I’m not sure if it’s due to years of academic schedules featuring a week-long break in March, or if it’s exhaustion from darkness and grayness and coldness of mid-west winter, but I always catch a travel bug sometime this time of year. Every year. And most of the time, I just bundle up and wait out the long weeks until warm weather returns. But not this year! In a truly fortunate turn of events, Brad’s presence was requested at a conference in Malibu, California, and I tagged along for the price of a plane ticket and half of a rental car.
The timing could not have been better. Three and a half days of sunshine, ocean breeze, and t-shirt weather was a welcome break from the chilly winter in Ohio.
When I travel, I love visiting local farmers markets, especially if my destination boasts a lengthy growing season. Because I limit my “exotic” produce purchases in Ohio to very special occasions, I jump at the chance to buy them when they’re grown just a few miles away. In southern California, I was after two things: citrus and avocados. And I came back with plenty of both! Definitely worth packing lightly so I could stuff my carry-on with produce on the flight home.
But how to use my precious cargo? I kicked it off when a bright, fresh, totally California salad.