A simple thought for the day
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“And every day, the world will drag you by the hand, yelling, “This is important! And this is important! And this is important! You need to worry about this! And this! And this!” And each day, it’s up to you to yank your hand back, put it on your heart and say, “No. This is what’s important.” ~ Iain Thomas
I hope you're having a wonderful week, and this finds you happy and well
Today a new recipe, along with a few fun links to share from around the web
My goodness .. what an inspiration(!) Teaching yoga at 97 [via The New York Times]
The FDA is taking a stand and bringing sugar out of the shadows [via NPR]
Looking for a great summer read? Charity Nebbe's Talk of Iowa has you covered [via Iowa Public Radio]
Related: A few of the season's best cookbooks [via The New York Times]
19 of our favorite Pestos [via Food52]
Tell me a story about a kiss [via Sara Macel]
How fun would it be to cook in Julia Child's kitchen? The same kitchen that's been recreated at the Smithsonian? Her Provence cottage is available on Airbnb [via Time Out]
The birth of the baby carrot (spoiler: they aren't actually baby carrots!) [via The Washington Post]
An ode to Nora Ephron and her many words of wisdom [via Man Repeller]
Listen of the week: Michael Pollan on charges of elitism, how he fixed his son's white-food-only phase, insights into all of the issues that matter when it comes of food activism (ps: he really doesn't like being called a foodie) [via WNYC]
How Instagrammers are changing the food scene [via Bon Appetit]
What an incredible list of easy and delicious lunch bowl ideas [via The Full Helping]
Lately, we've had perfect summer days here in Iowa, and for me, nearly all have included afternoons at the pool. I bring a book or my computer, swim laps, and hang out. It feels like a bit of heaven
For something a little more substantial than what's found at the concession stand, I've taken to tucking a small cooler into my bag. This sandwich (or salade Nicoise if skipping the bread) has become a standby. It's inexpensive, travels well, and includes many of my favorite things.
Essentially it's a Nicoise tuna salad, pressed between two halves of crusty bread that have been slicked with garlic and olive oil. I'll prep the sandwich the night before, scooping out some of the bread's crumb, before letting it marinate wrapped and weighted down in the fridge.
A combination of flavors that work beautifully together, while still allowing the individual elements to shine. A great mix of colors, flavors, and textures that's as fun to make as it is to eat (bring along a few napkins!)
ps: A quick note about the bread, Pan Bagnat is translated as “wet bread,” and the true magic of the sandwich happens as the vinaigrette soaks into the bread. Any crusty bread will work as long as it has a hard crust on the outside. Otherwise, the sandwich will sadly, fall apart
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~ Adapted from Food52
Le French Tuna Salad (Pan Bagnat)
- ½ loaf crusty bread (like a french baguette)
- 1 clove garlic, cut in half
- 6-8 basil leaves
- 1 (6 oz) can tuna (for the best flavor, try a quality tuna packed in olive oil)
- ¾ cup kalamata olives, sliced (an olive tapenade would be a great substitute)
- ½ cup red bell pepper, seeded and sliced thin
- ½ small red onion, finely chopped
- ¼ cup parsley, finely chopped (curly or flat-leafed)
- 1 jar or can artichoke hearts, drained and chopped (optional)
- ¼ cup blanched French green beans, sliced into thirds (optional)
- 3 Tbsp fresh lemon juice
- 6 Tbsp olive oil + more for drizzling
- sea salt and freshly ground black pepper, to taste
- Prep the Bread
- Slice the loaf of bread in half lengthwise.
- Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little olive oil.
- Rub each with the garlic.
- Line the half with the trough with the basil leaves
- In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using).
- In a separate small bowl, whisk the lemon juice into the olive oil until it is emulsified (combined)
- Pour the vinaigrette over the tuna mixture and stir to combine.
- Season to taste with sea salt and pepper
- Spoon the salad over the basil leaves and into the trough of the bread.
- Wrap sandwich well in plastic.
- Crush it down by placing a brick or heavy cast-iron skillet and refrigerate, preferably with the weight, overnight
- In the morning, cut the sandwich in half.
- Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled).