Summer is my time of resolutions and new beginnings–the academic calendar warps the mind this way. Since I live in an academic town, though, we’re all warped.
I’ve been trying to take advantage of the significant schedule shift that summer gives me–I’m still teaching, of course, but the hours are different–to do three things:
1. I’m walking every day in the purposeful way (as opposed to the I’m on my way to class way). Unfortunately, my body doesn’t like this, so I can’t go as far as I’d like, but I’m doing it anyway.
2. I’m writing every day in the purposeful way (as opposed to the I have a bunch of emails to answer and papers to grade way). You may notice that you’re getting blog posts more often, and my academic writing is on track.
3. I’m trying new recipes every week (I want to use parallelism here, but of course trying a new recipe is purposeful). Here are our favorites:
Hot Honey Shrimp, which I just served with Pan Roasted Okra and Corn.
Meltingly Tender Chicken with Miso, Ginger, and Carrots: soooo tender, sooo good.
What else would you do with the miso? Try Pancetta Miso Pasta.
Pancetta Miso Pasta and Soy Chicken over Arugula
Crock Pot Carnitas: I turned them into tacos, stew, and enchiladas.
Pork in Magic Green Sauce: the sauce also worked well on chicken and shrimp.
Soy Ginger Chicken over Argugula.
Indian-spiced Corn Stew: I used half water and half coconut milk, and I added okra and some leftover cooked chicken.