I’m taking the day off before I gear up for three full days of work. Despite the heat and humidity, I’m heading outdoors, picnicking in the Boston Common where a music festival is currently underway.
Before leaving you with today’s recipe (or, in this case, a link to a guest post I did), I wanted to direct you all to the summer issue of FoodieCrush Magazine. If you don’t already know about it, stop whatever you’re doing and check it out. It’s a beautifully designed publication from my friend Heidi and I’m so honored to have contributed photography for the last couple of issues. Oh, and it’s FREE! Check it out here (and page 42 for the article I contributed to).
Now, onto the guest post! The folks at Better Homes and Gardens asked me to take one of their recipes and give it a twist. Originally, I had thought that a lightly dressed panzanella with some kale thrown in would do the trick, but I found that it actually wasn’t all that interesting. Shaved corn and some chopped roasted red pepper added the sweetness (not to mention a shock of color) that the dish needed.