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at me. His passengers are laughing too. I look like a ghost because I’ve been trapped in the back seat with this French version of Mario Andretti. Gratefully, I retrieve my phone and we take off. Now that our mad chase through Marseille is over, I expect this guy to take me back to the boat at a leisurely pace. But he immediately takes off twice as fast. This knucklehead must be late for a hot date, I’m thinking. After he drops me off at the ship and I walk back into our room, Marjorie is surprised. “I wasn’t expecting you for at least an hour,” she says. “I just had the craziest freaking ride in my life!” I tell her. Sadly, I learn that Marjorie and the kids have eaten all of the macarons. They didn’t even save me one! Were they good? I ask. “Wonderful!” the kids say, without a shred of guilt. “I have to go back and get a macaron,” I say. The kids just laugh, and tell me, “Only you, Dad. This could only happen to you.” This is my life.
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Marseilles, do not get in a cab with this guy, ever! Unless you want to take years off your life! –Carmen Dellutri
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SWEET POTATO AND AVOCADO SALAD Inspired by MinimalistBaker.com
INGREDIENTS
DIRECTIONS
• 1 sweet potato sliced into 1/4-inch rounds • 1 tbsp avocado oil
1. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Add sweet potato slices and toss in oil. 2. Bake for 15 minutes and flip. Bake for another 5–10 minutes and remove from the oven. 3. In a small bowl, mix tahini, lemon juice, maple syrup, and salt. Whisk to combine and slowly add water until the dressing is semi-thick and pourable. 4. In a serving bowl, add greens
Dressing • 1/4 cup tahini
• 2 tbsp lemon juice • 1 tbsp maple syrup • 1 pinch of sea salt • Water, to desired consistency
Salad • 5 cups of greens
(spinach or lettuce) • 1 ripe avocado, cubed • 2 tbsp hemp seeds (optional)
and top with sweet potato, avocado, and hemp seeds. Serve with dressing.
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