I don’t know why it continues to amaze me how it’s the simple things in life that really make the difference, but it does. A smile from a stranger. An unexpected call from a friend. A wake up call by chirping birds. A single budding rose on a rainy day. A super full glass of really good wine. Simple. Easy. Good for the soul. This is what I’m talking about.
When I arrived back in Boston after my two weeks in California life felt so slow compared to when I left. At that time, I was deep in the muck of finals, squeezing in last-minute hang outs with friends, cleaning my house, doing one last load of laundry. When I stepped back into Boston, the lack of frenzy was disconcerting. Until I realized it was actually a gift. A gift of a few days in which I can enjoy the simple things, live life slowly, without a schedule, all the while relishing my homework-less free time. It really helped that I was über relaxed from my time under the California sun. Again, good for the soul.
Speaking of good for the soul, all this slow living and appreciation of the simple things led to a super simple yet absolutely delicious dinner on my first night back home. I’m sure I’ve mentioned this before, but I’m a firm believer in the power of simple foods. Simple can be so delicious! Some people believe that the longer the ingredient list the better a dish will be. Not me, not necessarily. Guacamole? Five ingredients. Wine? One ingredient. I rest my case.
This dinner was all of eight ingredients. If you don’t count the cheese, crackers, and wine that bookended the meal. It’s me, after all.
Salmon rubbed down with olive oil, freshly cracked pepper, salt, and a sprinkling of lemon juice. Baked at 425° for 15-20 minutes. Delicious.
Artichoke cut in half, and annoying prickly thorns cut off. Boiled for about 20 minutes or until soft. Or steamed, if you have a steamer. I don’t have one. I need one. End of story. Delicious.
Sweet potato cut into super thin slices, tossed in olive oil, freshly cracked pepper, and salt. Baked with the salmon and finished with a sprinkling of freshly grated parmesan and a quick few minutes under the broiler. Triple deliciousness.
See? It’s the simple things.