Today’s post is brought to you by the glorious rain, copious amount of humidity and roaring high temperatures.
Doesn’t sound like Arizona, right? Well, I am homesick aka I miss my Orlando. And to know that it is raining over there, makes me want to catch a flight home right away!
It’s dry and super hot over here. So different from Orlando. I am trying my level best not to complain at all, but I miss our home, friends and the humidity.
There, I’ve said it. I am FINE with humidity. I’d take it over dry weather in a heart-beat.
Since it’s often dry and hot over here, simple and cool lunches are usually what we crave the most.
Adapted from Ina Garten
- 1/2 cup bulghur wheat
- 1.5 cup boiling water
- 1/2 pint cherry tomatoes
- 1.5 cup flat leaf parsley, finely chopped
- 1 cup mint, finely chopped
- 2 small English cucumbers, diced
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1.5 tsp salt
- 1/2 tsp black pepper
- In a medium bowl, add bulghur wheat and boiling water. Allow to sit for a minimum of 30 minutes. Drain soften bulghur wheat in a fine mesh. Set aside.
- Prepare vinaigrette by adding extra virgin olive oil, lemon juice, salt and black pepper in a small bowl. Whisk and set aside.
- In a separate medium bowl, combine cherry tomatoes, flat leaf parsley, mint and English cucumbers. Add bulghur wheat and stir to combine.
- Whisk vinaigrette before adding into tabbouleh. Stir to combine, cover and refrigerate for a few hours to develop deeper flavors.
- Serve it up with warmed pita bread.
No doubt, Arizona landscapes are beautiful. Love the scenic mountains and stumbling cactus everywhere I go!
There are boxes everywhere, begging to unpack. Off to tackle my long to-do list. Hopeful to return into regular scheduling soonish.
What are you willing to compromise with; humidity or super dry weather? 😀