My recent carelessness and lack of focus has got me all sorts of mixed up. Never having been a thrill-seeker or “live on the edge” sort of person, events of the past day or so have thrown me for quite a loop. I wish I could say my scrambling yesterday for a graduate school was due to sneaky deadlines and an evil plot devised by the school to weed out people missing certain perception skills. No, unfortunately not the case. It was just me, not paying attention.
In any event, thanks to the last-minute help from family, FedEx, and the graciousness of previous professors, I have my first application submitted. This school is a bit of a long shot, but one that I am willing to take. Because, (warning: after-school-special message here) you never know until you try. And, what have I got to lose?
Irrelevant to the previous topic, I made a panzanella salad the other night for dinner using leftover bread from the chili on Sunday. This bread salad is perhaps one of the easiest dishes to make and can be created with many ingredients just sitting in your fridge. The first time I ever made this dish was at Aunt Winnie and Uncle Ken’s house in Connecticut when Courtney and I went to visit them one summer. Perhaps it was sitting on their back porch in a beautiful, slightly secluded neighborhood that made it taste all the better. The other night was delicious as well, but I think it works best when eating on a warm summer night served as a refreshingly light meal after a hard day shopping and laying by the pool. Rough life, eh?
This salad’s particular ingredients (everything is cut into bite-sized cubes) :
- chicken breast sautéed with herbs
- leftover sourdough and italian bread
- yellow bell pepper
- orange bell pepper
- grape tomatoes
- cucumber
- artichoke hearts marinated in oil
After you combine all the ingredients in a large bowl cover with some of your favorite oil-based dressing, or make your own. We used a balsamic vinegrette. Cover the vegetables, chicken and bread with just enough to coat it, but not soak it. Mix, mix, mix it up. Let is sit in the refrigerator for about thirty minutes, mixing it up again about halfway through. When ready to serve sprinkle on some cheese and fresh herbs. For ours, I covered it in leftover parmigiano, goat cheese, and parsley from the other night. Pretty tasty eats.
A Broad At Home 