I've been letting life drag me around lately - it has left me feeling kind of like a pet owner trying to walk a large, hyper dog that has been cooped up in the house all day.
All you can do is hold onto the leash and hope that you can keep up...
Today, I woke up early and decided that I was going to take charge of my pet (or whatever you want to call it) and exert some control (at least in my mind).
Put a dent in those reports that are due by year end. Check.
Start making Christmas treats. Check.
Finish writing out Christmas cards. Check.
Post my French Fridays post...
Oops...it would probably help if I made the recipe first.
Fortunately, this week's Orange and Olive salad is easy enough that even someone trying to keep up with life can fit this one into the schedule.
When I first read the title of this recipe - orange and olive salad - I was a little leery. Then I remembered that orange and lemon zest are often used in marinated olives. Once I made that connection, I was okay with the concept.
Since I was making this at the eleventh hour, I knew this salad had to be made with whatever I could pull out of a fridge dive - clementines and kalamata olives stood in for the recommended navel oranges and Nicoise olives. The onion never made it to the plate (soaked or not, I am not a fan of raw onions). A drizzle of a very fruity olive oil, some mixed peppercorns and flaky sea salt were all that was needed to turn these very simple ingredients into a late afternoon snack.
As an added bonus, my hands and the kitchen smelled like oranges :-)
Taking the time to buckle down and catch up to some of those nagging details had a pretty positive impact on my state of mind today.
And, it's 11:08. My post is complete. Another one checked off the list.
This post participates in French Fridays with Dorie.