My roommate’s family has a cottage on Cayuga Lake, one of the finger lakes here in upstate New York. Mitch and I spent July 4th there with Emily, her family, and her boyfriend, Tim. We had an awesome time and I can’t wait to go back! Wine tasting, kayaking, tubing, boating, eating, drinking, more eating . . . hard life, I know. Here are a couple pictures that I took at sunset. You’ll notice that the second picture is simply an isolated shot of the tree at the right of the first picture. The colors of the sky were stunning. If you’ve been following my blog for a while, you already know that I am infatuated with water and sunsets. Mother Nature may be fickle, but she never ceases to amaze. Today I was back at work on the Sam Patch, a replica of an 1800s packet boat, on the Erie Canal. I did a lot of posting about the boats and my summer gig back when I was doing the 365 Photos project that started this blog. Click on the tags – you’ll see! It was a rather gorgeous day on the canal, too. Another picture of water . . .
I grew up with the Erie Canal practically in my backyard, but it wasn’t until college that I really began to appreciate the natural beauty of upstate New York and everything our waterways have to offer.
It has been brutally hot and humid here for the last few days, so eating anything even moderately warm has been out of the question. I adore summer salads and that’s been my answer to the dinner question for the past several days. Today I made a tuna and white bean salad. It’s very quick, very easy, and more than adaptable. Once I added broccoli and basil because I had some in the fridge. I’ll give you general measurements that I use, but please don’t worry about following them. They’re just a guideline.
You’ll need . . .
4oz green beans
1 can tuna packed in water, drained and flaked
1 can cannellini beans, rinsed and drained
1 red pepper, diced
3 tbsp. olive oil
1 c. parsley leaves
2 green onions
Juice of two lemons
Kosher salt
Black pepper
In a pot of boiling salted water, cook green beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking. Add next 7 ingredients. Season with salt and pepper, and toss to combine.
This is a picture that I posted over the summer after coming back from a couple weeks in Israel and a day in Jordan. We went on an ATV tour near the Syrian border and explored this abandoned Soviet hospital from 1952, which I still can’t get out of my head (maybe because this picture is my computer background). I love a few things:
– the Hebrew graffiti
– the “Cuckoo’s Nest”-like hallway
– the starkness of the light
– that the eye really travels through the photo
I’m rather proud of this picture, and amazed at how much has changed in the world since 1952 when the Soviets built and abandoned a hospital in what was once British Palestine.
Photos, travels, musings, and ideas on education by someone trying to make the world a better and more peaceful place
You’ll notice that the second picture is simply an isolated shot of the tree at the right of the first picture. The colors of the sky were stunning. If you’ve been following my blog for a while, you already know that I am infatuated with water and sunsets. Mother Nature may be fickle, but she never ceases to amaze. Today I was back at work on the Sam Patch, a replica of an 1800s packet boat, on the Erie Canal. I did a lot of posting about the boats and my summer gig back when I was doing the 365 Photos project that started this blog. Click on the tags – you’ll see! It was a rather gorgeous day on the canal, too. Another picture of water . . .
By Rebecca Michelle 