It’s All a Reality Show

Well for every one of us who were wishing for rain to wash the pollen away, our wish was granted last night in Lexington. Today is pollen free, temporality, but steamy as all get out. Ah we humans, never quite satisfied, but we are God’s “reality” TV and I am sure he gets a laugh out of us as well as often threatening to cut the TV off. I hope to sweat off a few extra ounces this afternoon with my new WDW Radio pod cast.

I always ask roomie if he would like to come grocery store with me if I go when he is home, and his reply is “Nope, but thanks for the offer”.  About once a year, I give him no choice by explaining to him I get tired of hearing “There is nothing here to eat” as he is stuffing food back into the cabinets that fell out, sometimes I enjoy some company, and I want him to see if there is something he might like different. WHY? (As you read the WHY picture me on my knees on the ground, arms raised, and clutching the receipt.) This does nothing but increase my grocery bill exponentially.  As we were making our rounds in Aldi, roomie announced he was going to start eating healthier. Well that is just peachy but do you really need two bags of almonds, pistachios, and every single high price food item in the store? Once again I remembered buying groceries by myself is okay; we bond enough.

I have been busy as a bee this afternoon with work and cooking. (FYI, the idiom “busy as a bee” is thought to have been first used in Chaucer’s Canterbury Tales. If anyone would like to tell me what page it can be found on, please do.) I am excited roomie has decided to eat healthier. He takes a sandwich four days a week to law school and Friday he goes to the office so he takes leftovers; but I have quite the surprise for him tomorrow. Recipe will be posted tomorrow.  Excited!

I promised an exciting recipe today and boy did I deliver, even if I do say so myself.

Chicken Salad or Sandwich with Strawberry-Pecan Dressing

This may sound confusing at first, but it is just two ways to eat the same recipe; either as a salad with the dressing or like we are doing tonight in a sandwich with the dressing as a dip. So excited for dinner (of course I’m excited for any meal.)

 ¼ cup pecans toasted

2 Tab Strawberry wine vinegar or balsamic vinegar

1 cup ripe strawberries, washed and tops removed

1-3 Tab water

1/8 tsp salt

1/8 tsp ground pepper

½ medium red onion sliced

1 head remain lettuce, leaves washed and separated

Cucumber, sliced thin

Tomato, sliced

Fresh mozzarella cheese, sliced for sandwiches, cubed for salad

Grilled chicken, rotisserie chicken, or any leftover chicken you have

Ciabatta buns for sandwich or toasted to eat with salad

In a blender add pecans, vinegar, 1 Tab water, strawberries, salt, and pepper. Blend on high till creamy. May need to add additional water, one Tablespoon at a time, to get creamy mixture.

  • For salad, line plate with torn lettuce leaves, add chicken, onion, cucumber, tomato, and mozzarella. Top with dressing and additional pecans if desired.
  • Enjoy with toasted ciabatta bread.
  • For sandwich, cut bun in half and spread strawberry dressing on both sides of bread. Add chicken and mozzarella and toast if desired. Add lettuce, onion, tomato, and cucumber slices. Close sandwich and provide a bowl of the dressing to dip sandwich in.

207 days and 24.12 pounds to go till Disney Food and Wine.


About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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