It’s me again.
I’m having a bit of a day.
My dog decided to climb up on the coffee table and make a boo boo.
Not as in hurt himself.
A crap crap.
As in crapped on the table on top of the clothes that I was going to finish folding.
On another note, Lucky (my dog) has been hopping onto the kitchen table chairs THAT MY CHILDREN REFUSE TO PUSH IN AFTER THEY HAVE EATEN, and he has been eating their dinners straight off their plates.
ESPECIALLY since he is on a new vegetarian dog food diet that cost $50 a bag because he is allergic to EVERYTHING. Which I think includes pizza, southwest chicken salad, and lo mein.
Right now Lucky is sitting in his kennel.
Not because he’s bad.
Just because I don’t know what to do with him. . .
and I’m tired of cleaning up messes.
Today, I also discovered. . . .
My husbands shoes are to big for my dainty feet. . . .
And my cucumbers have powdery mildew.
I mean I’m not horticulturist but I’m thinking the leaves are not supposed to look like death.
I sprayed them in haste with a Fungicide when I discovered the issue.
By “in haste” I mean in the middle of the day, in the hot, hot, sun and the Fungicide burned the leaves.
I wasn’t thinking clearly.
I plead. . . . .it was my children’s fault.
And my hydrangeas have it too.
Though, not as bad.
And I miss my mom.
And my sister.
And it’s hot.
And I’ve been thinking a lot about them lately. And about gardening, so I decided that I was going to make myself feel better and plant some stuff in my garden to remind me of them. And summertime with them when I was a kid, visiting my Papa in Louisiana.
He had beautiful white hydrangea bushes that lined his wooden porch.
I really should have waited to make this purchase until Friday, because my family is on a very strict budget.
But sometimes, a flower can remind you of everything that is good and wonderful.
And when you walk into Home Depot and see that very flower (Ever blooming Hydrangea) on sale for SIX DOLLARS and 98 CENTS, you just have to throw caution to the wind. And then throw some more baby cucumber plants for $2.98 into your buggy as well, because your wild and reckless. And have powdery mildew running amuk.
And then, not tell your husband.
Not yet anyway.
Because he’s the crazy lug that moved me/you here.
And so by default, it’s ALL his fault.
Even though, truth be told, you/me love this town you/me live in.
Even though he is the most wonderful crazy nut you/me ever laid our eyes on.
And even though his seed is what gave you/me these nut kids that make my heart sing.
And he probably won’t care anyway, because he’s wonderful like that.
Still don’t tell him.
Because to tell him might possibly lead to a a headache on top of all this other nonsense.
Plus he reads my/your blog.
He’ll find out then.
- – - – - – - – - – - – - – - – - – - – - – - -
First, I think I’m gonna need a drink.
I so deserve it.
A nice red. Graffigna Centenario Malbec Reserve 2010.
Warm and oaky, it fills the mouth with flavors of plum and anise. I call it fat fruit. It makes your mouth explode in a fruity flavors, though its not sweet, and quite spicy. Overall, smooth and quite nice.
The label says suggests serving with Lamb and maybe a nice Spicy Pumpkin Risotto, I’m going with chicken and southwest dressing.
Then, I’m going to eat me a salad.
A very yummy, perfect salad.
And I’m going to feel better.
That’s how salads work, you know.
It’s a magical food.
When you ingest them they turn your whole world to lollipops and sunshine.
And then you’re all good.
Southwest Chicken Salad
Frozen Chicken Breast Tenderloins
salt and pepper
Green Leaf Lettuce, chopped
Red Onion, sliced (yellow shown in the picture)
Frozen corn kernels
1 15 oz. can black beans, rinsed and drained
Hard boiled Eggs
Something crunchy and carbohydratey. . .you know what I mean ( Tortilla chips, crushed or Spicy Corn Chips), just a handful
Your favorite creamy dressing (Newman’s Own makes a nice Southwest Dressing, ranch would be good too. . . .)
1.) Preheat oven to 375. Lay chicken on a aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place in oven and cook for 25 minutes or until chicken is cooked and no longer pink inside.
2.) In a medium skillet, on medium high heat add 2 TB of olive oil. Add corn and cook until you achieve light brown roasting marks on the corn. Remove from skillet and set aside.
3.) Grab a large platter and arrange the onion, beans, tomatoes, mozzarrella, and corn, and eggs.
|Look at her. Drooling. Drooling. Drooling.|