A Lot of Nothing

I am in the throes of developing a Customer Service Certificate Program for Utility employees which I will be teaching in Haines City, Florida soon; and hopefully many other places. I have papers, notebooks, articles, and a new pack of fine point Sharpies all over the kitchen. Yes, I believe every new project should begin with a new 24 set of fine point sharpies. I use almost all of them, except for the darn yellow and light pink. They just do not show up and they need to leave them out. And yes I do have an office, but it has another project taking it up, so I have overflowed into the kitchen which drives me crazy, but it is what it is. I am a visual learner, so when I develop any new training program, I use different color Sharpies to remind me of different things; green indicates items I want to include in the Workbook, purple needs some additional research, blue I may ask attendees to bring a copy with them, orange is a reminder of an item I need to bring, and fuchsia indicates I need to check laws in particular state. I am pretty sure also that if anyone should try to steal my “project” they would not have a clue; it’s my very own code. This is just one page and many more colors have been used, but you get the idea.

I never trust myself to remember anything. I am not sure I would even be in business without the calendar on my phone alerting me daily of appointments. I like to believe it is because my mind is packed with important information that could change the world any day, or if I ever am stopped by the Jeopardy squad I am ready; unless it’s an Opera question, then I’m screwed. I think everyone has more on their minds than ever before and I often have a hard time shutting my mind off to relax or even sleep. Saturday night was a good example; I was tired, laid down and nothing. A little after midnight I decided to begin reading my July book club book. At 4:15 I had read 172 pages, still awake but my eyes were tired and having trouble focusing, so I tossed until 7:00 a.m. When I returned from church I finished the other 140 pages and would not let myself lay down hoping to prevent a repeat night. The book was One Plus One, by Jojo Moyes.

Green Bean Salad with Boiled Eggs and Garlic Parmesan Vinaigrette

 I have been trying to eat a salad for either lunch or dinner every day for the last 2 weeks, and it paid off last Friday. However, a plain salad of greens, tomato, onion, etc would quickly turn me off. I like to mix it up for variety. This is a good example and fresh green beans are so good. Try to get young beans that will snap easily. I don’t know why I had not thought about putting blanched green beans on a salad before. The last time my best friend and I were in Disney, we ate lunch at Be Our Guest, because you can NEVER get dinner reservations there, (hint it is the only place in the Magic Kingdom that serves alcohol at dinner, so all the parents are fighting to eat there) and my salad had green beans and beets on it, delicious. This recipe is adapted from Diethood, the Eating Effect.

 For the Salad

6 cups spring mix, or romaine, spinach, arugula, (whatever you prefer)

1 lb fresh green beans, stem end trimmed (leave them whole)

6 hard-boiled eggs, sliced

6 slices bacon, cooked crisp

1 small red onion, thinly sliced

*1 cup toasted pita triangles

For the Vinaigrette

¼ cup fresh grated Parmesan cheese

3 tab extra virgin olive oil

2 Tab white vinegar

1 Tab lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

Salt/pepper

Fill a large bowl with water and ice, set aside. Bring a large pot of water to a boil and add green beans and cook for 3 minutes. Drain and place in ice water immediately to stop cooking and keep the crunch. Drain.

  • Place salad greens in a large bowl; add green beans, crumbled bacon, toasted pita bread, and onions.
  • Prepare the dressing by mixing all ingredients in a jar with a lid and shaking well.
  • Add dressing to salad and toss well.
  • Divide into individual servings and top with sliced boiled egg.

* I use whole wheat pitas and cut them half the each half into three triangles. Separate layers if possible and place on a large baking sheet and broil until crispy on one side, then turn over and broil a few seconds longer. Watch them carefully, they burn quickly.

103 days and 18.62 lbs. till Disney Food & Wine. 

 

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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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