Tag - cooking

Currently, deep freeze edition
Salad days

Currently, deep freeze edition

It’s 17 degrees out, which is actually warmer than it’s been. We went to MOD Pizza for lunch, marking the first time I left the house in days. Leave it to food to draw me out of my cocoon of warmth.

It’s always jarring when the Christmas decorations come down.

I think it’s going to be in the 30s this week so I’m about to break out my flipflops. Just kidding. I’m in 2 layers of socks until March.

Watching: Home Town on HGTV. Y’all*, I have fallen hard for this show. I saw the first episode a while back and it didn’t grab me. I’m glad I gave it a second chance. It’s a lot more DIY than Fixer Upper and has a lot more heart and respect for the homes. And not everything is open plan! There are walls! And doors! People can’t hear you peeing in the bathroom from the other side of the house! Now I just want to build things. HGTV does nothing for me but make me do work and spend money.

Reading: Sourcery, Discworld #5. My boo Rincewind is back! More about books on Tuesday with the monthly Show Us Your Books blog post.

Eating: This fried rice recipe from Meredith Laurence. She’s a fantastic teaching chef and the best part of QVC. Even I can make her recipes. I cooked shrimp for me and chicken for WM.

Moving: Today I finished Day 6 of the Yoga with Adriene 30-day TRUE series. I’m getting pretty sore but today I held a forearm plank for FOUR entire seconds.


Due to the cold and the fact that our lower level is on a concrete slab, I’ve moved my yoga practice upstairs to the craft room. Where the space heater is.

Playing: Spider Solitaire. I let Words with Friends fall by the wayside in December. Maybe I’ll get back into it.

Missing: My Christmas decorations. No, literally, I’m missing my outdoor flag that blew away during this blizzard-storm-thing we had last week. The rest of the decor came down yesterday. I’m a 12 days of Christmas person and my heart breaks when I see trees outside on December 26. Our tree comes from China so it stays looking good as long as I want!

Thankful: For working from home on Mondays. It saves me train fare!

*It’s been many, many years since I’ve heard that much Mississippi.


This was a choreful weekend, but a good one nonetheless. On this Sunday night, I’m currently…

Reading: I just finished Sonia Sotomayor’s My Beloved World this morning and next on tap is The Animators by Kayla Rae Whitaker. Both came from my local library. I’m trying to get there every other week. Libraries are good for my soul.

Mixing: I have a sourdough starter sitting on top of my refrigerator. For eleven years I’ve wanted to make my own sourdough bread. This morning I made a simple sourdough starter using this recipe, and by next weekend I’ll be ready to fail at making my own sourdough bread! Seriously, this looks like a lot of effort.

I’m supposed to feed it more flour and water every day.. I’m hoping it makes gurgely noises.

I also made a red wine vinagrette this week instead of white. Used less oil and more garlic. So exciting, right?

Playing: Words with Friends. Again. I’m pretty bad at this game. How bad? This bad.


If you’re one of my FB friends, hit me up and you’ll up your win count.

Salad days

Believe it or not, I am still cooking chicken every Sunday for the week. And although fitness levels wax and wane, I credit these preplanned lunches for keeping me at about the same weight I was last year when I stopped actively dieting.

WM still has his chicken in sandwich form. I usually have mine with a side of steamed mixed vegetables or edamame. Last Sunday I decide to be even more Pinteresty (Pinterestrier?) and make the mason jar salads that were so popular a few years back. I used this site as a reference for how to stack the vegetables in the jar. I also made my own vinaigrette, thanks to Martha Stewart’s basic vinaigrette recipe. Martha forever.

Shamelessly staged photo.

I had my reservations about it but even on the last day of the workweek, the vegetables were still green and/or crispy.

Look at that color!

I packed the jars with dressing, tomatoes, cucumbers, carrots, almonds, and baby spinach leaves. I cube the chicken and keep it in a separate container and add it to the salad at lunch.

Things I’m doing this week to improve the salads:

> Swap out the almonds for onion.
> Add more garlic and possibly some of my Penzeys stash to the dressing to kick it up.
> Bring a bowl to work for mixing/eating the salad because the paper plates there are small and wasteful.

In the spirit of salad, I leave you with a link to Women Laughing Alone with Salad on The Hairpin. (Which…is back?)

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