I spent last week gallivanting around Denver with old friends, sharing meals with favorite bloggers and admiring those Colorado clouds—clouds so fluffy and low that I wanted to reach up and run my fingers through them. In contrast, this week has gotten the best of me. It started going downhill when my short, direct flight home turned into a lengthy tour of Missouri by air. Too bad I couldn’t see out the window from the middle seat. Since then, I’ve been trying to do two weeks’ worth of work in one, all while starring in my own personal episode of Extreme Makeover: Pantry Edition. (You should see my pantry now!)
Sometime between Denver and now, summer changed to fall. It’s still tomatoes-and-sandals weather here in the middle of the country, though, so I thought we could hang onto summer’s last breath with one more colorful, crisp salad. Pumpkin-and-scarf weather will be here soon enough. (Although, if you’re raring for fall produce, I’ve got you covered. Try this sweet potato burrito smothered in avocado sauce, butternut squash chipotle chili with avocado or chipotle-glazed delicata squash. You might also like this kale, black bean and avocado burrito bowl.)
