LOCATION: In our tiny house in Mission, Texas
WEATHER: Mostly sunny. High 80
CLASSES: 2 water aerobics
Since chair yoga was not offered today (Saturday), I took a longer morning hike. The professional bicyclists were out. My normally solitary walk was filled with cyclists and joggers. The cyclists were all dressed up in bike gear and a back-up car was following them with lights for their safety (in the morning fog). All very nice. They all greeted me with cheers of “Good Morning” or “Buenos dias”.
I am going to quit complaining about the weather as is it better here than most any other place. Even though the weather was fine today, the swimming pool water was still cold, and water aerobics was uncomfortable. Only a fellow Minnesotan and I did the classes. Afterwards, I sat in the hot tub to warm my bones up.
George finished his painting projects. He continued covering some nicks and spots on the cupboards and doors. He touch-upped some spots on our island, too. Then, he finished the wine rack that he made us to go under the bar refrigerator. It looks nice!
I did some computer work in the clubhouse, and afterwards played some Christmas songs on the organ there. Thank goodness no one was there to hear me as I am very rusty. It was fun.
Then – madness. We had to go shopping at the supermarket. Not only is it Saturday, when it is normally crazy busy, but it is the Saturday before Christmas! It actually wasn’t all that bad, and they had extra staff manning the check-outs. We did some shopping at the liquor store, too, so the outing was an expensive one! There were a lot of empty shelves at the liquor store….especially in the huge tequila section! 🙂
By the time we got home and got everything put away, it was almost 6:00. We sat outside with a beer and wine to enjoy the beautiful sunset and temperature, and for me, to relax. It seems that I am running all of the time!!!
DINNER: WOW! I made this Jacques Pepin salad that was superb! I am definitely going to make this again:
MUSHROOM AND WALNUT SALAD WITH SOUR CREAM DRESSING
4 cups sliced mushrooms – white button or cremini
1/2 cup walnut pieces
2/3 cup sour cream
1/2 cup minced scallions
2 T fresh lemon juice
1 tsp salt
1 tsp pepper
8-12 Boston or butter lettuce leaves washed and drained
Combine everything (but the lettuce) in a bowl. Cover and refrigerate until serving time. (Best to make ahead so that it sets for at least 30 minutes).
When ready to serve, arrange the lettuce leaves in nests in four wide bowls. Spoon the mushroom mixture into the lettuce nests.
The lettuce is exceptionally tender and pairs so well with the dressing. Loved it!
A note about lemon/lime juice. It is definitely worth buying a lemon squeezer and using fresh lemons and limes in cooking. Fresh lime juice makes all the difference in the world in margaritas. (I am getting a small reputation here for my margaritas….the secret is fresh lime juice and NO pre-prepared mix).
Main course was my own invention (not very brainy, but good…) Pasta with butternut squash pasta sauce. I served it with a dollop of extra baked butternut squash, green onions, and parmesan. Easy-peasy and very different. This made for a nice non-meat meal.