Carrots and zucchini are gently made into thin ribbons with a vegetable peeler and tossed with a simple dressing of tart but sweet balsamic vinegar, rich fruity olive oil and fresh basil. It makes a refreshing, simple salad to make on a busy night.
Like last night. I turn in my manuscript for my new cookbook today. This last week has been a fun time of seeing extended family, staying up late, and eating too many sweets. It will surprise no one to find out that I caught a cold after a week of this (and being exposed to several people who already had it).
Not feeling well, and having several things piled up to do on my proverbial plate, I wanted to make a quick dinner last night. We had been at the beach and around town eating at local restaurants with the family for too many days in a row, and I felt very much like I needed nourishing, simple food again. Within a half hour, I had rice, meat, and two simple salads on the table, this one included. I felt a little better already. I lit some candles on the table, and my husband surprised me with a bottle of Rosé wine. It turned out to be a nice dinner after all.
With my book being turned in today, my thoughts for the next couple of weeks involve lots of simple food, and good family time while enjoying the beautiful frugal things in life. Look for those upcoming themes from me this next month.
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