I found myself thinking about my little old blog I wrote years ago to keep me moving through a layoff and life in general at that time. I have actually thought about it over the years since I last wrote. Not the blog per se, but my unwavering pull to think of myself, in an alternate life, as a writer. Deep rooted insecurity - didn't go away in my 40s by the way like everyone said it would - and my ever present need for perfectionism - the bad kind, not the I'm type A and can get shit done kind - has always sent the message that I could never be that. But the thing is, I am. Maybe not by education or skill, but in spirit as someone who craves to write things.  So F it. I am back. 

My blog fizzled out as life took over. I moved to a new town and had a new job and didn't want to tarnish the newness of those things with a silly blog (see aforementioned insecurities). The town and job are now almost 6 years old. The gig is up on who I am or not so what I do here will be fine. 

I thought reading my old posts would be like looking back at cringy journal entries that make you roll your eyes at your younger self, but I was pleasantly surprised that they were ok. In fact I still see the Q&A with women in my life as little treasures I will always have. So all the old posts will stay and I will just pick back up perhaps with a different perspective and tone. 

Not sure what will transpire here, but I'd really like to open it back up. If I had to think up a purpose for it right now it would be for me to benefit from the creativity of simply doing it and to also put some goodness out in the (digital) world. 

Food remains the backbone of my life so here is a simple recipe to kick things off. I have been watching The Bear and The Big Brunch and always end up daydreaming of being a chef after. I always rely on recipes, but know deep down I can just create if I want to. That is what I did here. For me the trick is to dice everything super small so you can really get a bite of all the veggies in one mouthful. 

Orzo Chop Salad with Lemon Oregano Dressing

Salad:

1 cup orzo 

1 bell pepper, diced

Half of small shallot minced (about 1 Tbsp)

5-6 castelvetrano olives, diced

1 yellow squash, diced

1 small cucumber, diced

2 Tbsp dill pickles, diced

Crumbled feta cheese

Dressing:

1 Tbsp oregano

1 Tsp garlic powder

1 Tbsp red wine vinegar

Juice of 1 lemon

1/3 cup olive oil

Salt + fresh ground pepper

Cook the orzo according to the box. Chop all the salad ingredients and put it a big bowl. While the orzo is cooking combine all dressing ingredients in a jar (I save old jelly jars) and shake it up. If you want more S&P or acid give it a taste test here. Drain the orzo and rinse with cold water to cool it off. Add to the bowl of veggies along with the dressing and combine very well. Serve with some feta and enjoy! 

Great for lunch as is or a side with some grilled chicken for dinner 

xo