Happy Fall, y’all! Even though the weather has been hinting at fall for a couple weeks now, it is now officially the first day of fall today. This past weekend I finally started seeing a lot more trees changing colors—an absolutely beautiful site in Madison. The changing of colors always bring back memories of my very first trip up to Madison two years ago, which was a perfect fall weekend. All the fall colors and the rolling hills were breathtaking to a girl who grew up in the flat plains of Iowa. I almost didn’t want to leave on that very first weekend…er, maybe that was partly because of something (or someone) else. ;)
Let’s just say, I’m so glad I’m back in Madison—both to see the changing colors and to be with that “somebody else.”
Now let’s cut to the chase because this is a recipe I’m this excited for! Seriously, you guys, I know today’s recipe is a salad (I’m sorry, I know you all love ‘em, but I can’t post desserts all the time) and it uses that “health food” known as quinoa, but this is so good! The flavors, the textures, the colors…gah, I just can’t get over it all.