I unintentionally took a Spring Sabbatical (I guess that’s what I’ll call it since it sounds better than making excuses about not posting.)
Regardless, I can’t help but notice my current quilt project, a baby-sized quilt made from scraps I’ve found or collected, has taken on a color an pattern loosely based on the stripes of our grand ole flag.
While we were in DC we ate at a fantastic French restaurant and had an avocado salad I swore I’d attempt to recreate once I got home. Here’s my attempt and the recipe:
Avocado Curry Salad
2 ripe avocados, diced into sizable chunks
1/4 cup of crumbled feta cheese
1/4 cup of chickpeas
2 T of curry powder
1 T of extra virgin olive oil
1 t of salt
1 t of pepper
Mix together and serve over endive lettuce with halved cherry tomatoes and a drizzle of balsamic vinegar. Filling, delicious and healthy!