One Photo Post {13}

Canon 1N // Ektar

▻ This was going to be a self-portrait. I sat on that stool for a few minutes, arranging the book on my lap and trying to find an angle that I liked and was comfortable with. In the end, I couldn't find one I liked, so I gave up, put the book down, and took this photo. It's representative of me too. It doesn't say as much as my face or posture could say, but it still says this about me: I love books, I love photography, I love rock'n'roll (the book is a rock photography book by the late Jim Marshall) and I have a difficult relationship with mirrors. It also includes bokeh, of which I can't get enough. 

Squash & Arugula Salad

☞ I landed in Portland * very late on Wednesday night after a 17 hour journey and barely any sleep**. I'm super jet lagged and haven't slept more than 4 hours at a time since the night before my flight so I'm a little out of it. I put away my clothes the first day, but there are still so many things we need to do to make the apartment livable for two people. So far, we've invested in a Martha Stewart collection flannel bed set, an Ikea duvet, an apple sauce-scented candle, some baking utensils, new silverware and a marriage license. We still need a bed, but now we have an incredibly comfortable duvet cover that will keep us warm during the cold winter months. 

☞ And while we're on the subject of domestic life, here's the first salad I made the first day***. I'll probably always remember it as our first dinner in our apartment (as opposed to just his apartment). Squash in and on everything has been my obsession lately (hello, kabocha and ricotta pizza), so I couldn't resist trying a type of squash I'd never had when I saw it as Whole Foods. 

✻ Squash & arugula salad ✻  

➵ Ingredients

- 1/2 a medium carnival squash (or butternut squash, or kabocha)
- 5 cups arugula
- 1/2 teaspoon honey
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1.4 cup feta
- tablespoon sunflower oil


➵ Instructions⤿⤿⤿⤿⤿⤿ 

↝ Dice the squash and sauté in a tablespoon of sunflower oil until soft and golden brown. 

↝ Set aside and leave to cool down for a few minutes. 

↝ In the meantime, in a salad bowl, mix together the olive oil, balsamic vinegar and honey until well combined. Season to taste. 

↝ Dump the arugula in the bowl and toss to coat the leaves with dressing. 

↝ Add squash, crumble the feta on top and toss again. Serve immediately with some crusty bread. 

Notes

*  When I got out of the apartment to go grocery shopping two days ago, I kept thinking, holy fuck, I'm back in Portland! It still feels surreal. Somehow, it feels like I'm just visiting Brent and I'll be on a plane back in a couple of weeks. 

**  On the upside, I was finally able to see Bridesmaids! 

*** How I managed to get up after a three-hour late afternoon nap to make something is beyond me because I was so exhausted.