What are you up to this weekend?
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We’re going to our neighbor’s house for dinner on Saturday night. Their specialty? Indian food. She dials down the spices for me, although she brings out the hot sauce(s) for everyone else.
What to bring? It’s a toss-up between this Radish & Pecan Salad or a Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries. For dessert? The Voluptuous Vegan’s Apple-Walnut Crisp
We’re also taking the puppies to visit a friend’s brand new doggy daycare. A dog lover at heart, she followed her dream and built her own business (literally from the ground up!) It’s been fun to hear updates over the past few months
“We broke ground!”
“Need to stop at Lowe’s, my husband and father are out of supplies.”
“Picking paint colors is tricky.”
“I love to see the building at dawn. it looks magical.”
Best of all? “Will you come to see?”
I wish for you a wonderful weekend. One filled with many warm and happy things
A few fun links from around the web
Latest snack obsession – Frozen Coconut Slices [via Sakara]
The presidents of the united states when they were young and hunky. #19 and #26 made me laugh out loud
We’ll spend 3.5 days of our life untangling headphones. Always good to know [via Edward Aten]
How to freeze pretty much anything [via Bon Appetit]
The Best way to find a holistic practitioner [via The Chalkboard]
Great idea for a party – Pizza(!) [via Saver]
The best article from the week – The Wisdom of the Aged [via NY Times]
Cheese triggers the same part of the brain as hard drugs [via Evening Standard]
We’re Not Kale: Wheatgrass, Spirulina, and all the other greens [via The Chalkboard]
How did you get into food? Too Many Cooks: The Food Network and other Gateway and other gateway drugs [via Food52]
In February Dana James is hosting two events for Wonder women archetypes. She’ll answer questions like what’s best for her to eat, how do her thoughts affect her body shape, and how does she identify “intruder thoughts” [via Food Coach NYC]
One of my favorite recipe finds from the week. A tasty sandwich spread made from chickpeas, veggies, and herbs
It makes a nice alternative as a sandwich filling in place of tuna, chicken, or egg salad. It’s great on pita bread, crackers, in wraps, or with simple lettuce and tomato.
Tired of hummus? Try it as a dip with simple veggies for your afternoon snack
Other chopped veggies can be substituted for the celery, and your favorite salad dressing for the mayo.
~ Adapted from AllRecipes
Veggie and Chickpea Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 stalks celery, chopped fine
- ¼ red onion, chopped fine
- ¼ cup dill pickle, chopped fine
- ½ bell pepper, chopped fine
- 3 Tbsp mayo + more depending upon how wet you like your salad
- 1 clove garlic, minced
- 1 ½ tsp yellow mustard
- 1 Tbsp minced fresh dill, optional
- 1 Tbsp fresh lemon juice, to taste
- ¼ tsp fine grain sea salt
- freshly ground black pepper
- Drain and rinse chickpeas.
- Pour chickpeas into a medium-size mixing bowl and mash with a fork.
- Mix in the remaining ingredients and add salt + pepper to taste.