I can’t believe the weekend is already coming to a close – where did it go? Come Friday night, I always think, “the weekend is here, I have two full days to catch up on my mile long to-do list.” And then before you know it, Sunday is here, and I only accomplished a few things that were on my list. I did manage to tackle a lot of things, so felt mildly productive. Unfortunately, no three-day weekend at the Sweetnicks household, and it’s back to work tomorrow morning.
Last night, we celebrated a belated birthday for my sister at her place. She ordered take-out from P.F. Changs. I haven’t had their food in awhile, but it’s as good as ever. I love their Dan Dan Noodles, and this time, got to try their fried calamari too, which were excellent. Nicholas barely came up for air as he inhaled two plates of rice.
Tonight, The Neighbors came over and The Husband took over the kitchen, making his version of Carne Con Papas and rice with black beans. Not content to just sit on the sidelines, I took care of salad and dessert. For the salad, I went with a tried-and-true, a delicious Crunchy Chopped Vegetable Salad I originally found on Kalyn’s site. Love it. The dessert? You’ll just have to come back tomorrow to find out.
Until then… the Weekend Dog Blogging roundup.
Lucky Buddy Bear from Farmgirl Fare is back this week, as serious as ever about his minding duties on the farm:
The adorable curly-haired Gino from The Flying Apple is back, this time with a trip down memory lane. Go check out the puppy pics – cuteness overload.
Ziggy from Soul Fusion Kitchen knows exactly what to do on a lazy Sunday afternoon:
Sophie from You Gonna Eat All That? plays lookout:
Oooh, that cute puppy face! It’s Frankie from Experimentation of Taste:
Crunchy Chopped Salad with Gorgonzola and Radishes
Recipe courtesy of Kalyn’s Kitchen
1 handful (about 2 cups) chopped romaine lettuce
1 handful (about 2 cups) chopped arugula or spinach
2 small cucumbers, cut in fourths, then sliced in 1/2 inch pieces
(about 2/3 cup cucumber)
2/3 cup celery, sliced in 1/2 inch slices (I omit)
2/3 cup radishes, cut in fourths lengthwise
2/3 cup carrots, cut in 1/2 inch slices
3-4 T your favorite blue cheese salad dressing
1/4 cup crumbled gorgonzola cheese
fresh ground pepper to taste
Put romaine, arugula, cucumbers, celery, radishes, and carrots into large bowl and toss with blue cheese dressing. Arrange on two plates, sprinkle gorgonzola cheese over, and season with pepper.