Thinking Happy Thoughts.

mykonos // sweetsonian

mykonos // sweetsonian

It seems like everyone’s posting photos of tropical vacation destinations all over the internet. Maybe the 14 degree weather outside has something to do with it.

It’s been an exciting week — with State of the Union behind us, I feel like I have a ton of content coming up. And some fun infographics — sneak preview of the cute little alien I illustrated here!

I’d be lying if I said I wasn’t wishing I were on a beach in Greece right now. Plus, we have a couple of months of winter left, so I’m trying so hard to not say that I wished it was spring. Two. Months. Left. After all, Snowmageddon happened halfway through February. I have a lot of frigid weather left.

All of this dreaming about vacations has me in financial panic mode. So naturally, I’m going into collections mode with freelance clients, which is something I’ve fallen behind with. And, if any of you know what I’m talking about… the longer you go without pestering people for money, the more awkward and shy you feel about starting up again.

So here goes.

I mean, I have a trip to Mexico planned and paid for this May — Presidents’ Day Weekend wedding! And I’m hoping to take an extended road trip along the coast of Spain this summer… so yeah, bring on the freelance work.

Join me. I’m thinking happy (and warm) thoughts :)

mykonos // sweetsonian

mykonos // sweetsonian

The Real Greek Salad

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When I was traveling in Norway with Silje, every now and then, we would stop in our sentences and say to ourselves: I can’t wait until we’re in Greece.

Something Silje always added on was how excited she was to have Greek salads, every day.

I kind of brushed it off, because I was more or less just looking forward to feta cheese, all day, every day.

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Upon arriving in Greece, I quickly learned that I did not full understand what she meant by Greek salads. I actually ended up having a Greek salad at almost every single meal. Generally, Silje and I would each have our own Greek salads, and then split whatever the entree of the night was.

You see, here in the States, “Greek salad” could mean one of a billion things. It usually means some sort of vegetable mixture with too much dressing and a scoop of crumbled feta cheese. I’m guessing that the addition of feta just makes a salad “Greek.”

It could not be farther from the truth. Anywhere in Greece, when you order a Greek salad, you get a bowl or plate filled with the freshest of the fresh, and simpler than I could ever ask for: cucumbers, tomatoes, red onion, olives, capers, feta. No more, no less. Don’t let the impostors fool you.

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The Real Greek Salad, from, well, Greece.

1 medium cucumber
2-3 smallish tomatoes
A few slices of red onion
Black olives (with pits)
Capers
Fresh feta cheese – get a block, not the crumbled.
A drizzle of olive oil
Dried oregano for garnish

This enough for one salad – multiply accordingly for how many you’re serving.

First, peel the cucumber, and then slice in half lengthwise. Cut into half-inch chunks, and set aside.

Cut your tomatoes into quarters, and slice the red onion into wedges or slivers (I forgot the red onions in the photos. Don’t hate).

Slice about a half-inch sheet off of the block of feta. Toss the tomatoes, onion, and cucumber in a pretty bowl. Throw a few capers and olives on there, and arrange your slice of feta in the center. Drizzle with olive oil, and sprinkle with some dried oregano for garnish.

Enjoy the simplicity.