Today started out as one of those ethereal days where the sky is impossibly blue and the clouds are a fluffy jungle kingdom. You just want to be outside on a day like today, and we made sure to spend a lot of time outdoors.
The kids and I rose later than usual, which is a treat for any mom, but particularly one who rises at the crack of dawn most days … and then we made our way through baths and bananas (they each have one almost every morning). Then we were off with a purpose: to find out if one of the local farmers markets would be opening today … the answer was no. But we are now just a few weeks away from the opening of another local farmers market, so I guess we will just hang tight for a little longer. But, I must admit, I was really hoping to score some garlic scapes, which have an impossibly short season.
After that, we headed off for an on-the-go breakfast and then settled in at a local recreation area for a long walk and rolling picnic, which is becoming a very fun habit for us. The kids and I pack up food in small portions and head to this park. They settle into the double stroller and eat — sometimes it’s lunch, sometimes a snack and today it was breakfast. While they eat, I walk, pushing them over hills and through meadows and across this fantastic area. It’s a lot of fun.
This afternoon, I harvested some of our spinach for a salad and some rosemary too. To go with the salad (spinach, strawberries and blue cheese), I made (in five minutes — seriously — including prep) some quick, tasty croutons using a leftover hard roll. Not only does it use up a roll that might otherwise have been left to rot, but these little delicately crunchy bread bits are OMG good.
How was your Sunday?
- 1 hard roll
- olive oil
- salt and pepper
- hard cheese for grating, (such as Romano or Parmesan; Asiago works great too)
- Cut the hard roll into large chunks (about 1" x1" x 1/2"). Drizzle with olive oil, salt and pepper. Spread onto a rimmed baking sheet and grate cheese onto the bread.
- Place in the oven and set to toast (alternatively you can use the broiler setting -- but you MUST watch them for the entire 2-5 minutes). Toast until golden -- 2-5 minutes.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.