My poor husband. I don’t say this lightly, because I truly enjoy reminding him what a lucky man he is… most of the time. But when it comes to this, I admit it’s not easy being my significant other.
See… he’s not allowed to “not like” foods. I mean, technically, he is… but I don’t take it well. I feel the need to take up that banner of that food and convince him that he really does enjoy said food, if only he had it prepared the right way, or in the right circumstances, or from the right source. It starts innocently enough. He says, “You know, I’ve never been a big <insert food/ingredient here> fan. I just don’t like it.” Me: “WHAT?!?!”
You may have noticed that I don’t have a whole lot of breakfast recipes around here. It’s not that I have anything against breakfast, or that I don’t like to cook it. It is true, however, that I have no interest in things like blueberry cheesecake stuffed french toast or cinnamon roll pancakes with cream cheese-butter-maple-syrup icing. Those things sounds delicious, but, in all honesty, I think if I ate them for breakfast I think I would either pass out from the sheer force of sugar or, at the very least, not make it til nap time.
Are you starting to get worried about us? It took me a while to realize that if I was reading what’s going on in my kitchen, I’d be worried, too. Because, seriously, we’re not exactly coming off as health nuts. There’s a lot of talk about pulled pork
, and dip
, and cookies
… and cake
. Oh, the cake. But I promise you that we do indeed eat salad sometimes. Most of the time, actually. But so often, a salad that I throw together for dinner really isn’t worth mentioning. There’s no recipe to post, and pictures of romaine lettuce can get pretty tedious. These salads might not make it to the blog, but they’re around, I promise.
Well a couple of night ago I went a little crazy. I decided that not only would I make a nice little salad to have with dinner, but I would make something different. That means no romaine or iceberg, no tomatoes, no cucumbers. I had earmarked this recipe as one to try, and it seemed like the perfect thing. No matter that watermelon isn’t exactly in season yet. No matter that I had to harvest almost my entire arugula plant in the garden to make two teeny salads. It just seemed right.