Todays the Boston Marathon, officially 2 years after the bombings and the city spent the weekend getting ready.
The cops are out in full force, drone cancellers are keeping the airspace clear, about a hundred security checkpoints are in place, runners are beginning to check in at the starting line and tourists are everywhere.
But even with all this nervous energy, the Boston jury found the surviving bomber guilty last week, despite all the helicopters and plain-clothed cops, the level of excitement in the air today and over the weekend is so tangible you can almost taste it.
The weekend had the sun shining nice and high, people in tank tops and bright shorts were out and about, parents were brunching on sidewalks with students, big brothers were crossing the street with an arm around little brothers.
Life was (still) beautiful you know?
Seeing white-haired old ladies walking slowly and holding hands with gray-haired old men, tourists walking with their heads together trying to figure out the route for todays Boston Marathon..
Seeing how effortlessly all this just came together, brought out my inner, inner happiness.
I even told a kid she was cute and meant it.
A colorful lunch was definitely in order.
So when I got home, I grabbed a bunch of good-looking veggies, a cup of Barley and spent the next 15 mins making this.
Barley Salad with Pretty Spring Vegetables
What I Used.
1 cup Barley. 1 Large Carrot (3 pictured for no reason). 3-4 Small Radishes. 1 tbsp Diced Chives. ½ cup Finely Chopped Cilantro. ½ cup Shaved Brussel Sprouts. Half a Lemon. Olive Oil. Salt. Pepper.
What I Did.
Thinly slice the carrots & radishes with a mandolin.
Add the carrots, radishes, chives, cilantro, shaved brussel sprouts, 1 tbsp olive oil, salt & pepper.
Squeeze in half a lemon.
Give things a good toss and set aside.
Add the vegetable broth, barley and 1 tbsp olive oil to a med sauce pan.
Bring to a boil over high heat then reduce heat to low and simmer, covered, for 10 mins.
Drain the barely and fluff with a fork.