Ready to hear something everyone else is saying today?
I can't believe it's November.
Like, wasn't it just July? or March, for that matter? Ah, the passing of time. I remember being in Kindergarten and thinking (very distinctly): "I have been in Kindergarten for.ev.er." And when I was a Sophomore in high school realizing I was not yet half way through high school, and it really bummed me out (I didn't enjoy high school). Two+ years seemed like eternity to me at age 15, and now it's practically the blink of an eye. (We've now been in Virginia for two years.) And now here I am wondering what the next two years will bring, and . . . I've come full circle to my last post. I spend a lot of mental energy on the passing of time. Can you tell?
Um. Anyway. I've been out of town a lot lately, which is making me feel slightly disconnected from the real world, but it's also really fun. Sam and I are headed to NYC this weekend, and a handful of weeks later, Bria and I are headed to Utah for a week. This year is practically over, and it's freaking me out. In the meantime, I have food to keep me grounded. or something. This is the food I'm obsessed with lately:
This salad will knock your socks off. I keep making it expecting the novelty to wear off, and it has yet to do anything but please me to no end.
Whole Foods brand crumbled blue cheese. In a salad, on slices of fresh pear, or just snitched from the fridge-- I just can't get enough.
This bbq sauce is . . . interesting. Sam and Bria l.o.v.e. it, but I am not wild about the Asian undertones (perhaps I'll omit or reduce the hoisin sauce next time?). It does however, make dinner a cinch. My freezer is packed full of small portions of the sauce, and my favorite quick dinner lately is a slew of oven roasted veggies, black beans, brown rice, and a scoop of this sauce all mixed together.
And because I know you just want more sugary things the day after Halloween on the brink of the holiday season: I dare you to make this carmel sauce and not attempt to drink it straight.
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Definitely going to make this sauce, although it looks like the yield might be a little higher than good ol' hannham and I need. Just curious - what vegetables do you usually make with this?
ReplyDeleteThe barbecue sauce? I like to roast tiny potatoes, carrots, onions, broccoli, peppers, and cauliflower-- and just with olive oil and s&p. (actually, those roasted vegetables I made for dinner with you guys I used as leftovers for this meal later in the week.) It does yield a ton of sauce, which is exactly why I freeze it in 1 or 1/2 cup portions.
ReplyDeleteI totally get what you're saying about spending mental energy on the passage of time. Lately I keep thinking, "only NINE weeks left in 2011" (or however many weeks it is) and sort of panicking. I don't know what I'm so anxious about/what I'm worried I won't have time for before 2012, but the thought of it definitely preoccupies me.
ReplyDeleteWhat a couple of weirdos. :)
That salad looks so delicioso, I'm excited to try it.
ReplyDeleteI saw your salad link on Sunday, was immediately intrigued, put it together on Monday and I've been eating it all week because I was so generous with the portion sizes in the recipe! So delicious, and all my coworkers have demanded the recipe as well!
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