Excuse me for a minute while I eat all of the popsicles and forget to blog about it (oops).
I spent last week in Sunriver, Oregon, where the air is hot and dry and the mountains loom quietly on the horizon. We were there for Ben’s family reunion. There were some sweaty bike rides, a dip in the pool, a few spirited games of pickle ball (a real game, apparently), lots of empty wine bottles, ample ice cream cones, plenty of deer sightings, and a whole lot of family time.
My niece, Matilda, says hello.
We drove through Portland to get to Sunriver, so we stopped at Lardo for pork meatball bahn mi sandwiches, cucumber salad and french fries.
A good decision.
In Sunriver, we pretended to know how to play croquet.
When we got back to Seattle, it was hot. Real hot. Like, sweaty-knee-back hot. So we picnicked on the patio with cold white wine and this salad, which is plump with shrimp and tangy with arugula and feta. The cantaloupe is a nice and unexpected addition; it really pulls the whole dish together. It’s a salad for hot summer evenings, light and flavorful, as delicious at room temperature as it is warm.