Weather is extremely unpredictable right now. Fluctuating between cold wind and overcast, sun and clouds with wind (in which case it gets warmer), and random sprinkly rain showers. I wore two layers and my jacket and scarf to school today. A little too warm walking to school, but it was cool enough outside that it felt good. WAY too hot walking home later because the sun happened to be out at that point!
Marni and I were planning to go to the humongous public viewing of the Germany-Ghana game down at St. Pauli, but it turns out the game isn't until 9 and neither of us felt like being out that late in this ridiculous weather, especially not with all the school stuff we have to do. There is also a giant party in the next building of our student residence--it's called Multi-Kulti and it's the biggest event of the year here at Europa-und-Georgi-Haus--but we didn't really feel like doing that either. Saturday nights when finals are coming up, you kind of have to forgo all the activities going on. Why would they schedule a big party right before finals anyway? I see no logic in that.
When I got home from class I had a leftover half of a peanut butter and jelly sandwich that I had taken with me to school but hadn't eaten while I was there. (My appetite has been as unpredictable as the weather! Wednesday after printmaking class I was a bottomless pit, and then yesterday and today I packed a whole sandwich instead of a half so I wouldn't be so hungry and ended up not needing it. It's not that I'm not hungry--I just keep feeling like, "I have enough energy and I don't need to eat right now. I'll eat later.") So anyway, I had this sandwich and I didn't want to waste it, but leftover PB&J for dinner is not a very nice prospect. I needed to make something nice to make up for the soggy sandwich, so I busted out all the veggies I had in my fridge, plus a couple of "special" things I had recently bought on sale ("special" meaning that I don't normally buy them because they're more expensive), and made myself this beautiful salad that turned out WAY better than I imagined it would!
And I realized that while I always talk about stuff I make, I never share any recipes. So I decided to share this lovely salad recipe that I made up. Compared to the salads I usually make, this was like gourmet!
Serves 1
This salad looks prettiest served in a large, shallow dish such as a wide-rim soup bowl.
ingredients
5-6 lettuce leaves, preferably more leafy (I used both iceberg and the super ruffly kind)
a 1-2 inch slice of cucumber
1-2 handfuls grated or julienned carrots
1 handful cherry tomatoes
1-2 handfuls green olives
1/2 avocado, sliced
olive oil
grated Parmesan cheese
instructions
Wash all vegetables.
Tear up lettuce into bite-size pieces and place in dish.
Leave cucumber unpeeled. Slice section into very thin pieces and sprinkle over lettuce.
Add cherry tomatoes and carrots to salad.
Distribute olives generously over top of salad.
Sprinkle just a bit of the olive brine from the jar over top.
Place avocado slices in an attractive arrangement on salad.
Drizzle with just a bit of olive oil.
Sprinkle with desired amount of grated Parmesan.
I didn't add ground black pepper, but it would probably be another nice garnish if you want some kick. I'm sure homemade croutons would be delicious too!
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Okay, there you have it. A fancy salad recipe for your dinner tonight.
Gotta go! More homework tonight, plus I have been requested by Joey to play a couple of worship songs for the church service tomorrow, so I have to get there early to coordinate things. I'm excited, but BOO to lack of sleep . . .
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