MDP was gone last week to training in Oregon. It’s the longest we had ever been apart and I must say absence makes the heart grow fonder…at least for us. We were texting and call each other like teenagers. I took that week as an opportunity to get things done since sitting around missing him wasn’t accomplishing much.
So I cleaned out the pantry. It’s a nice pantry (though I’m not really into the sunflowers they have in there but whatever). It was kind of a mess and I was surprised how much expired food was in there sadly even stuff that expired before we moved so I moved over expired food. Go me.
In doing so I had to drag everything out only to realize I have a baking chip problem. 🙂 17 bags of just chocolate chips is totally normal right?
I bought myself flowers because I had never seen coral colored peonies other than in a catalog before and well they are my favorite flower.
Was eating some granola and was reading the label….ummm? Cats? Yeah, I know it says oats but when you first wake up and read that trust me you are thinking you just ate organic cats.
I tried the chocolate birthday Oreo last year and it was good but these are downright addicting as I think they taste far more like cake than the others. Also people keep telling me that they make a Sherbert Flavor. I can’t find it I’m so sad.
Peabody vs. the knife ended badly. I sliced open the inside of my finger on Friday afternoon. Luckily a small hole and they gave me the option of stitches or butterfly and I always go butterfly. So glued back together again. 🙂 Graceful I am not.
The other thing I did while MDP was gone was make a huge batch (double this recipe) of Broccoli Salad (my favorite way to eat broccoli) and ate it the whole week he was gone. I double the bacon that this recipe originally called for and add cranberries and sunflower seeds and nix the tomatoes. You can play with it as well.
1 pound broccoli, chopped into bite size pieces
1 pound cooked bacon, crumbled
1/2 cup chopped red onion (I am allergic and did not use)
1/2 cup golden raisins
¾ cup sunflower seeds
½ cup dried cranberries
8 ounces sharp Cheddar, shredded
1 cup mayonnaise
2 TBSP white vinegar
1/4 cup granulated sugar
Place broccoli in a large bowl. Add the crumbled bacon, onion, raisins, cranberries, sunflower seeds, and cheese.
In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add to broccoli mixture and toss gently.
Refrigerate for 30 minutes and serve.
Adapted from Paul Deen FoodNetwork.com