Too hot to walk quickly through the muggy Manhattan weather, I strolled along behind a couple of girls and listened to them chatting.
â€œThe great thing is, weâ€™re really getting fit as a couple,” said one girl to the other. Â “Not doing the same sports, but both doing more exercise.â€
â€œThatâ€™s awesome,â€ encouraged the friend.
â€œWell, there might be a problem.â€
â€œNick signed up for Trapeze lessons and the instructor is Gary.â€
The friend gasped in horror, â€œNot Gary Gary? Your Gary?â€
â€œYeah. Gary Gary.â€
They rounded the corner and then they were gone, leaving me with a creeping sense of dread for Nick, up on his Trapeeze platform entirely at Gary Garyâ€™s mercy, leaping off the platform, swinging through the air, leaping, reaching, and hoping, as we all hope, for someone to catch him.
No Cook Mezze Picnic Â
Too hot to cook, I find myself wanting to eat mezze style â€“ picking at salads and pita bread, a bowl of hummus, a few chunks of salty feta cheese drizzled with a little olive oil, a slice of melon, a few green olives.
Hummus1 can of chickpeas 2 tbsp tahini paste 2 tbsp Greek yogurt 2 tbsp lemon juice 2 cloves garlic Olive oil Â
- Drain the chickpeas and put into a food processor
- Add the tahini and grate in the garlic
- Blend until smooth, then stir in the Greek yogurt and lemon juice. Taste and adjust
- Scrape into a bowl and drizzle olive oil on top
This traditional salad uses toasted pitta as a kind ofÂ croutonÂ – the citrusy dressing soaks into the pitta. Delicious.Â½ cup cherry tomatoes Â½ cucumber (about 5 inches) Â¼ cup mint Â¼ cup parsley 4 cups romaine lettuce hearts 2 scallions (spring onions) 2 pitta breads Â½ cup feta Â¼ cup pitted kalamata olives 1 half lemon Â¼ cup olive oil Salt and pepper Â
- Tumble the romaine leaves into a large bowl, then snip in the herbs and the scallions
- Cut the tomatoes in half, and halve, de-seed and dice the cucumber. Toss into the salad with the olives and feta
- Toast the pitas in the toaster, then break into shards and add to the salad
- Squeeze the lemon into a jug, add the olive oil, season well and whisk to mix. Pour over the salad, soaking the bread. Then toss the salad to mix well