The kids are back in school this week which oddly means I am not as busy as the prior two weeks. Don’t get me wrong – I got out of work on time once this week, but at least my late days were reasonable late and not twelve to thirteen hours after I got there.
As I sit here and write this Bob is doing some crazy rap thing for his work. I’m not sure what, and I’m not sure I want to know, but it just reminds me of the question Laura posed at the wedding … “Did you ever think you would marry a man who knows every word to the Humpty song?” No. Just a simple no. I’m not sure why I remember that question so well, but it may have something to do with the picture of Bob dancing and rapping in a suit as my mother danced along. Not something I am very likely to forget for a very, very long time.
But on to the important stuff … Food. This week was not exactly conducive to culinary master pieces that were photo worthy. Long days and falling asleep on the couch by nine don’t make for exciting dinner options. However, I did manage one very tasty photo worthy meal this week. Dandelion and spinach salad with goat cheese and tomato dressing.
I must admit I was skeptical about this one. Dandelion greens are usually way too bitter for me, cheese based dressings are like cream based dressings and not my thing and spinach is very hit or miss for me. I was so pleasantly shocked at how good this turned out. I would have happily eaten it for the meal itself.
The salad was basic – dandelion greens, spinach, red onion, pecans and bacon. The dressing took goat cheese, white balsamic vinegar, olive oil and one plum tomato in a food processor. Pulse until it is all combined and liberally dress the green mixture. Had I known how much I would have liked it, it would have been dinner alone. I could have easily eliminated the bacon for a great vegetarian, grainless meal, but alas, I did not know so I paired it with a grilled flank steak.
This was such a great meal. I did not get bitter from the greens, the cheese gave it a lovely texture and heartiness and the red onion and pecans a crunch that was needed. It does not, however, save well. I tried to take the remains to work for lunch and wow was it bad. So this is not a make ahead recipe. But now I know and I can take the dressing and salad separately.
Tomorrow is ribs, so I should be able to get a picture of those. Hopefully.