Spring in DC

Things have been a little down around here lately, between discussing my unhappiness with where my life is right now, my grandfather's heart attack, my mother-in-law's chemo, and the death of my cat. So, it's time to brighten up the blog with a few pretty pictures.

Spring seems to be everyone's favorite season in D.C., though I can't say that I agree (I'm partial to fall around these parts -- beautiful weather, minimal rain, and far less humid), but that doesn't mean that I can't still enjoy the cherry blossoms in bloom. I thought for sure I would be doing a post-doc in Philly by now (ha, ha) so last year, my parents came down to visit for "one last" day of enjoying the cherry blossoms before I moved away.

Of course, I'm still here. Which means I have had three more "one last" trips down to check out the cherry blossoms in springtime.

Mark my words, if I'm STILL HERE, STILL A GRADUATE STUDENT come next year, my annual cherry blossom visit will end in drowning myself in the tidal basin.

My first visit was with some of Husband's fellow radiology coworkers, about a week before the cherry blossom prime. We walked and walked and walked and did a great tour of the "highlights" of D.C. I don't think I've ever popped by the tidal basin so early in the year; all the blossoms were still pink!

Then, I went back again on a beautiful Sunday evening with Jenny when the blossoms were just about at their perfect peak. The temperature was ideal, the sun setting was lovely, there was hardly a crowd since all the tourists from the weekend had returned home -- one of those very rare moments when I understand why everyone here loves spring so much.

A few days after that, my parents made a spontaneous trip down to D.C. for another "one last" visit. Most of my lab was off at a conference so I snuck out for an afternoon at the National Gallery and a walk around the tidal basin. There was a torrential downpour the night before, so most of the blossoms were scattered across the ground. It was also kind of an ugly day; cold, cloudy, and windy, with some rough water as far as the normally motionless tidal basin goes!

I absolutely love D.C. and the opportunities I have in my backyard... but.... I sure hope I'm not around to see the cherry blossoms bloom again next year!

Sweet Potato Black Bean Salad

So many of the food blogs I follow create such labor-intensive, elaborate foods. Cooking for hour upon hour, multiple-day steps, tragic stories of one tiny mistake ruining the entire recipe. While I certainly appreciate, and often enjoy, mastering new techniques in the kitchen, I so often find that the most enjoyable meals are simple, fresh, and require no real skill whatsoever.

This is certainly the case with this salad. Every time I make it, I expect to be disappointed because I have built it up to such amazing flavors in my head, and yet each time, it's every bit as flavorful as I was expecting.

If you have a knife and an oven, make this. It's fast, it's easy, and it's unbelievably delicious.

Sweet Potato Black Bean Salad
adapted from What Would Cathy Eat?

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/2 pound brussels sprouts, trimmed and halved
• 1 bunch scallions, green and white parts, chopped
• 3 red bell peppers, chopped
• 2 (15-ounce) cans black beans, drained and rinsed
• juice and zest of 1 lime
• juice and zest of 1 lemon
• 3 tablespoons spicy brown mustard
• 1/4 cup olive oil
• 2 tablespoons fresh basil, chopped

Directions:

1. Preheat oven to 375F.
2. Spread the sweet potatoes and brussels sprouts on a large baking sheet. Sprinkle with kosher salt and pepper and roast for 30 minutes, until potatoes are tender and brussels sprouts are crispy.
3. Add the roasted sweet potatoes and brussels sprouts with the red peppers, scallions, and black beans.
4. In a separate bowl, whisk together the lime juice, lemon juice, mustard, and basil. Whisk in the olive oil.
5. Mix the dressing with the salad, adding additional salt, pepper, or lime juice to taste.

Update: I made a summer version of this salad for a 4th of July picnic, using what I had in hand… no brussels sprouts, but 4 red peppers, 2 yellow peppers, and  2 green peppers.  I loved it even more, with the crunch from all the peppers, and it was a perfectly light and colorful addition to the picnic!