Before I share with you a super easy salad recipe that goes great with blazing hot weather, I want to give you a quick rundown of some observations from the weekend.
Bridge runs are for the birds
On Saturday mornings, we like to take Finn down to a park along Sarasota Bay where he can play with other pups, swim and run around for the 15 minutes it takes him to be completely exhausted and ready for a nap.
If I’m not rolling solo, Matt and I like to take turns going up to the Ringling Bridge and running it for a quick and ridiculously exhausting workout. I thought the humidity and heat would be the toughest part about running in Florida but bridge running in hot and humid temps might just be my worst nightmare. So if you’re looking for a quick workout, go find a long bridge and run across it.
Not all movie theaters have two entrances.
Matt and I went to see Tammy this weekend and after arriving at the show during the previews we were faced with the dilemma of choosing which side of the theater to enter and find a seat. We hesitated briefly and both decided left would be the way to go. As Matt so eloquently pointed out, “All of America goes right.” So we opened the door to the left and walked into a utility closet. We laughed. Harder than we did for most of the movie so go ahead and save your $10 and wait until it comes out on DVD.
Ice Deli should exist in every city that I live.
Need I say more?
Summer is meant for cold salads.
After making and eating Matt’s birthday cake all week, I’ve been sort of lazy on the cooking front. Loads of butter will do that to a girl. And whenever I’m feeling lazy as a cook I make a big batch of quinoa or other grain salad and eat it for every meal until it’s gone. You should, too.
Tabbouleh (bulgur) salad
- 3 Cups cooked bulgur (I use the 10-minute bulgur from Trader Joe’s)
- 1/3 C tomatoes, chopped
- 1/3 C cucumber, chopped
- 1/4 C red onion, chopped
- 1/4 C celery, chopped
- 2-3 TBL crumbled feta
- Cilantro, chopped
- Parsley, chopped
- fresh lemon juice
- salt/pepper
Cook bulgur according to package directions. Let cool.
Chop vegetables. Add to bulgur once it is cool. Add lemon juice, salt and pepper to taste.
Eat it straight from the bowl, put it on a bed of spinach with a little balsamic vinegar or serve it with a piece of fish for a complete meal.
And while we’re on the lazy front, I was messing around this evening and tested out a two ingredient sangria recipe for you. It was pretty tough. It took me about 30 seconds to pull a bottle of merlot out of the fridge and consider what would happen if I poured some San Pellegrino Limonata into it. By golly it worked. Chop up some apples and you have an individual serving of a decent sangria on your hands.
Two recipes so easy you’ll have no excuse to cook this week.
Simply Social Blog 