A few of my favorite Nesting things
Sometimes we write what we need to write, and what we wrote isn’t a blog post. When I sat down to write about living alone, I wrote something deeply personal, and I think that I need to sit with it for a bit. While what I wrote is my story to tell, I don’t think that a blog post is the place to tell it. Now that I’ve gotten it out, I can write a post about living alone that would be useful, but it will take a little more time.
So, rather than just leave an excuse, I thought that I would share some of my favorite Nesting things from around the blog with you.
Travel: This apartment in Barcelona
I remember my time in this apartment often, because it was one of the first times I listened to my body while I was traveling and just slowed down. Having an apartment, as opposed to a hotel room, helped me both feel relaxed and at home, and also like I was having an adventure. Traveling solo meant that my needs didn’t hinder anyone else’s good time. And, besides, my La Ribera apartment was just so very cool. I miss it.
A Slow Weekend in Barri La Ribera, Barcelona
Nest: My Thinking Spot
The photos make me feel a bit cringey, but having a dedicated place in our homes to think is important. Where is your Thinking Spot?
Small Spaces: My Thinking Spot
Eat: Leftover Steak Salad
One of my favorite nice quiet evenings in dishes is Pan-Seared Steak with Herbed Mustard Butter and Shallots, and Leftover Steak Salad makes for a perfect leftover lunch. The dressing is one of my go-tos.
Leftover Steak Salad and a Quiet Sunday
Leftover Steak Salad
Ingredients
For the salad
- leftover cooked steak, thickly sliced on the diagonal You want to eat this with a steak knife
- 1-2 handfuls salad greens If you have it, a more substantial lettuce would be helpful here
- 4 cherry tomatoes, cut into halves or quarters, depending on size If tomatoes are in season, you know what to do. Otherwise, cherry tomatoes are just fine
- 4-5 olives
- 4 asparagus spears, cooked and cut on the diagonal If possible, steam these just before making your salad, and then chill in ice water, but leftover cooked asparagus is fine. If asparagus isn't in season, feel free to swap it out for snappy green beans or other veggie of your choice
- 2 tsp chopped flat-leaf parsley, for garnish
- flaky salt, to serve
- fresh ground pepper, to serve I tend to make a rather peppery steak, so I tend to omit this
For the vinaigrette (this will make a little extra)
- 3 Tbsp extra virgin olive oil
- 1.25 Tbsp white wine vinegar To taste
- .5 tsp minced shallots
- 1.25 tsp Dijon mustard
- kosher salt and freshly ground pepper To taste. See note
Instructions
Make the vinaigrette
- In a jar with a secure lid (you could also whisk everything with a fork), add the olive oil, and shake it until you see the oil get a bit cloudy. You're making an emulsion, and this helps to prepare the oil
- Add the vinegar, and shake again until combined
- Add the shallots and the mustard, and shake one more time. If you thought of it early, allowing the shallots to marinate a bit is lovely, but it will be fine on your salad now
Assemble the salad
- On the plate you'll serve the salad on, add the salad greens
- Arrange the steak on top of the greens
- Add the tomatoes, olives, and asparagus
- Crumble the cheese over the salad
- Top with vinaigrette and parsley, and season with flaky salt and freshly ground black pepper
Video
Notes
See you Friday. xo
