Leaving our beach and that house is always bittersweet. Another year, with all that it will bring, stretches ahead before we return to our special place. It seems like forever away! One thing that sustains me is the resolution I make each June. That is, to bring some of the rituals and beach mindset from those effortless days home with me, and incorporate them into my daily routines.
So many positive things happen when the noise is turned off, and the days are your own. There’s time for self reflection, rest, and unlimited opportunities to capture joy each day. Nature’s purest anxiety reducers are in abundance. Sunshine, water, nature and fresh whole foods coax us to get in touch with ourselves and our bodies.
Upon our return home each year we’re greeted with the glorious days of summer. A time to slow down, and shed ambition and expectation. As one of my favorite authors says, “Summer is not so much a season as a melody, that tune of contentment we hum as the days begin to beautifully blur”. Time at the beach reminds me to avoid slipping back into the rigorous routines of the norm. Summer is not the norm, it’s a gift that should be savored.
With a beach mindset, our wants diminish to the most simple pleasures. A fresh glass of ice cold lemonade on a steamy afternoon, a cool dip in the lake, spontaneous backyard gatherings, and nights by a cracking fire. Clothing is effortless and meals are focused on the freshest ingredients – and flavor not fuss. Sometimes we have to remind ourselves to slow down and savor, but I know in my case, once I do, the days feel so good.
P.S.
The recipe below is one of our family’s summertime favorites.
Gluten-Free Summer Garden Pasta
Ingredients
- 4 pints cherry tomatoes
- good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound gluten free spaghetti
- 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Instructions
- Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
