1) Position pitcher in direct sunlight to make sun tea.
2) Make candied pecans.
3) Make Copper Carrots.
If you haven’t noticed, I’ve been making a lot of things with carrots lately. I had a HUGE bag from Costco that I needed to use up. When Kyle saw the Copper Carrots, he almost looked too scared to even try a “no thank you bite”. Good thing we’re planning on going to a 4th of July party this weekend. It’s a lot to try to eat all by myself!
4) Make dinner.
Kyle’s was a Chicken Cesar Salad. (I made blackened chicken as per my dad’s instructions. I still think his is better, but since it’s a loose recipe, there’s always room for improvement. I’d say it was a pretty tasty attempt, though!)
My salad was an Amy original. I haven’t come up with an official name yet, but it’ll be something along the lines of “Sweet and Spicy Summer Salad”. The sweet comes from the candied pecans I made earlier. The Spicy comes from the blackened chicken. The summer comes from the fruit. (I used apples and blueberries.) In addition, this salad had onions, feta cheese, and a vanilla pear vinagrette I had hanging around from a dinner party with friends awhile ago. I don’t think I’d necessarily make the dressing again, so if I make this salad in the future, I’d probably switch up the dressing options.
Oh, also, just to clear things up, I made the sun tea to have with dinner. It was a perfect match for my eclectic salad.
And, to add a sweet treat to the end of our evening, Kyle and I walked to TCBY for a dish of White Chocolate Mousse. Boy does that flavor bring back fond memories for me. 🙂
Upcoming agenda items this week:
1) Eat breakfast at Neptune Coffee with my friend Emily and walk Greenlake
2) Make Banana Date Muffins
3) Meet Kyle at work for lunch and to hang out downtown