I’ve been luxuriating in the company of my parents this week. We played trivia on Monday night as a family (and won first place!), I spent a spontaneous evening relaxing at their place on Tuesday night when I felt like I just needed a break, and we celebrated the fourth of July with grilling and fireworks (see below for some of my favorite summer recipes, both of which made an appearance at your July 4th fest).
It was Charlotte’s first time staying up late enough to watch the fireworks, and she did so well! We’re super lucky that we live close enough to Boston that we can watch the “spectacular” they put on every year. We brought headphones to protect C’s ears, but the noise was manageable and she didn’t need them. I hoisted her on my hip for most of the show, which meant my arms got a bit tired, and on the walk home, she was resting her on our shoulders and transitioned right to bed.
On the whole, it’s been a week full of family and fun, and I’m so grateful. And I’m also ready to get my systems and schedule back on track in the days ahead.
Here’s what I’ve been reading, cooking, and enjoying this week:
What I’m Reading This Week:
The New York Times explores the importance of slowing down and doing nothing.
Why you shouldn’t quit sugar.
Yale University’s most popular class ever: The Happiness Class.
Check out this graphic for tips on how to “Email Like a Boss.”
Planet Earth just had its hottest June ever recorded.
Is it possible to achieve the goals of the Paris Agreement myself?
A writer’s rules for writing about her kid.
This series on money (via Refinery29) — I got into through this grad student’s day-in-the-life narrative.
What I’m Cooking This Week:
Perfect summer recipes:
Green Bean and Tomato Salad (from The Smitten Kitchen)
Tomato and Strawberry Bruschetta with Goat Cheese
Weekly Menu Plan
Monday: trivia and pub grub at Wit’s End
Tuesday: Pizza (with my parents)
Wednesday: big family get-together will grilled steak, potato salad, and avocado-black bean dip
Thursday: grilled bratwurst, corn, watermelon, and the two recipes listed above: tomato & green bean salad and bruschetta
Friday: Shrimp, peas, and tarragon pasta with green beans
Saturday: Leftovers
