September and August have been enveloped by two of the most expensive and time-consuming tasks I’ve ever taken on: wedding planning and graduate school. It’s been fun and challenging, and it’s so exciting to think about how different my life might be in a year from now, but it doesn’t leave a lot of time for cooking, no matter how well-intentioned my weekends are.
Luckily, the fall lends itself to easily prepared lunches, snacks, and dinners. I’ve relied heavily on afternoon noshes of this simple tomato salad and multiple batches of homemade guacamole on the weekend. I’ve bought a bundle of tomatoes from the grocery store, slice them, de-seed them (if necessary), and drizzle them with olive oil, balsamic vinegar, basil, and salt. It’s so easy, there really isn’t an accompanying recipe. It’s just the clean, fresh flavors of the season, simply prepared, and eaten in the middle of a Saturday study session or in between researching vendors.
Happily, I’ve got the first exam of the semester under my belt, and we’ve squared away contracts with most of the key vendors involved in our wedding. It feels great to get so much accomplished, but at the same time, I can’t wait to get back into more cooking. Hearty, flavorful pasta dishes, warming soups, and roasted vegetables will all hopefully be on the table (and on this blog) in the progressively cooler months to come. Undoubtedly, I’ll focus on some make-ahead meals that I’ve been taking to lunch and some weeknight favorites that have been quick and inexpensive to make (as we’re now solidly in saving mode). But for now, I’ll leave you with the best of summer’s last produce, to enjoy while it lasts.