What's for Dinner? 6/2/22

 Good Morning!

It's cooler this morning and damp.  Rain is on the way and will be here shortly.  The coolness is a relief, the dampness is making me feel all stiff.  Before I get into food, I want to share a bit of my walk yesterday.

I walked the trail in Oaks early (was walking before 8:30 a.m.).  It was simply lovely.  There were a number of people out and about but it was not crowded by any means.  I felt so good (both my back and my feet) that I managed to walk 4.46 miles!!!  I use the "Map My Walk" app.  I'm finally getting back to my pre-back issues distances which thrills me.  I came across this cute family:

I guess maybe two families since there are 4 adults and many babies.  So cute.  Then I saw this guy on the Perkiomen Creek.  He was really moving along fast.

The air smelled so sweet and there were a number of "weeds" in bloom,

And at one point the ground was littered with these blooms.  Not sure what they are and the only thing in the general vicinity was a tree with white blooms high up.  Does anyone recognize this?

My guess is that the weather will keep me from walking today, but I've got a busy work morning anyway.

Last night we had cold shrimp for dinner along with a salad made with fresh green beans, red onions and tomatoes dressed with EVOO, red wine vinegar and S&P.  Yum.  I also cooked the bamboo shoots.  They were AWFUL!!  LOL  I guess I need a demonstration from Bonnie on how to cook them properly.  I did what she said (par-boiled then stir-fried in oil with garlic and ginger).  I'll be seeing her in another week and maybe can figure out what I did wrong.

Meanwhile I made a new-to-us salad over the weekend that we absolutely loved.  It was so fresh, refreshing, crisp, etc.

Chimichurri Chickpea Salad

Chimichurri

• ·         ½ C chopped fresh parsley
• ·         ¼ C chopped fresh cilantro
• ·         ¼ C olive oil
• ·         2 TBS red wine vinegar
• ·         1 clove garlic, minced
• ·         ½ tsp dried oregano
• ·         ¼ tsp ground cumin
• ·         1/8 tsp crushed red pepper
• ·         ¼ tsp salt

 Add everything together and stir to combine.

 Notes: 

·         I thought I had fresh parsley, but couldn’t locate it in the frig…used dried…found the fresh parsley 2 days later – LOL

·         I used fresh oregano (thank you Rob – our neighbor)

 Salad

• ·         2 15 oz cans chickpeas drained and rinsed
• ·         1 pint grape tomatoes

 First of all, I roughly halved the recipe (there are only two of us here).

Slice the grape tomatoes in half (I quartered them because honestly, some of them are HUGE).  Put chickpeas and tomatoes in large bowl.  Add the chimichurri and stir to combine.  Serve immediately or refrigerate until ready to eat (up to 4 days).

 The original recipe calls for 2 oz of feta crumbled in with the tomatoes and chickpeas.  However, I’m probably the only person on the planet who does not like Feta.  At all.  I don’t like cheese in my salads.  I don’t like cheese on my meat.  I know…it’s ok if you disagree with me…just don’t make me eat the cheese – LOL

 Meanwhile, this salad was really delicious and very refreshing.  I will be definitely making it again.

I think that's a wrap for me today.  I just heard thunder and I need to get working on my Thursday reports before the really heavy storms roll in.  Wishing you a great Thursday!