“We all need empty hours in our lives or we will have no time to create or dream.” ~ Robert Coles
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!
For John’s birthday this year the family gave him the gift of a day at the Minnesota Zoo… with the whole family. We had a perfect day last Saturday. We used to have a family membership and made many trips to the zoo. He asked to have a picture taken of him with everyone he had carried on his shoulders once upon a time…. all our children and grandchildren. That’s a lot of shoulder time!
RECIPE OF THE WEEK
I love salads that include both greens and fruit, and this one from Lunds & Byerlys Summer 2025 edition of Real Food grabbed by eye last week. It was a winner, heard many comments of “this salad is really good!”
FRESH CHERRY AND SPINACH SALAD
- 6 cups fresh spinach
- 1 cup fresh cherries, pitted and sliced in half
- 1/4 red onion, thinly sliced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 tablespoon maple syrup
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese
- 1 cup pecans, chopped
In a large bowl, combine the spinach, cherries and red onion.
In a small bowl or jar, add the olive oil, red wine vinegar, maple syrup, and salt and pepper to taste. Mix to combine.
Pour the dressing over the spinach mixture and mix with two spoons until every leaf is coated with the dressing.
Top the salad with crumbled feta cheese, chopped pecans, and additional sliced cherries, if desired.
