Well, in any case, the sad part is that summer is almost over, at least up here in New England. *SIGH* Now all I can think of is a dreadful, cold, rainy winter that is almost sure to show up... even if it won't be for another few months. (Maybe I should just be happy I don't live in Seattle.) What's making things worse is our fridge is acting up. As in, the freezer is way too cold and the fridge part isn't really cold at all. Since I'm not any good with technology, I'm leaving all those problems up to my Dad. Since we're too cheap to just call a repairman, this is what our kitchen currently looks like:
But I like to problem solve. I'm a geek, remember? Having a chemist and an engineer as your parents as well as a sibling majoring in biology and another majoring in economics, you just kind of can't help but develop a bit of an OCDish tendency here and there. For instance, my quirks include:
- Sorting out all the crayons I own into individual bags based on color groups
- Organizing the spice cabinet alphabetically
- Not opening one package of something until all the open boxes have been finished
- Tearing off those annoying 'fringies' when you take paper out of a notebook
My problem solving.
So, here we have all these lovely fresh fruits and veggies just NEEDING to be eaten, and here we also have a hungry, teenage, vegetarian trying to think of something for lunch. Do you see where this is going?
|A Summer Lovin' Salad!|
And it was good. I'm a believer (yeah, yeah, yeah, yeah, yeah, yeeahhhh). The veggie burger paired with blueberries is actually an excellent combination, if anyone is interested. I may have to expand on that idea at some other time... But back to the salad.
SUMMER LOVIN' SALAD
1 portabella mushroom cap
Splash Balsamic Vinegar
Dash of Rosemary
About 10 leaves Romaine Lettuce (?)
1 Frozen Veggie Burger (or homemade)
1/4 cup FRESH blueberries
3 FRESH strawberries
1/3 cucumber, sliced
Red Pepper, cut into strips
1 T. Red Wine Vinegar
1/2 T. Extra Virgin Olive Oil
Drizzle the Portabella cap with balsamic vinegar and sprinkle generously with rosemary. Place on top of the frozen veggie burger and microwave on high for 2 minutes (cooking times may vary). Meanwhile, toss up your salad with remaining ingredients. You can arrange them artfully if desired, because pretty things sometimes seem to taste better :) When portabella/burger are done, take them out and slice them up. Place on top of rest of prepared salad. Mix together vinegar, oil, and sugar, then pour over salad.
And... as always... ENJOY