the more things change, the more they stay the same

living in los angeles can be really frustrating sometimes. the busy-ness of everyone can be overwhelming. the traffic (always) can make you go bananas. there are junebugs here that you can literally feel fly by you because they are so big. sick nasty. but there are definitely some amazing things that get to be experienced while living in southern California. i still get to hang out with friends from college, friends who are still going to APU, or friends who are coming to APU. just the other night i got to have dinner with two of the coolest Berve men i know, and if i had not been living in LA i would have missed out on some sweet company. i get to walk with my sister to a farmers market on sunday mornings and sample fresh fruit and smell fresh flowers and do crossword puzzles from the LA times. i get to go on hikes to the ocean with my uncle. i get to enjoy time with friends and last minute sleep overs and random karaoke-margarita nights. live music in the park on sunday with other YL leaders? don't mind if i do. i get to really enjoy my church and community that comes with it. i get to be a young life leader and hang with some awesome high school students, and enjoy that community as well.
so sometimes LA can bite (no offense). but sometimes i forget the bad while enjoying the little joys that bless me daily.

and speaking of farmers markets and fresh produce... enjoy this summer salad from my sister's findings.

Quinoa salad

1 serving of quinoa (i made a little over a cup)
Salt
2 corn on the cob (or around 2 cups if corn is not in season)
2 cups cherry tomatoes
1 serrano chile
3/4 cup chopped green onion
3 tbsp lime juice
2 tbsp extra virgin olive oil
1 clove garlic
1 3/4 tsp ground cumin
1 1/2 cups cilantro

cook quinoa as directed. set aside to cool.
corn should be cooked. ours was on the cob so we threw it on the grill.
cut cherry tomatoes in half, and cut corn off cob. serrano should be minced, and green onion chopped. all vegetables should be mixed together and set aside.
in a blender combine garlic, cumin, lime juice, evoo, and a dash of salt. blend until dressing is completely mixed.
combine quinoa and vegetables in a bowl and mix together. add as much dressing as desired. fold in cilantro. if you need more seasoning add more salt, lime juice, garlic, or cilantro.
stick in the refrigerator and serve chilled.

*tricks*

• a serrano chili pepper has more spice than a jalapeno. so take the seeds out, and wash your hands immediately after handling. the oils can be aggressive.


• i added more garlic and cilantro (because i love them especially when they're fresh)


• we served the salad with chicken and corn tortillas, the salad is good but a little boring served alone