The bathroom that needed cleaning didn't get cleaned today. The floor that needed to be swept didn't get swept. The dishes that needed washing are still stacked in the sink and I'm counting my blessings that the dirty ones FIT in the sink and aren't stacked on the counter as well! Besides, I do more cleaning on Mondays than I typically do on Saturdays. Aren't Saturdays for FUN anyway?!
So what did I do today? I made crepes for Aly and her friend that slept over. I made a unique pizza for lunch for Emily and me. And I went to one of Ben's baseball games. He played two, and thankfully, Ken said he'd do the early morning chauffeur job. They won the first game and lost (in a sad turn of events) the second one.
Remember the blackberry recipe quest I was on recently? And how I found so many recipes for Blackberry Crisp, or Crumble? I got my Sunset Magazine in the mail this week and in the letter from the editor, she's talking about blackberries and how everyone should have their own brambles, yadda, yadda, yadda. Guess what the featured recipe is. . . Yup, you got it: Blackberry Crisp! Is there nothing else to do with these berries?! Cracks me up.
Funny thing heard in my car on the way home from school one day this week: "You know, it's hard to ride a bike and chew gum at the same time." I've heard that it is hard to WALK and chew gum, but to hear that it's hard to ride a bike and chew gum. . . well, that was just funny.
I feel that I must give you an update on the Potato Salad that I made for Memorial Day. (Yes, we still have some left, if you want to head on over for a snack!) There are few things that my husband comments on about my cooking other than his enjoyment of it or 'do I really have to use mushrooms to make this recipe successful?" so when he DOES make comments, I try to listen. And since he grew up eating his Mom's potato salad, he should know how the 'real' one should taste. He says that it needed more eggs, more pickles, and more bacon. SO, go scribble out what you wrote on your recipe cards and make the following changes: about 10 eggs (for that amount of potatoes!), much more pickles, and a pound of bacon.
A couple of weeks ago, I mentioned starting a series on My Geographical Aunts. You must think that I've forgotten! The sad thing is that it enters my head every day and I haven't taken the time to work on this extra writing project. It seems almost too much some days just to keep up with TODAY and TODAY'S activities, never mind yesterday or the future! Perhaps I should promise you a day for the deadline and I'll feel a little more responsible to get it done. . . how about next Wednesday? (I just put it on my Task List in Outlook and set the priority as HIGH. . . )
We're almost to the end of the month of May. In fact, many of you passed it up a few hours ago. I still have 31 minutes this month. Hopefully, in that time, I'll be able to finish this post and upload the final photo to Photo-A-Day on jessicasprague.com. I have another Task set to create a blog post for Monday about the Photo-A-Day experience. I don't usually make notes ahead of time, but I have a list going of things I don't want to forget. As always, if you don't want to go to Jessica's website and you only want to see MY photos, you'll find them all uploaded to a Photo Album, easily clicked on in the column on the left or right here!
One last update and I'm signing off. . . remember the Roasted Corn Salad I mentioned in the last 'Saturday Chez Nous'? I did end up making it that evening and we had leftovers of it on Memorial Day as well. It was very good and I hope you'll try it as well!
ROASTED CORN SALAD
- 1 bag frozen roasted corn, defrosted
- 2 red bell peppers, diced
- 1 wedge pepper jack cheese-cut into small cubes
- ½-¾ of an 8-oz. bottle Balsamic Vinaigrette dressing
Mix everything together and enjoy!
As I mentioned in the other post, I got this recipe from Trader Joe's and the point is that all the ingredients come from their store. I'm sure you could find frozen roasted corn elsewhere, or you could always roast a couple of extra ears of corn when you are grilling, then cut it off the cob. You could also brown frozen kernels in a skillet to achieve something similar (you'd be missing that smoky taste, but it would still caramelize it some). As for the wedge of Jack? They weren't selling wedges, but rather large rectangles! I cut about ¾ of it into small cubes, probably equaling about 1 cup of cubes. The spice in the cheese is a wonderful complement to this salad. On to the vinaigrette. . . . you certainly don't have to buy bottled vinaigrette! Make your own by using 3 parts oil to 1 part vinegar, a little Dijon mustard, garlic, salt and pepper.
If you make these adjustments, the salad isn't as quick to make, but you can STILL enjoy the tastes! Think outside the box!!
End of this week, end of this day, end of this post. (Shucks. . . it's a little after the 'end of week'! 12:12 to be exact!)