In the midst of all the glories of summer—the deliciously cool mornings, the lingering evening light, the sound of the crickets, the smell of crushed tomato leaves, the feel of bare toes in prickly grass—life continues to have its challenges. For me, that means too much work tethering me to my desk and a wrenching sense of always feeling caught between what I want to do and what I have to do. Sometimes, those two things overlap but I often feel like there are simply not enough hours in the day. August is just around the corner though and that means a break from my blog. (I'll miss you!!) This year, I'm going to experiment with going dark on Facebook for the month as well.

I'm also trying something else that's new: when I wake up, instead of immediately obsessing about everything I have to get done that day, I take a little time to just lie there and review everything for which I can be grateful. Yes, I count my blessings. Inevitably, it begins with the man asleep a few inches away, whose love and support never fail me. Sometimes, I let my mind roam into the scary places and, even there, if I stay anchored, I can tap into the strength and the resolve to push through. I am no Pollyanna, believe me, but this little ritual really helps me start the day with optimism and joy in my heart. As for how I reward myself at the end of the day, the photo above should give you a clue.
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If you don't like cooking, make sure you know how to shop. There are people who can pull together a wonderful dinner without ever lighting the stove. If you have access to lovely cheeses and charcuterie, fresh produce and a delectable bakery, you can simply act the part of curator, responsible only (but crucially) for the selection and arrangement of the perfect elements. A salade composée, or composed salad, is another variatiom on this theme. This French invention (if, in fact, anyone can really claim ownership)—a fitting combination of prescribed rules and laissez-faire—is a perfectly calibrated assortment of ingredients aesthetically arranged on a plate and drizzled with dressing, rather than tossed with it. (Though I'm not above tossing mine, if I feel it may be of benefit.) The most famous example is arguably the salade Niçoise, with its complementary hard-boiled eggs, anchovies, canned tuna, potatoes, olives and green beans. The most successful manage an artful balance of colors, flavors and textures and a pleasing architecture, like the ones currently featured on two of my favorite blogs—flavor in spades and hungry ghost—whose fertile creativity and gorgeous refinement continually amaze.
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