You guys, I am back from a two week vacation and feeling it. I mean...feeling it. The whole vacation feels a little foggy; like it happened months ago! Did I really just go across the county to the land of my people? To Italy? Really? That's not something I do. But it IS. And I DID! And friends, it was everything I thought it would be. I am still going through all my photos looking back at my experience. Reliving the sites. The colors. The coffee. The gelato. Nothing short of amazing, of course. But this jet lag stuff. I never knew it was a real thing until this trip. That shit don't lie. We got back late Saturday (a week ago Saturday) and I didn't get a full night's sleep until Thursday. Ugh. I was seriously waking up at 3am. Wide awake. At least the Olympics were on so I could catch up. But it was rough!
With the jet lag, comes the struggles of getting back to "normal." Back to my routine. My life. Working, cooking, exercise, specifically marathon training and by the end of the trip, honestly, I was ready to restart my routine. But part of my just wants to relax at a cafe and people watch all day with a pastry and full fat cappuccino in my hand. That's what the weekend is for maybe? I can see it now...(15lbs+ by Christmas too).
Any way, getting back into it with the jet lag thing has been challenge. I've been incredibly tired. Like eggs for dinner several times last week because I was too tired to cook sorta tired. But this week is a new week and I am doing much better. And my body has been itching to eat all things green. Don't get me wrong, I ate a lot of fresh foods while on vacation, but nothing to the caliber I'm used to. So when I got home, I quickly logged into my Farm Fresh to You account to order my weekly produce and I stocked up!!
I was stoked to see shishito peppers were on the list this week too. I had a bag before I left for vaca, but gave them away because I wasn't going to eat them in time before we left. So this time, I was on it! I first tried these last year and let me tell you, these peppers are little summer jewels. They are so simple and perfect to munch on while cooking or a great side dish for Taco Tuesday. If you have a hot pan or a grill, or even a hot oven, you can make these puppies. They aren't spicy - don't worry. Maybe 1 in 10 have a little heat, but nothing you can't handle. Top them with flaky sea salt and you will devour this bowl of veggies in no time.
So grab about a pound of these babies, fire up your grill, heat up your oven to around 425 degrees (you brave soul), or fire up the skillet. Toss these peppers in a good bit of olive oil and let them roast, blister, and char just enough. This should take maybe 10 minutes on the grill or skillet, maybe 15 in the oven. Then top them with some flaky salt and get to munching.
And there you have it. A bowl of veggies just for you. This should snap me out of the "eat all the gelato in Italy" phase of life right now? A nice little reset.