Things Worth Noting

I've been loving the summer.

I'm currently reading this book.

I'm going to learn to cook with quinoa. Kate makes these amazing burgers.

Sam and I spend our Fridays getting bounty like this at the farmers market.

Really enjoying this blog.

Loving cloth napkins and thinking about ordering these.

Molly Wizenberg's chickpea salad has become a summer staple.

• 1 can chickpeas (garbanzo beans), rinsed, drained
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil
• 1small garlic clove, pressed
• 1/3cup(packed) freshly grated Parmesan cheese

Comebine rinsed and drained chickpeas, chopped basil, chopped parsley, lemon juice, extra virgin olive oil, and pressed garlic in a medium bowl. Add grated parmesan cheese and toss gently to blend all ingredients thoroughly. Season to taste with salt and freshly ground pepper.

Enjoy!