“If you feel lost, disappointed, hesitant, or weak, return to yourself, to who you are, here and now and when you get there, you will discover yourself, like a lotus flower in full bloom, even in a muddy pond, beautiful and strong.” ― Masaru Emoto,Since we last "talked" I finished my Business Management class, took a class in Global Warehouse Management and started a Purchasing class. If anyone told me a couple of years ago that I would be doing all of this at this stage in my life, I am pretty sure I would have given them the side eye and maybe the stink eye. I am still trying to figure out whether I've lost my marbles or am just determined.
The jury is still out.
Fortunately, this four day weekend is giving me a chance to write about subjects that don't involve charts or struggling with APA formatting.
|Raw Vegetable Slaw with Creamy Garlic Dressing|
One of my favorite things about summer eating are the side salads. Grated carrot salad. My mom's pasta salad (she's the only person that can make it the way I like it). Bacon and ranch potato salad. The right salad can totally make a meal. The wrong salad totally gives me "the sads".
This very versatile salad fell into the "make a meal" camp. I used a combination of shredded carrot, broccoli and Savoy cabbage along with broccoli florets. The combination was tossed with a very simple but effective dressing of mayonnaise, garlic, vinegar and mustard. After reading the P's & Q's, I opted to reduce the dressing recipe to 3/4 of the original and up the vegetables to 8 cups (as opposed to the 6 cups suggested).
The salad was served along side pulled BBQ chicken sandwiches and ranch potato salad. I am not sure if the meal was "that good" or if my family was just happy that I cooked an "honest to goodness dinner", but the whole thing was very well received. The kitchen at "chez Cher" has been a little under-utilized as of late.
And now, to get caught up...
I am a sucker for salads that aren't "salads". I have pretty particular beliefs about what makes a salad something I want to eat. That "thing" they usually serve you before the main course at a restaurant usually doesn't qualify. Nicoise-inspired and bread salads are two my favorite "not salad" salads. This pita based bread salad was another winner from MPK and has shown up a few times since...
|Chicken Lady Chicken|
|Salted Butter Caramel-Chocolate Mousse|
So, on that note, I find myself caught up with all my delinquent Tuesdays with Dorie and Cook the Book Friday write-ups. I guess that means its time to head back to the books. Sigh.
This post participates in Cook the Book Fridays - an online cooking group that is currently making its way through David Lebovitz's My Paris Kitchen. We just started cooking our way through this book, so there is plenty of time to pick up a copy and start cooking along...