The above salad is the culmination of 7 years of food blogging. When I started my blog, my first blog post, I had no idea really what kind of blog this was going to be…hence, the subtitle “A blog about food, and a little about reading, and some sewing, and I might even knit something.” Notice that cats and gardening are not even mentioned. But food was listed first, and I primarily consider myself a food blogger. I’m not a super duper food blogger, since I really only blog about food a couple days a weeks, but I do feel that it is the glue that holds all my other interests together. Adds a bit of cohesiveness to the blog.
So, finally after all these years, I feel more confident in my ability to wing it. When I first started out, I religiously followed a recipe, choosing not to make something instead of risking a substitution. Now I will substitute things that don’t even make sense. Sometimes they work, sometimes they don’t. AND I can actually make things up that taste half way decent.
Like the above salad. I had some leftover grilled veggies (zucchini, yellow squash, red peppers and onions). Not enough to use by themselves. So I cooked up some quinoa, made a quick homemade herb vinaigrette (olive oil, lemon juice, fresh parsley and thyme), and tossed it all together, with some salt and pepper. Served along side the leftover grilled chicken. Perfect.
This is what it’s all about.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.