“Forever is composed of nows.” ~ Emily Dickinson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This past week has been a week of nows… wishing our granddaughter a happy birthday and wishing her well as she heads off to Winona State University… celebrating August birthdays with two dear friends… celebrating the joy of friendship as our breakfast club came together… enjoying the gift of a friend’s homemade wine… thrilling to the Guthrie’s fabulous production of West Side Story with my birthday buddy and our husbands… grieving with dear friends over the untimely cancer death of their 15-year-old grandson… Life goes on with the now… and now.. and now… as we met with John’s kindergarten teacher yesterday as she prepares to move into assisted living, and as I help my friend and client (move #4) move to his dream of living near the river in a small river town.
RECIPE OF THE WEEK
This week’s recipe is one that I tore out of a magazine that sounded like a simple, refreshing summer salad… and it was fabulous, both light and satisfying. I love the dressing that tastes like it’s almost not there… and I am a sucker for the taste of fresh sweet corn kernels!
REFRESHING TEX-MEX SALAD
SALAD
- 2 1/2 cups shredded rotisserie chicken
- 15-ounce can pinto beans, rinsed
- 1 cup fresh corn kernels (2 cobs)
- 1/2 red onion, thinly sliced
- 1 bag leafy romaine lettuce
- 1 cup fresh cilantro
- 1 avocado, diced
DRESSING
- 1/4 cup fresh lime juice
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon each salt and pepper
In a bowl, toss chicken, beans and red onion.
Whisk dressing ingredients together in a small bowl and toss half with chicken mixture.
Add lettuce, cilantro and avocado to chicken mixture and combine.
Drizzle remaining dressing over salad and serve with tortilla chips if desired.
