Last week, I got bitten by a spider. I don’t even know how it happened. A section of my arm swelled up like a silver dollar. It was nasty! It itched and throbbed all at the same time. I had to constantly wash the punctured area before applying my ointment. It was just unpleasant. The swelling finally went down a couple of days ago but there’s a bruise-like discoloration. Eeeeeew! That was my excitement for last week.
For a really long time, I always thought salads consisted of some sort of leafy vegetables. I recently discovered that it can be whatever vegetable your heart desires. This is why I’m posting more salad recipes than before. I love tomatoes. I can eat them in just about anything. I came across this recipe and thought tomatoes and avocados sound like a really tasty combination for a salad.
I’m starting my weekend early this week. Chris is taking today and Friday off so we can have a little R&R and check out some new restaurants for lunch, happy hour and dinner. Yes, I get a break from cooking and lots of it —whoo hoo! I’ll be posting pictures of my meals on Facebook, Twitter, and Google+ so if you’re not following me, there’s still time. 🙂
Today is National Zucchini Day! And in celebration of it, I decided to make a simple zucchini salad. I remember a few years back, I went to a restaurant in Napa Valley where they served a delicious zucchini ribbon salad. This is my re-creation of it at home. Are you eating zucchini today?
Here’s a cocktail to kick off the 4th of July! Chris made this refreshing drink to keep us cool. Cheers everyone!
So as Anne mentioned in her previous post, it’s been pretty warm here lately. Not triple digits warm, but warm enough that a cold beverage sounded really good. We had some leftover basil and lemons, so I decided to make a lemon and basil daiquiri. I love the classic recipe, shaken with ice, but today demanded an adult slushie. It rendered enough for probably four servings, although we finished it off ourselves. 😉