Last weekend, my fiancé and I went to Vermont for his grandma's funeral and memorial service. This was my fiancé's mom's mom and I never had a chance to meet her. From the memories and pictures shared at the service, it was clear that she was a wonderful, loving woman who had a big impact on the family and it made me feel even more honored that my fiancé has chosen me as a partner, knowing that she was a standard to which I was held. The service, while lovely, was a bit awkward for me, because well, it was held exactly four years (to the day) after I had learned that my best friend passed away. So I was in a vulnerable state: the minute Aidan started crying it took every ounce of my willpower to prevent myself from sobbing. I managed to hold myself almost together, but I will confess I was very relieved to leave the church and put my sunglasses on.
Anyways, while we were in beautiful Vermont, I made my fiancé take a side trip with me for a short hike to see Ft. Dummer. The park was beautiful and it was nice to finally be out in the woods, however, only once reaching the lookout point did we learn that Ft. Dummer had been flooded when a dam was built in 1908. What a bummer! The view was still pretty though.
|Somewhere under that water, lies the remains of Fort Dummer...|
Alvocado-Lemon-Dill Potato Salad
1 ripe alvocado
juice of two lemons
1 bunch dill
freshly cracked black pepper
2lb red potatoes
1 bunch asparagus
4 stalks celery
2 cans chickpeas, drained and thoroughly washed.
salt and black pepper to taste
(optional: olive oil)
1. Preheat the oven to 425F.
2. Dice potatoes to 1/2" cubes, slice asparagus, celery, and scallions.
3. Add potatoes to roasting pan, adding a touch of olive oil, if you desire, and plenty of salt and black pepper. Roast for 30-40 minutes.
4. Meanwhile, combine all sauce ingredients in a food processor and blend until smooth and the desired consistency. (Pro tip: Microwaving lemons before juicing helps you get more juice out!)
5. For the last 10 minutes of the potato roasting, add in the asparagus.
6. Add celery, scallions, and chickpeas to a bowl. Add sauce, and once the potatoes and asparagus are done roasting.
|Serving choices: as an entree, as a side, or on an arugula salad!|