MIA

Sorry about my recent inactivity. My best friend and I road tripped from Clarksville, Tennessee to Bryan, Texas last Sunday. She will be attending The George Bush School of Government in the fall for her masters degree. I've been helping to get her settled into her new home and town :) 

Shortly after getting to town we went straight to the HEB (grocery store for you non Texans) as we were both craving fresh and healthy food. Imagine our surprise when we got back to the house she's renting and the stove won't light. Dinner plans quickly changed from shrimp sautéed in a pan to shrimp baked in the oven...after about 30 minutes we realized the oven (while warm) was definitely not performing its baking duties. So we again changed plans and opted for a fresh salad of baby arugula and spinach with sliced fennel, chopped tomato, mushrooms, a few halved grapes and chopped cucumber topped with some nitrate free turkey and dressed with a Dijon mustard, local Texan honey, and balsamic vinegar dressing. 

The aforementioned shrimp (after baking for an hour and a half) while not used the night of was used in this morning's breakfast of scrambled eggs. Another one for you to file away under fast and delicious.