Tuesday, August 2, 2011

There aren’t enough days in the weekend, unless you are me…

Do you ever have those days where you spend the whole day thinking it’s one day of the week and then all of a sudden you’re like Wait. Today is so not Saturday! It’s Tuesday, for cryin out loud!

Yep, that was me this morning (and probably again this afternoon). I was sitting here thinking I didn’t need to do anything, you know, like write a blog, clean the bathrooms, or wash at least one of the four piles of laundry, because I was sure it was a beautiful Saturday morning. And NO, we do not do those things on a Saturday. Shut up.

You will be happy to learn that I did, indeed, have a post in mind for today, TUESDAY, so you need not suffer pictures of my dogs my writer’s block.

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Okay, I lied.

 

 

 

 

Alright, the real post for TUESDAY is a recipe. So let’s just call this Tasty Tuesday, shall we? We can pretend I’ve known that since the minute I woke up.

If it really was Saturday and you had a block party to go to, and didn’t have a super cool brother to fly a helicopter over your house to impress the neighbors, you could impress them with this really yummy side dish, “Sunny Vegetable Salad”  I’ll show you how.

Let’s grab the ingredients:

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5 cups fresh broccoli florets
5 cups fresh cauliflower florets
2 cups shredded cheddar cheese
2/3 cup copped red onion
1/2 cup raisins
1 cup mayo
1/2 cup sugar
2 TB red wine vinegar
6 bacon strips, crumbled
1/4 cup sunflower seed
  

 

Chop the broccoli and cauliflower into bite sized florets and place in large bowl. Chop the onion (or leave it out if you don’t like onion, as I do) and place in the bowl with the shredded cheddar cheese (if for some reason you forgot it was Saturday and thought you had everything you needed for the salad, but didn’t, you can use shredded Mexican Four Cheese – but the cheddar is better) and the raisins.

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Save the bacon and sunflower seeds until just before serving.
In a small bowl, mix together the dressing ingredients: mayo, sugar and red wine vinegar.

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Toss all together to coat. Cover and put in fridge for at least one hour. Sprinkle with bacon and sunflower seeds just before serving.

Because I was so excited that I gotten buzzed, I totally forgot to take the “after” picture, so will steal one from Taste of Home, which is where I got this recipe a hundred years ago.

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This might not surprise some of you, given my recent admission, but just now, just this VERY MINUTE, I realized the sunflower seeds are the reason this is called Sunny Vegetable Salad!  Doh!!

Now that I have remembered that it is, in fact, Tuesday, I now need to get busy doing Tuesday things, like laundry and cleaning.

I am seriously rethinking Tuesday’s duties. Cookie baking and wine tasting? Helloooo Tuesday!

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