“You wake up in the morning, and your purse is magically filled with twenty-four hours of unmanufactured tissue of the universe of your life! It is yours. It is the most precious of possessions. No one can take it from you. And no one receives either more or less than you receive.”
– Dr. Thomas Arnold Bennett
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!
We officially celebrated family Easter last week at Whirlyball, so I thought it was worth sharing a few more pictures. Easter itself was not very exciting… Nissa and Khalen joined us for church, followed by brunch at Union Rooftop in downtown Minneapolis. At least the cheese curds were fabulous and Khalen found a new place for date night!
RECIPE OF THE WEEK
I was looking for a vegetable salad that would feel more summery than the weather and this salad based on a recipe from Natasha’s Kitchen filled the bill. Our family also liked it as a salsa dip with tortilla chips.
AVOCADO CORN SALAD/SALSA
- 1 pound cherry tomatoes, quartered
- 10 ounce package of frozen corn, thawed (cooked if desired)
- 2 avocados, peeled, pitted and cubed
- 1/2 red onion, thinly sliced (1/4″ on mandoline)
- 1/4 cup parsley, chopped (original recipe calls for cilantro)
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons lime juice (1-2 limes)
- 2 teaspoons minced garlic
- 1 teaspoon sea salt or 3/4 teaspoon table salt
- 1/8 teaspoon black pepper
In a large salad bowl, combine tomatoes, corn kernels, avocado, red onion, parsley and garlic.
Drizzle the top with 2 tablespoons extra virgin olive oil, lime juice, salt and pepper. Toss gently just until combined and serve.
