“The seemingly insignificant things that most of us spend our days noticing are really significant, have meaning, and tell us something.”
– Joan Didion
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 went to granddaughter Kennedy’s rugby tournament last weekend, but got interrupted by a thunderstorm so headed over to Wizard Wax to see where Maddie is working… fascinating ‘hole in the wall’ vintage shop. Kennedy’s team ended up winning the tournament. Our sister-in-law showed off the charming pastel she created for her granddaughter’s third birthday!
RECIPE OF THE WEEK
I had some leftover chicken breast and red grapes, which told me I had to make a chicken salad. This one from Southern Living fit the bill… I substituted walnuts for pecans and made a smaller size scaled down from the original recipe below.
CHICKEN SALAD with grapes and walnuts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cooked and chopped
- 3 cups red grapes, halved
- 1 cup walnuts or pecans, toasted
- Butter lettuce leaves, for serving
Mix, chill and serve on lettuce leaves. May store in refrigerator for 3 to 5 days.
