The Last Brunch with Mandy and Ray

One of our constant assigned projects while on summer and winter breaks in elementary school was keeping a vacation journal.  Although I enjoyed writing and doodling in my special note books, I would always go for days without writing, and make up for it towards the end by writing several entries at once.

I’m kind of re-living that experience now with this. Part of a reason why I have this blog is to have a justification for my dorky habits, like snapping pictures of food.  I have neglected this for a good part of the summer, and I still have loads of pictures that don’t really belong anywhere else but here.

While going through my files, I found these pictures from when Mandy and Ray came over for brunch.  I think that was the last time I brunched with them, which I hope to rectify within the next few days.  I remember not really wanting to cook that day, so I just made 2 different salads that I make on pretty regular basis, and stir fried vegetables.  I also remember that Mandy liked the prosecco mimosa.

Her and Ray’s anniversary is coming up.  They got married on Halloween last year.  They dressed up as bride and groom, Matt and I dressed up as them.  I think that was the first time I dressed up for Halloween, ever, as well as my first attendance at my close friend’s wedding.  So, it really was a special day for me.  And I guess for them too.

(I will try to provide more recipes, but a lot of times, I never measure anything, and there are not even real ‘steps’, so in that case I’ll just summarize the general idea.)

Red Cabbage and Carrot Salad

*This is my version of coleslaw.  I don’t know what to call it

red cabbage and carrots, very thinly sliced
a handful of fresh chopped dill
a handful of raisins
dressing:  balsamic vinegar + +lemon juice + minced shallot +olive oil + mustard + honey or maple syrup
as much ground pepper and sea salt as desired

Toss everything and let it sit in room temperature for 20-40 minutes before serving.

Serves 4-6.

Cannellini Beans and Watercress Salad

1 can of cannellini or giant white beans
1 bunch of watercress, washed and spinned/drained thoroughly
1 small shallot, sliced
a bit of chopped red onions
lemon dressing:  juice of 1 lemon + olive oil
as much ground pepper and sea salt as desired

Toss everything and serve!

Serves 4-6.

Filed under: salad  breakfast  greens 

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