I’ve never had much luck with growing flowers or plants. Anything that requires regular watering or tending to, just isn’t for me. I think if plants could meow like cats do, then I might be reminded to water them on a regular basis. Instead, I notice them shriveled up and wilted after a week without water and I feel really guilty about it. I had moderate success this spring with a hanging basket of strawberries, but I’m convinced that was a fluke!
The salad so nice, I made it twice! Twice in the same week, that is. It’s amazingly simple, and perfect for summertime when you don’t want to turn on the oven very often, and when a big bowl full of ripe tomatoes, fresh basil and good crusty bread soaked in vinaigrette is all you’d want to eat.
I live in a vegetable-challenged household. I do all the cooking, and my boyfriend and our roommate tend to be picky eaters, especially where certain vegetables are concerned. Sadly, this salad was not the thing that won them over to the world of green and crunchy veggies. I, on the other hand, loved it!
I wake up for work at 5:30 every morning. At this time of the year it’s still pitch dark outside (and cold, even for Arizona standards!), and it makes it very hard to get moving, much less to eat breakfast. All I want to do is turn off my alarm clock, send a text that says “Sorry I won’t be coming in today, I’m far too sleepy.”, and go back to bed.
oven + apron 