Summer in the City

There’s something special about spending Independence Day in Washington, DC.  Granted, this is only my second time spending the holiday in the nation’s capital, but I feel there is a certain breed of patriotism that meanders its way into the hearts and minds of my fellow Washingtonians.  Perhaps it’s the effect that living and breathing in such an iconic city has on our every day lives.  Or perhaps it’s just our recent obsession over American flag bikinis, three-day weekends, and anything red, white, and blue.

A year ago, I was still in my honeymoon stage of Washington.  Sometimes, I find myself lapsing back into that new found love for everything around you.  But there are days (New York) when I dream (New York) of packing up and doing it all over again (NEW YORK).

That’s just an idea, anyway.  For now, my life is in Washington, and I love it.

Yesterday, we celebrated birthdays (more than one, so America didn’t get the entire spotlight), we ate from the victory garden, and we embraced our love for hanging out without regard to the humidity or the rain.

It was more than I could ever ask for – and then someone made mint juleps.  God bless America.

Grilled Vegetable Sandwiches

What you need:

Vegetables – we had summer straightneck squash from the garden of yours truly



1 can chickpeas
2 cloves fresh garlic
2 lemons
1/4 cup tahini
1/2 cup olive oil
salt and pepper to taste

Tools: Food processor, grill (charcoal is best)

To make the hummus, first grind the garlic in your food processor.  Then, dispose of half of the water in the can of chickpeas and pour the remaining contents into the food processor with the garlic.  Roll the lemons on the counter, and squeeze the juice contents, with the tahini, into the food processor.  I’d start with a pinch each of salt and pepper – then grind until the chickpeas break down.  As it continues, pour the olive oil into the top of the processor, which will slowly drip the oil as the hummus blends.  Once smooth, check for taste, and add salt or pepper until you’ve reach the amount you prefer.

To grill the vegetables, slice squash into 1/3 to 1/2 inch slices lengthwise, and then brush each side with olive oil.  Dust with fresh black pepper and garlic salt.  On a medium-hot grill, cook the squash until you can see the dry, sponginess begin to soak up some of the olive oil – this usually happens as grill marks form.

Slather a bun in hummus, and sandwich some veggies – you won’t regret it.

Recipe courtesy of a close friend and intern :)