It’s 2016, and you know what that means?
You’re getting older.
I’m not bothering with New Year’s resolutions – out of the 45% of Americans who made resolutions for the new year, only 8% are successful in achieving them. Instead, I’m creating new habits, and I’m doing it slowly. Instead of trying to fix a million things at once, I’m tackling one habit at a time. Instead of coming home and throwing my keys and purse on the table, I’m putting my stuff away, and I do light cleaning for 10-15 minutes before I start dinner.
Hey, it’s a start.
Right after the new year, I went to the grocery store to stock up for the next two weeks. Got the usual stuff — turkey meatballs, ground turkey, veggies, apples, whole wheat sammich thingies, Greek yogurt, blah blah blah — and when I was standing in line to check out, I wanted to tell everyone, “This isn’t a New Year’s resolution to eat healthy! This is how I normally eat!”
Yeah, I’m a bit sad.
At the end of 2015, I went to a movie/potluck party I found through Meetup.com. I was more than a little nervous meeting perfect strangers, but that quickly faded. It was one of those groups where you feel like you just fit in from the beginning (it didn’t hurt that the hostess likes giving hugs!).
I brought my Greek Pasta Salad with me to the potluck, it’s always a big hit at parties and gatherings. The picture isn’t the best, still working on learning my DSLR, but the recipe more than makes up for it.
- 1 lb. mezze penne or pennette rigate
- 1 lb. boneless chicken, cubed
- 3 Tbsp. red-wine vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. minced shallots
- 1 tsp. minced or powdered garlic
- 1 tsp. fine sea salt
- 1/2 tsp. black pepper
- 1/4 cup oregano
- 1/4 cup olive oil
- 8 oz. feta, crumbled
- 2 medium tomatoes, seeded and diced
- 1 small yellow bell pepper, diced
- 1/2 cup green and black kalamata olives, pitted
- Cook penne according to package directions in a large pot of liberally salted water until al dente.
- While pasta cooks, make vinaigrette. In a measuring cup or small bowl, combine vinegar, lemon juice, shallot, garlic, and salt. Let macerate for 5 minutes. Add pepper, oregano, and whisk in olive oil.
- Drain pasta and return to pot.
- Add crumbled feta, tomatoes, bell pepper, and olives.
- Toss to combine.
- Pour over with vinaigrette and toss again to combine. Serve warm or chilled. Yield
Monday is great if I can spend it in bed. I’m a man of simple pleasures, really. ~ Arthur Darvill
Last week, we started taking a CrossFit foundations class.
I know what you’re going to say, we’re one of those obnoxious exercise people that brags about what new workout regime they are on, how theirs is superior, try this smoothie, blah blah.
Sorry, folks, no recipe today.* Wait, I lied.
My mind feels like a Rubik’s cube, turning and twisting every which way, but never forming perfect colors.