Hello all– On the tail end of a fine longish weekend. Kids started rolling in on Tuesday and were all here by Saturday for their cousin Bradley and Amanda’s wedding. I’m pretty sure you know, there’s nothing a mom loves more than having those kids at arm’s length.
I’ll be remembering an all family shoe shopping trip, a fancy dinner out at the Tavern, hamburgers on the grill & a Michael Pollen documentary, good girl-talks, driving down to the beach for a frozen banana, Laurel’s photo shoots and wedding dances with the grand-girls!
And on Saturday, we sat down to a colorful salad lunch– just enough to fill us up before we headed down to the wedding– grilled chicken, avocado, sweet potato and sweet pomegranate seeds– with a tarragon dressing. Add a chunk of sturdy bread– easy lunch!
SWEET POTATO, AVOCADO CHICKEN SALAD
4 cups green leaf lettuce
1 chicken breast, grilled and cut to pieces
1 sweet potato, roasted, peeled, cut into bits
1 avocado, cut in small chunks
1/3 cup pomegranate seeds
1/4 cup feta, crumbled
1/3 cup olive oil
2 tab. tarragon vinegar
Salt & freshly ground pepper to taste
1 tsp. honey
Layer the greens, sweet potato, avocado, chicken pomegranate and feta on a large platter. In a container with a tight fitting lid, shake together the olive oil, vinegar, salt, pepper and honey until it’s thoroughly blended. Pour it on and eat!
Pre-wedding family photo (Maryann!!) overlooking the marina in Dana Point.
Down to Balboa Island for Balboa Bars & Frozen bananas– almost feels like summer’s here… So thankful for time with our kids.