A week ago today, I got home from a seven-night cruise with my parents and siblings. We had a fantastic week island hopping, visiting St. Thomas, St. Martin and the Bahamas and enjoying the lovely Caribbean in between. I’m working on a longer post about the trip, but suffice it to say that it was lovely enough that I’ve had a bit of a rough time rejoining society this week. Do you ever feel like you need a vacation from your vacation? It feels chilly here in DC after soaking in the tropical sun for a week, and they don’t have chairside drink service in my office, for some reason or another.
On a more serious note, a horrific event happened in my hometown of Boston while we were gone. We found out while flipping channels late Monday night after seeing a headline on CNN, and it was a terrifying day and a half before we were on land and able to text our loved ones, and we were so lucky that they were all okay. However, there are many families back home that suffered losses, and my heart goes out to them. As I’ve caught up via social media on all the amazing and heroic stories we missed that week, I have never been prouder of where I come from and the incredibly strong people that make it great.
After two roller-coaster weeks, all I wanted to do this weekend was relax and catch up on sleep. Yesterday, D and I took a leisurely bike ride to Alexandria and today we caught up with a friend at Eastern Market over lunch. I wanted something light and clean to wrap up the weekend, and this week’s Food Matters Project recipe was a perfect fit. Jessica chose Chickpea Salad with Cashew Chutney, which proved a great combination of sweet, salty and spicy.
I modified the recipe to use walnuts instead of cashews and added cucumber, which complimented the Indian flavors nicely. I served the salad alongside roasted sweet potatoes and brussels sprouts, but I think it’ll be great cold tomorrow at lunch, too.
Check out what the rest of the Food Matters Project members did here.