I made a gruesome discovery yesterday.
A few weeks ago I mentioned doing some spring cleaning — which, in my case, meant opening my closet, trying on things in impossibly high heels, and procrastinating the real chores. Well, yesterday I found a drawer I had somehow missed. How you miss a drawer in a bedroom with only half a dozen, I have no idea, but I did. Inside were skirts. Lots of skirts. Specifically, denim skirts from that era when American Eagle made the denim skirts everyone wanted. If you were between about 14 and 21, you probably owned two or three; I definitely did.
The thing is, those skirts were shockingly short. Did I really wear them? Trying them on felt oddly exposing — like wearing a swimsuit bottom. One wrong move and I would have been in trouble. I’m embarrassed to admit I don’t even remember wearing some of these. Maybe I’m getting old. Maybe I’m just boring now.
There were questions: what did I pair with the dark-wash skirt? Why did I pay too much for the light-wash one that was already shredded at the store — because at 18 it seemed worth spending a part-time paycheck on pre-ripped denim? The most horrifying find was a camo skirt at the bottom of the drawer, Abercrombie from a time I’d rather forget. It wasn’t just the loud camo print — I do remember wearing it with olive or taupe tanks once — but the shape. The skirt was literally as long as it was wide: a square. Why I thought that was acceptable public attire remains a mystery.
Also noted: I’m terrified about the idea of dressing a future child.
The most embarrassing part? I didn’t get rid of the skirts. I intended to toss them into a donation bag later that week, but in true form I got distracted. A song from my iPod led to an impromptu dance party, which turned into watching clips, reading celebrity gossip, going for a walk, making dinner — and by bedtime the skirts were back in the drawer. If you ever see me wearing one, promise to be blunt. Preferably a punch to the face—metaphorically, please.
The only redeeming parts of the day were lunch and dinner: both were the same leftover watermelon, feta and basil quinoa salad. I say “leftover” loosely—I didn’t get to it the day before and ended up devouring the whole batch over two sittings. I adapted a trendy watermelon-and-feta combination by adding quinoa, making a sweet-and-savory salad that’s great served cold in summer. It’s light when the heat kills your appetite and fills the role of a satisfying pre-dessert bite. It’s also one of the easiest side dishes to make.
Watermelon Feta + Basil Quinoa
Serves 2–4 generously
- 1 cup uncooked quinoa, rinsed (I used a tricolor blend)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 cups chopped fresh watermelon
- 1 tablespoon honey
- 2/3 cup crumbled feta cheese
- 15–20 basil leaves, chopped
- Juice of 1 lime
Cook the rinsed quinoa according to package directions (most often a 1:2 quinoa-to-water ratio). Let the quinoa cool completely. Toss the cooled quinoa with 1/2 teaspoon salt and the pepper.
Toss the chopped watermelon with 1/4 teaspoon salt and drizzle with honey. In a large bowl combine the cooled quinoa, honeyed watermelon, crumbled feta and chopped basil. Toss gently, then squeeze in the lime juice and toss again. Serve chilled or at room temperature.
The heat may make me uninterested in chewing, but it never takes away my desire to sip a margarita through a straw. That, at least, is a constant.