When summer begins, you always have such good intentions. You think you’re going to be super fit, eating nothing but fresh produce and jogging every morning.
And when September arrives, you realize your summer has been full of excuses: it’s too nice to do anything but grill steaks and sit in the backyard, it’s too warm out to run but it’s summer and you just can’t bear to lock yourself in the gym, it’s too hot to eat anything other than ice cream for dinner. You realize you’d better get a grip on your habits before entering serious baking and braising territory.
You, of course, is actually me and I’m feeling like my summer livin’ is catching up with me. I’m feeling ready to acknowledge the fact that the weather is absolutely perfect for jogging and long walks and that I’m ready to make salads a big part of my life for the next couple of weeks.
I really shouldn’t act like it’s a huge sacrifice. This salad is kind of amazing–julienned red beets and carrots jazzed up with golden raisins, crushed pistachios, and mint. It’s a recipe I found in Bon Appetit with a few of my own touches, namely fennel and orange zest (big surprise!). It’s crunchy, refreshing, and addictive, not to mention down-right beautiful. But, enough talk, let’s put this salad together.
As I was plodding home from where I abandoned my broken-down car, I was thinking about how I’d grade the past week. D, I’d give it a solid D.
You’ve probably already picked up on this little tidbit about my taste buds, what with the recipes for 
