(this is a previous post that I forgot to publish before I left for the beach)
St. Patrick’s Day is around the corner and because that day is also my birthday, I always chose NOT to wear green. It’s not my favorite color although people give me a lot of compliments when I wear it. I figured, it’s my birthday I’ll wear what I want.
This year is a little different. I’m learning to embrace my inner green-ness. I’ll be wearing green on my birthday but the days leading up to it, I’m trying to eat more green veggies. The more I read, the more I’m convinced that green food is good for me. And, I’m not thrilled about 34. This is the first birthday that I’m dreading. I don’t feel like I’m 34. But I don’t feel in my 20’s either. I don’t have that health and vitality feeling that I usually celebrate and flaunt each birthday. I feel a little birthday depression sinking in.
So, dinner tonight was a spinach salad with goat cheese.
I made my own dressing with the best balsamic vinaigrette. This stuff is a little thicker than the stuff at my local store. I got it from Williams Sonoma, of course. With this, I added olive oil and a few splashes of some good wine from Australia. It’s very light and not too dry.
I also had a craving for Beans and Greens with sausage.
- onions, garlic
- Applegate Farms chicken sausage-spinach and feta
- light red kidney beans
- mozzarella cheese
I started with onions and garlic sautéed with the sausage. I’ve decided that life is too short to eat a lot of meat with nitrates when there are readily available meat products that are better for me. If I have the choice when eating in, I’m keeping this stuff around.
After all that started cooking through, I added the kale and let it wilt. I also added the beans.
Finished! And in keeping with my greenery, I’m using my Anthropologie kelly latte bowl and Williams Sonoma leaf napkin.
So, here’s to my upcoming birthday. May it be a good one.