Hey friends! It’s Jennifer. I apologize for the lack of blog content, but this summer has been more busy than I anticipated. I’ve been subbing at a preschool on and off, as well as working on my online summer course (ughhhh 1 week left), and doing my internship with the youth at my church. At this point, I don’t know which is more exhausting: working with youth or working with small children.
On a brighter note, it’s one of my favorite holidays of the year! Happy National Ice Cream Day! Anyone who knows me, knows that I am a sucker for ice cream. I will eat it any time of the day and will always say yes to accompany you to grab a scoop or two or three… actually, might as well make that a pint. I’d love to share my favorite ice cream joints and flavors in another post, if you’re into that.
Anyways, for this week’s post, I wanted to share my love for beach picnics! In the wise words of Queer Eye’s Tan France, I love a good beach picnic! Okay, he didn’t actually say that and I wasn’t going to admit that, but I didn’t want Tan’s lawyers to come for me.
This week, my friends and I planned a beach picnic at Ocean Park. It’s definitely our go-to spot because it is much quieter than Santa Monica. I mean the lifeguards are definitely way cuter at Ocean Park than Santa Monica… not that we were looking… All jokes aside, I have to say, we were a little bummed that the weather was gloomy because we wanted to tan a little, but it was absolutely perfect weather for a picnic! I mean, if it was unbearably sunny, we’d be eating food that had been zapped by the heat of the sun and that’s no good, especially if you knew what was on the menu.
We planned a potluck style picnic and everyone brought a thing or two to share. I was so excited to see what my friends would bring. I spent that whole morning trying to replicate a salad that I had at a camping trip a couple weeks prior. It was made by a woman at my church. She always makes such amazing dishes to share and she has some of the cutest kiddos around! The salad was made with arugula, pesto, easter egg radishes, orzo, lemon juice, salt and pepper. She used beans in her salad but for some reason, I couldn’t find the beans she used… or maybe I just didn’t look hard enough.
Ever since I ate the salad, I had been thinking about it non stop and I regretted not asking for the recipe. Thanks Dad for blessing me with the genes and ability to replicate things I taste without knowing the recipe.
Here’s the recipe for the Orzo-Pesto Salad!
- 1 bag of wild arugula from Trader Joe’s
- 1/2 container of TJ’s pesto
- Juice from 1/2 lemon
- 1/2 bag of TJ’s Orzo (cooked according to package instructions)
- 6 radishes sliced thin (preferably using a mandoline slicer or a knife if you’re brave and/or skilled)
- salt and pepper to taste
Mix all that together and if you think it needs more or less of something, go for it! Be bold and make your own decisions. Trust your instincts. I added a little extra olive oil to the salad because I felt like it was a bit dry without it.
Along with that beautiful salad, which I made too much of, I brought salami and crackers. I love this brand called, Applegate (not sponsored, but hey! we’re open to it) because they use simple ingredients and nothing whack. My friends brought chips and salsa, and another salad, so we ate pretty healthy! Except at the end of our picnic, we decided to watch the Bachelorette together (Hey Connor S. I’m single) and made a pit stop at Trader Joe’s on the way home for pancake bread and ice cream! See? It all comes full circle.
This is me promising to post more often. Please hold me to it @jenniferifer on Instagram. Thanks for reading! I appreciate it!