There’s not much more we can do, really.
Well, besides maybe whine and complain. But I think we’ve already tried that and it didn’t work.
So all that’s left is…pretending.
We woke up this morning to eight inches of new snow. Yep.
And we’re supposed to get six to ten more inches before the day is over. It’s snowing heavily right now at 2:30 in the afternoon, so I’m going to assume the weather forecast was correct. Luckily snow is beautiful. Can you imagine if we had to endure months and months of something ugly falling out of the sky every year? See, it’s not hard to find something in this weather to be thankful for. I’ll hang on to that and keep pretending that this will all melt next week and it will warm up to at least the high 50’s so I can start working in the yard.
Today I made Tony and I a colorful lunch to help us get through the pretending of spring.
This whips up very quickly (maybe 10 minutes at the most) and serves two. We had about a cup leftover. Perfect for a bed for an egg “sunny” side up in the morning.
Warm Spring Salad
Organic Olive Oil
1 Chicken Sun Dried Tomato & Basil Sausage (I used Alfresco), sliced lengthwise then chopped
1 Small Organic Onion
About 1/2 Cup Organic Red & Orange Bell Pepper, sliced
About 1 Cup Organic Broccoli Florets, sliced
Large Handful Organic Baby Kale, chopped
Large Handful Organic Baby Spinach, chopped
1 Can Organic Black Beans, rinsed & drained
Blackberry Ginger Balsamic Vinaigrette
Salt & Pepper to taste
Heat the olive oil in a large skillet. Saute the sausage, onion, pepper, and broccoli until sausage is lightly browned and vegetables are al dente. Add the black beans, kale, spinach, and toss until kale and spinach wilt. Season with salt and pepper and a few splashes of your favorite vinaigrette.