Today was a bit sad and stressful, and at 7pm we realized we had no dinner and no time to make the chicken, white bean and pesto stew I thawed a package of chicken thighs for. No matter. We tore open the tub of organic spring greens ($5 for a giant plastic tub at the Superstore – and like foam stuffing, it seems to expand as you pull it out) and started tossing things in: the last of the deli ham, grape tomatoes, a few shriveling mushrooms, toasted pecans, and the last third of a jar of spiced pickled beets I bought at the market.
The best part was, I used the sweet, spiced brine as a base for a salad dressing, with balsamic vinegar, a squirt of grainy mustard, some canola oil and a drizzle of flax oil (1 tsp. has more omega 3s than a 3 oz. filet of salmon!) – shaking it all up in one of my IKEA oil & vinegar bottles.
After dinner I made hot crossed buns for CBC tomorrow morning – this time I revamped them a bit from the traditional version using those candied fruit bits by adding orange (in the form of grated zest and candied peel) and chocolate chunks. When they come out of the oven, I’ll cross them with chocolate – place a small handful of chopped chocolate or chocolate chips in a ziplock baggie, seal and put in a bowl of warm water until it melts. Snip a small piece off the corner and squeeze the chocolate out onto the buns.