It’s been a very long week already… NOTE: (((Told you it was a long week…it’s Tuesday and I posted Monday Rambles!)))
We’re moving again. Out of Sun Valley back down to the Truckee River near the River Walk. Not a bad area to move to…just hate moving.
Had a furlough day yesterday…one of 12 for the year…as well, you know, the State of Nevada seems to think they can balance the budget by cutting the pay of state workers. What pisses me off is that while I, the administrative assistant, the one and only one running the department, has to take a day off with no pay…the faculty do not. The person who makes less than $40,000 a year takes a pay cut …but the guys who make $90,000-$232,000 do not. Great for the morale, folks!
Spent my furlough day at the dentist…I thought for just a cleaning, but ended up an all day thing with an appointment for July 1st to have a tooth pulled and set up for an implant. Which by the way, my LOVELY state insurance will not pay for. They’ll pay for a procedure to destroy two healthy teeth to set a bridge for the bad tooth…but won’t pay to have the bad tooth pulled and have an inplant therefore saving two healthy teeth. Hooorah!
While at the dentist I was flipping through Food & Wine magazine and came across this recipe. It looked great…sans the curry and the fact you had to heat your oven up to 425F. Not a curry fan. So I put my own twist on things.
This was how hot it was in my kitchen…and the rest of the house yesterday. So I cranked up the bbq outside. Recipe follows!
Michelle’s version of Cauliflower & Green Bean Salad with Lemon Yogurt:
1 head of cauliflower, chopped
1 bunch of asparagus, cut into 1/3’s (about 2″ long)
1 large red onion, sliced
toss with about 3 TBSP of olive oil, a few sprinkles of sea salt, and lots of fresh cracked pepper (I use the jar with 3 types of pepper corns that has the grinder on top).
Put foil onto your grill and toss the veggies on to the grill…bbq for about 20 minutes.
While that is bbq’ing…in a food processor I added 6 cloves of garlic (you can downsize if’en you want to…but why would you?!), about 2-3 glugs of olive oil, 3 shakes of balsamic vinegar (hmmm…maybe a teaspoon), some sea salt, lots of cracked pepper, about a cup of Greek yogurt ( I had Greek Gods Honey Yogurt in the frig), and probably 1/3-1/2 cup of cheese (I had a mix of Asiago, Parmesan, Romano)…mix it all together and put into the frig.
Next…take the veggies off the grill put into a large bowl and add half of the yogurt sauce…toss and put into the frig.
BBQ some chicken…get a loaf of Pugliese bread…your bbq veggies…bottle of red wine and enjoy!
Which by the way, I picked out this bottle of wine, pro*mis*Q*ous…it was on sale and it was red and I loved the name. 🙂 It’s a mix of Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah.
Ripe red and dark berry friut with hints of black pepper.
Meat — grilled, roasted and pan-seared. Pizza. Any time you want a red that’s not ridiculously serious.