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friday is here, finally. so grab your friends. raise a glass. enjoy the sunshine. here’s to the weekend.
{weekend tunes for you some nights by FUN}

have you seen the new spring/summer lookbook from madewell yet? if not, here’s a peek.

It felt like spring {verging on summer} yesterday. It was aaaaamazing. {a little windy but I’ll take what I can get! } Whenever the weather and seasons change, so does my appetite. As it warms up, I move away from the comfort (and heavier) soups and gravitate towards fresh veggies and salads.

Here’s what I made last night.
An arugula salad. fresh, healthy and very filling.

salad
baby arugula (3-4 cups)
whole wheat penne pasta (about half a box, cooked and rinsed) *
roasted tomatoes (chopped)
garbanzo beans (1 cup, drained and rinsed)
parmigiano reggiano (shaved)
salt and pepper to taste


dressing
olive oil
balsamic vinegar
lemon juice


* you can use any smaller pasta that you have on hand.