I’m a rather notorious last minute packer and can rarely be bothered to even pull out the suitcase until the night before I’m due to depart. I find this to be an odd trait because it so clearly goes against my usual type-A tendencies of organization and preparedness, but it’s always been so and at this point I’ve given up thinking that I’ll someday grow out of it. This time around it seems to be a double whammy because I’ve put off both packing and posting until the last minute. In a few hours I need to head to the airport to catch a flight home and so this week’s post is going to have to be an efficient one.
Which seems fitting considering how quick and easy this week’s recipe, Orange and Olive Salad, was to put together. The most difficult part of this recipe was slicing up an orange. No, actually, that’s not true, the most difficult part was waiting to eat it. I know because I completely failed. In fact, I made this salad to go with the Lamb & Apricot Tagine, which still needed a bit more time to cook by the time I had finished the salad. I took a bite of the salad to taste it (as Miss Piggy would say, “it’s a chef’s thing dear!”), and then I took another, and then I was luckily wise enough to set it down and take a picture before I got any further. In the end, we decided that it was a first course and not a side dish:-)
Wishing you all a happy holiday season.