The art of using the shape you woke up with. I make a lot of decisions based on what it looks like out of pineapple. This day I had great volume and fair definition with minor wonky bits. I knew these products would work to enhance and preserve but not be a full out re-style.
OK, so, what goes into your body affects what comes out of your head, so this isn’t totally off topic 🙂
I had some brown rice in the fridge to use up and some of one of those cranberry, walnut, almond salad topper stuff you get in a package and it also needed to be used soon. So, looking at what I had on hand, and because I adore curry above all other spices this is what I made and it was SO good I had to pass it on.
Karen’s Curried Brown Rice Salad
1 cup brown rice, warmed up
3 baby carrots, finely chopped
1 radish thinly slice and then sliced in strips
1 celery stalk, finely chopped
1 scallion, thinly chopped or sliced
1/2 orange, chopped
1/4 to 1/3 cup cranberry walnut type salad topper mix
1 1/2 TBSP olive oil
2 tsp lemon juice
1/4 tsp curry
2 teaspoons honey
Mix rice, veggies, fruit and nut fruit topper together. Mix dressing and pour over the rice mixture and mix. I think it would be best slightly warm like this but I would not hesitate to eat it refrigerated either.
This was just super delicious.
The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 3,600 times in 2014. If it were a cable car, it would take about 60 trips to carry that many people.