What is your favorite memory from this summer? A few days ago I was at the gym and realized that the first day of fall was quickly approaching. It made me reflect on this summer and all of the goals I had made for myself: going to the beach more often, visiting with friends, and picking berries. I never made it to the lavender farm or out hiking, but hopefully there’s always next year.
What made this summer amazing for me (besides the delicious produce!) was all of the little things that happened that I didn’t plan for or anticipate. I didn’t expect that my favorite memory of this summer would be riding my bike. I love challenging myself and pushing myself to do things that scare me. I decided that this summer would be the perfect time to start riding my bike to work. And riding a bike through downtown Seattle by myself? Terrifying. (Okay, there are a few bike lanes here and there, but it’s still scary!) I never in a million years would have thought that I would have the physical endurance or ability to do it. But, I love proving myself wrong.
At first, I wanted to give up. I had never ridden in rain like this and I wasn’t sure if I could make it home. My shoes were gushing as I petaled and the sleeves of my jacket were filling up with water. I decided to take a piece of advice from Ms. Eleanor Roosevelt and keep going. Not only did I make it home in record time, but I proved to myself that, once again, I am capable of much more than I give myself credit for.
I rode across the Eastlake bridge this morning on my way to work and watched the sunrise. Leaves were falling along the sidewalk. The cool breeze flew past me. It was the most beautiful ride of the season. Bring it on, fall. I’m ready now.
The only thing better than that ride was coming home and making some of this delicious squash. It’s super easy to make and I promise that you already have the ingredients. It’s great as a side dish or served over some quinoa.
4 medium summer squash (any variety of your choice)
salt & pepper
Preheat your oven to 425 degrees F. Trim the ends off of your squash and slice them about 1/4-inch thick. Lay on a cookie sheet (it’s best if they are in a single layer) and drizzle with olive oil.
Next, trim the ends off of your onion and peel it. Then slice it up into thin wedges and toss over the squash. Sprinkle with a little salt and pepper.
Bake it for about 15 minutes, then flip it over and drizzle with a little more olive oil. Bake the other side for another 15 minutes. It should be lightly browned. Pull from the oven and serve.