Dave and I let out a deep sigh of relief today, well maybe not relief, but at least we've completed the latest leg of the race. It has been a wonderful, but very busy past 2 months. We've had so much fun entertaining guests here in Switzerland, we've continued to travel in between, and today we returned from a trip to London for work, and just a slight bit of relaxation. Despite all the fun, I think what we're most looking forward to is next Friday night as that will be the start of our first weekend at home (guest-free, and to our guests - don't get the wrong idea, we'd welcome you back again today if we could!) in 7 weeks. Phew!

My brother and Elizabeth came at a great time. Arriving the first day of October, the weather was actually still pretty warm, mostly in the low 70s. Although there were a few days it was cloudy or slightly rainy, we had beautiful weather for Montreux and Gruyere and it sounds like it turned out pretty well for them in Zurich and Zermatt as well. Last Sunday, their last day in town, we drove about an hour away to Chamonix for a day of hiking. Although it looked sunny when we left, the clouds rolled in and it was definitely a bit cooler, especially hiking just below the glacier. Regardless, it was absolutely spectacular and I'm so glad we did it.


After taking the gondola half-way up the mountain, we hiked across, many areas with snow not far from the path, and then took a mountain train back down.


What I realized Monday morning when I woke up, was that it wasn't just the weather in Chamonix... it is officially fall. The temperature must have dropped by 20 degrees and the past week has been consistent -- cold. Not winter-cold, but noticeably colder than it's been.

So next weekend, Dave and I plan to attack some jobs that need to be done sooner rather than later. Dave will have to get the snow tires put on the car and I think the herb garden will be put down for the season. The basil is surviving surprisingly well, so to help use it up before the weekend, I created this simple salad. It could easily be served over something heartier like pasta, barley or rice.

Spinach Salad with Chicken and Pesto
2-3c spinach leaves
2 chicken breasts, chopped into bite-size pieces
1 red bell pepper, roasted
1 jar of pesto (or homemade*)
1/4c golden raisins

*homemade pesto
2c fresh basil leaves
2 cloves garlic
1/4c pine nuts
2/3c olive oil
1/4c Parmesan cheese, shredded
salt and pepper to taste

Pre-heat the oven to 400 degrees F. Cut a bell pepper in half, removing the stem and seeds. Crush down each half with the heel of your hand, add to a baking sheet and cook in the oven until the skin is blackened. Put the bell pepper in a plastic baggie and let sit for 10 minutes. Then remove from bag and peel off the skin, then cut into strips. (You can also use jarred red peppers).

To make the homemade pesto: If you have a blender, put the basil, garlic and pine nuts in a blender and mix into a paste. Slowly add the olive oil through the hole in the top while the blender is running. Next, add the cheese and pulse to blend. I use a mortar and pestle.

While the bell pepper is cooking, prepare the chicken. Add a bit of olive oil to a skillet over medium high heat and add the chicken. Cook until lightly browned and cooked through. Remove and let cool slightly in a bowl. Add the pesto and raisins and mix well. Divide the spinach leaves on plates, then top with red bell peppers and chicken.

Results: I love pesto and chicken together and this is a healthy, filling dinner adding it to the salad. For a bit more of a bite, substitute the red bell peppers for sun-dried tomatoes.

Based on a recipe in the Nordstrom Friends and Family cookbook.