You’ve been lied to these last couple of days. Not by me, however. Don’t worry… I’m here to straighten this out right here, right now.
If you were riding around in your car listening to the radio this weekend or happened to read a newspaper, you might have been left with the impression that Labor Day marks the end of summer. Well, let me tell you something. The advertisers, newscasters, and journalists are just plain lazy! We still have plenty of time to enjoy this sweet season. In fact, according to Bing, we have 15 more days as of today. See?
The good news doesn’t stop here though! Do you remember how I mentioned that I forgot my camera last week? Well, it happened to have the pictures for today’s post on them which caused a delay in publication. It turns out that this works out though because if I had the pictures last week, I wouldn’t have been so dismayed at the BIG mess up regarding the end of the summer. Thus, I’d not only be short on blog content (I mean, I’ve been able to stretch this into a pretty lengthy intro, right?) but I also would have missed out on a post title too!
So why is the post covering the last-and-late-yet-highly-anticipated recipe from the July/August Everyday Food promising to extend summer throughout all 365 days that comprise our non-leap year calendar? Well, the Tuna-and-Orange Lettuce Cups with Couscous Cakes recipe is fresh, bright, and features produce which can be found all year long! To me, it sounds like the perfect way to eat summery-inspired fare when the skies turn ever-gray (especially because navel oranges hit their peak in January)!
Let’s check it out…
While the ingredient list is a little longer than I’m used to, it was completely offset by the small amount of prep time required. As long as you don’t mind slicing and dicing some oranges, fennel and basil, you too can be on your way to enjoying “summer” all year long!
Cost: Excluding the egg, oil, and vinegar, Jayme and I spent $12.26 for the ingredients.
Calories: 394 calories
Recipe: Another perk of a later-than-expected publication? The recipe’s online! However, if you love paper (like me), you can also peruse on over to p. 89!
Fun Fact: So you don’t like tuna? You’re not alone. Try subbing in one large can (at least 10 oz.) of canned chicken instead…