Thursday, July 21, 2011
Welcome Home, Dillon!
The war has stayed somewhat distant from me since I have not known all that closely anyone serving...until this last year. I have kept updated on his well-being through his mom who has kept a flag and a light burning just for him until his return. Tomorrow, she can take the flag down and extinguish the flame. Wonderful day...
I was in Sioux City today for an appointment and saw the big tire man on the corner dressed up to honor our troops.....just loved it!
Now about food....because it is so often about the food! Earlier this week, I made a Greek salad. It is the first time I have made it for myself and it. was. awesome! I got the recipe from The Pioneer Woman blog and the only thing I changed was to use reduced fat feta cheese and Splenda instead of sugar. Oh, I also used basil-infused olive oil. I enjoyed it with a slice of cheddar jalepeno bread I bought at Hy-Vee! Isn't it pretty?
Tomorrow night, I am going to a 40th birthday party and I am bringing homemade guacamole dip and cumin pita chips! I love that this....
1/3 cup olive oil
2 Tbls. cumin
1 Tbls. salt
Preheat oven to 375 degrees. Split each pita in half. Brush both sides with oil and sprinkle with cumin and salt. Cut each half into 4-6 wedges and spread in a single layer on ungreased baking sheets. Bake for 10-15 minutes, turning pitas over and swapping position of pans half-way through, until pitas are crisp and golden.
2 ripe avocados
1/2 small red onion, minced
1 Tbls. minced seeded jalepeno
2 Tbls. chopped fresh cilantro
2 Tbls. lime juice (fresh from lime)
1/4 cup finely chopped tomato
salt and pepper
Mash the avocado with a fork until chunky. Mix in onion, cilantro, jalepeno, lime juice and tomato; season with salt and pepper. Cover with plastic wrap pressed directly onto guacamole and chill for 20 minutes.