I was a busy little bee today. I basically didn’t have time to be in a mood again, so at least there’s that, but I was slammed at work. This doesn’t happen that much in the summer, because my teaching load is lighter and I’m usually working on projects with more fluid deadlines, but today was back to back to back. To back. And back again. And I’m still not done – I have a few more things to wrap up at home tonight. The good news is that it’s Wednesday, which means two more days and then it’s smooth sailing into a weekend of… cleaning.
Anyway, on to the food. I was all excited to make this saffron lemon chicken salad thing from Ellie Krieger’s cookbook, and then I went to the store to buy saffron and I definitely came home without it. It was in the spice area with all the other normal spices, but instead of being, you know, 4.99 or whatever, it was 19.99. And there were about 6 strands of saffron in there. What kind of jackass business is that? Those strands of saffron probably cost more than my outfit that day. So what we had was lemon chicken salad. Sans saffron.
That chicken salad was awesome. I chose it specifically because I had a pound of green beans from the farmer’s market that needed to be used, and this recipe called for a pound of green beans. Lucky me. I was also intrigued because it involved cooking a lemon, scooping out the the insides and chopping up the peel for the salad. Zesting would’ve been easier, but this had really good flavor. So it was green beans, marinated grilled chicken breast, lemon peel, and a nice lemon-honey vinaigrette. With some bulgur on the side. Oh, bulgur. How I’ve missed you.
Okay, time to work and get myself psyched for a 5:30am gym trip.