Hats off (or, if you’re fair skinned like me, hats on) to my very favorite friend, Summertime. This summer, I’ve got my health in mind more than ever. So far, I’ve begun the season on a good foot. I’m on my way to achieving some fitness goals (I’m now able to run almost 2k without stopping!) Also, seeing as the (typical Montreal) bipolar weather hasn’t allowed me to obtain much of a tan, I’ve decided to embrace my paleness and accept that it’s healthier, and that I’m avoiding skin cancer. I say that as I type this in the sunshine. With SPF… 8… Moving on!
Most importantly, I’ve been cooking and eating healthier (minus the almost nightly trips to the ice cream shop… what? It’s summer, I’m allowed. Stop judging. You’re jealous.) I’ve always found that eating light in the summer is easy, because of the abundance of fresh produce, and the absence of the desire to cook anything that involves a hot oven. Goodbye are the days of heavy potato stews, creamy casseroles and hefty roasts. Hello to the days of garden salads, fresh corn and fruit parfaits.
Now that I’ve embraced cooking for one, I actually enjoy making myself something fancy looking from time to time. For instance, on this lovely sunny afternoon, I was inspired by the basil plant growing wildly in my garden. Today is the perfect day for a basil toast, I thought to myself. While at first I had the intention of chopping the fresh basil and sprinkling it over some cold tomato sauce, I decided it would be even more ‘summery’ of me to chop up some fresh cherry tomatoes.
And well, toast just isn’t toast without a little bit of cheese now is it?