I’m currently sitting in the Huntsville library, trying to force myself to create my composition syllabus for the upcoming semester.
Say it with me: “UGHGHGHGHGHGHG.”
At the end of some summers, I feel an eager anticipation for fall. Remember this post? It’s one of my favorites.
This summer is different.
I’ll take the 95 degree days and oppressive heat if it means I don’t have to go back to work and trade my mornings of hanging out with this sweetie pie:
…for mornings of lectures and piles and piles (and piles) of freshman composition papers explaining to me why the drinking age should be lowered to 18.
Sigh. I’m just not ready for summer to end.
Alas. Onward and upward.
We had a delicious Asian-inspired salad for dinner last night. I’m getting better about cooking for two nights—that is, using ingredients that will lend themselves to more than one meal. On Monday night, we had pork tenderloin with corn on the cob and couscous. We had a considerable amount of pork leftover, so I used it to create this yummy salad:
Crunchy Asian Salad
1 napa cabbage, chopped
1/2 red bell pepper, chopped
1 carrot, sliced into strips (I use my julienne peeler for this)
1 package ramen noodles, cooked without spices and cooled
1 bunch basil, chopped
1 bunch mint, chopped
1 bunch cilantro, chopped
1.5 cups chopped pork (you could easily use chicken or shrimp or whatever you have on hand—or leave it out for a veggie salad!)
2 tbsp. roasted peanuts
1/4 cup prepared peanut sauce
1/2 cup water
2 tbsp. soy sauce
juice from one lime
Directions: Combine chopped veggies, herbs, noodles, and pork. In a separate small bowl, combine peanut sauce, water, soy sauce, and lime juice. Pour over veggies. Top salad with peanuts.
Mmmmm….this was so refreshing! The flavors of the fresh herbs really brighten the salad.
Well, off to do a bit more work! Hope you have a great Wednesday!