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Edamame and rustic Greek salad, or why someone may be closing my door in a moment

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.
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