Lunch today was inspired by our garden's bounty.
On the menu? Edamame. Greek salad with fresh cucumbers, tomatoes, basil, avocado, red onion, kalamata olives and mozzarella. Dressed with a lemon and olive oil dressing, which, as it turns out, contains a fair amount of garlic.
Because early this morning when I was assembling said salad, I must have been in a garlic mood. Take a sip of the lovely, deep Guatemalan blend coffee, add a little garlic. Take another sip of java, add a little more, and so on. I've been known to do this while sipping wine and making dinner, too, so it just must be how I roll when I cook, a.m. or p.m.
It's safe to assume that our building is, and will continue for at least the duration of the afternoon to be, vamp free.
On the menu? Edamame. Greek salad with fresh cucumbers, tomatoes, basil, avocado, red onion, kalamata olives and mozzarella. Dressed with a lemon and olive oil dressing, which, as it turns out, contains a fair amount of garlic.
Because early this morning when I was assembling said salad, I must have been in a garlic mood. Take a sip of the lovely, deep Guatemalan blend coffee, add a little garlic. Take another sip of java, add a little more, and so on. I've been known to do this while sipping wine and making dinner, too, so it just must be how I roll when I cook, a.m. or p.m.
It's safe to assume that our building is, and will continue for at least the duration of the afternoon to be, vamp free.
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