This was our bathtub in our Palm Springs home of 28 years. To the left, behind the mirrored door, was the shower. I loved the bathtub faucet because the water flowed like a waterfall. Also, I could lay back and stare out the window at trees against a blue sky. When we lived in Palm Springs, I did take mostly showers, but also indulged in baths.

The other day, I used our bathtub in our new home for the first time in four years! It felt so luxurious and decadent to soak and take my time. I bought epsom salts to help my poor foot, hands and knee that are hurting lately. I wondered why I never pampered myself like this since moving? After my soak in the hot tub, I fell asleep for an afternoon nap. I never can nap, so I think I found the secret.

My normal routine is speeding through a shower and getting dressed and ready for the day early in the morning. Mother’s Day weekend was the perfect time to change it up and indulge myself.

Another view of our bathtub in the Master Bedroom of Casa de Wickham.

Friday, I went with a few friends to our local culinary cooking school. We signed up for “Lunch and Learn” where we watch the meal being prepared and then enjoy a delicious lunch.

The menu was Balsamic-Glazed Steak, Roasted Vegetable Orzo Salad, and Individual Lemon Cheesecakes (topped with Lemon Curd.)

Everything was delicious and nothing looked too time consuming or difficult.

Balsamic-Glazed Steak and Roasted Vegetable Orzo Salad prepared by the chefs at our cooking school.

Here’s the recipe for Roasted Vegetable Orzo Salad:

12 oz eggplant, cut into 3/4-inch pieces

8 oz cherry tomatoes, halved

1 red bell pepper, stemmed, seeded and cut into 3/4-inch pieces

1 small red onion, cut into 3/4-inch pieces

5 TBSP extra-virgin olive oil, divided

3 TBSP balsamic vinegar

Kosher salt and freshly ground black pepper

1 cup orzo

2 TBSP chopped fresh chives (you can use basil, mint, etc.)

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. On a rimmed baking sheet, toss eggplant, tomatoes, bell pepper, onion, 1/4 oil, vinegar, teaspoon salt, and 1/2 teaspoon pepper together and spread into even layer. Roast until vegetables are slightly softened and charred in sports, about 25 minutes, stirring halfway through roasting.
3. Meanwhile, bring 2 quarts of water to boil in a large saucepan. Add orzo and 1 tablespoon salt and cook, stirring often, until al dente. Drain orzo and transfer to large bowl. Stir in remaining tablespoon oil, and more vinegar if desired, chives and roasted vegetables and any accumulated juices. Serve warm, at room temperature or cold. 

I made this during the weekend. I added a dash more balsamic vinegar to the orzo and veggies and topped it with Feta cheese crumbles. I thought about adding Kalmata Olives or chicken.

Are you a bath or a shower person and why?
What would you add to the Orzo Salad?