killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable


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You and Me Fixin’ Dinner in the Dark

Yesterday some powerful storms blew through middle Tennessee. I don’t know if it was officially labeled as a tornado, but let’s just say that I saw a large metal piece of the roof from the building next to mine blow off like it was tissue paper.

A few hours later, when I crawled out of the company basement and ventured home, my power was out.

Yes, I’d say this qualifies as trouble.

But a girl’s still got to eat! I decided to make my perfect, simple spring salad since I had all the fixings and a salad doesn’t require and form of heat.

I was very careful while slicing & dicing by candlelight.

Found the tomatoes thanks to my trusty flashlight!

My friend and coworker Leigh Ann was in the same predicament, and we were texting throughout the ordeal. The woman is resourceful! Her caption for this photo: “Where there’s a will there’s a way.”

Her soup grilling efforts are very impressive! If I ever decide to travel down the Oregon trail in a wagon, I’m taking Leigh Ann with me. You know, as long as there’s a gas grill loaded in the back of the wagon too.


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Perfect, Simple Spring Salad

I rarely used to make salad at home because I couldn’t seem to eat all the lettuce before it went bad. Grrr. But this simple salad is perfect since one head of lettuce only makes two salads. Woo hoo! No more money down the drain. Plus, it’s delicious as is (especially on nights like tonight when I am watching The Biggest Loser during dinner), or it’s an uncomplicated canvas to add your own flavor touches.

Perfect, Simple Spring Salad
Makes 1 salad

1-2 tablespoons extra virgin olive oil
½ lemon, juiced
Salt & fresh ground black pepper
1 small shallot, minced
½ container cherry or grape tomatoes, halved or quartered depending on size
½ head Butter lettuce (aka Boston Bibb lettuce), chopped, rinsed & dried

  • In the bottom of a bowl, combine olive oil, lemon juice, and salt & pepper.
  • Prep shallot and tomatoes, adding each to olive oil mixture as completed. (You could even let this sit for a few minutes if you need to do something else while the shallot and tomatoes break down. Plus, the juice from the tomatoes adds a ton of sweet, acidic liquid to your dressing.)
  • Add lettuce, toss to coat, and enjoy!

Next time, I think I will:

  • Change nothing. Duh. It’s called “Perfect” for a reason. But you might want to add green onion, grilled shrimp, avocado, cheese, or any other lovely ingredient that floats your salad boat.