I am sure that I am breaking some sort of blogging rule by posting a salad recipe on a Friday. Salads are for Mondays after you have been eating crap all weekend long and you decide, Oh, it’s Monday, I am going to eat salads all week but then you only eat salad on Monday. For lunch. Since it is the holiday season, I was just thinking that maybe you are entertaining and just dying for a show stopping salad recipe. Or maybe you are procrastinating at work and trying to plan dinner for next week. Or maybe you are a person with self control and eats salad all week and on the weekends, too (what is your secret?!)
Before berry season comes to an end, I had to sneak in one recipe using all of the fresh berries at the market. These muffins are a favorite in our house because they are easy to make and bursting with berry goodness. This recipe takes the standard blueberry muffin and elevates it with the addition of three other berries. Cinnamon adds some warmth and greek yogurt cuts some of the fat so you can feel a little better about your waistline. Even though it is after Labor Day, it still feels very much like summer here in Texas!
The past two weeks have been crazy and there has been little time to post! Between snow days and work obligations and swim classes for G, I have barely had time for sleep. Okay, that is a bit dramatic but you get the idea. The big day is here and I would be the worst if I didn’t get this recipe up before the weekend. I mean, could you think of a better breakfast in bed treat from your loved one?! Hint hint.
Well, it’s a miracle that I haven’t had a heat stroke yet. It is still at least 105°F outside every. single. day. I mean it’s only been two months of torture. But I promise I won’t groan about the weather today. Besides, I am hopping on a plane to Knoxville, Tennessee, where it is a balmy 89°F. I bet the grass is green there, the bushes full, and the flowers abloom. I can’t even wait! Plus, my BFF since the beginning of time just had a baby boy who I can’t wait to coo at all weekend long!
I’ve been feeling somewhat uninspired lately. Uninspired in the kitchen, uninspired to write, and even more uninspired to get up at 7 a.m. to exercise outside before it hits 100 degrees. I’m not sure if it is the endless heat wave in Dallas or my body telling me to slow down, but it sure feels like a “funk” and quite frankly, I am over it.
Ah, June. Usually you are peaceful, if not a little bit hot, but always full of long afternoons, dreams of beach vacations, and gallons of lemonade. Did you forget? You are meant for relaxing and blissfully licking ice cream out of waffle cones as it melts down your fingers. I must say, you are acting a little crazy these days. I mean, I get it. Sometimes things can get a little crazy. But can we relax a little bit in July? Maybe even August, too? I don’t want to be greedy here, but sleep deprived is really not a good look for me.
Have you ever tried to make fresh squeezed lemonade? Because it is the bomb and so, so easy. Seriously, you will thank me later. In fact, it may change your entire summer. Promise. Have I convinced you to try it, yet? I had actually never made my own fresh squeezed lemonade until the summer of 1995 when I reached the apparent maximum on my lemonade spending allowance. Didn’t know there was such a thing as a lemonade allowance? Me either, until I had one. Let’s back up a bit shall we? Growing up, my family spent every summer in the then-sleepy beach town of Seaside, Florida. Some may recognize the location from The Truman Show, which launched the beginning of the New Seaside as we now know it. Hardly recognizable these days. True Hollywood Story.
Happy Cinco de Mayo! It’s already Thursday, can you believe it? I must have been in a Royal Wedding daze or something. Where did this week go? What an eventful one it has been already! And I’m not talking about the news, people; This is not that kind of blog.
So on Monday, I had the bright idea to try to be a part-time vegan (no weekends, those are always eat out days). I decided going vegan was a good idea—even though the texture of tofu, the essential protein of veggies and vegans, sort of weirds me out. The idea sounds nice though doesn’t it? So that was Monday. I bought almond milk and tofu (I know!) and Earth Balance butter. Baby steps!