Monday, August 1

I just got back from collecting rent. Got something from everyone - and everyone's caught up, except for one person. Doing well.

Had a good visit with Rose this afternoon. Trying to ensure that she has a place to live when she goes to U of Ottawa this fall. This is her last week in Quebec, then she flies back to Yellowknife - then Lloyd, Rose and Bram are planning on driving to the Yukon on holidays. I hope they have a wonderful time.

This next recipe is one of my all-time favourites; I think because it has lots of parsley in it - parsley improves just about anything, as far as I'm concerned.


Tabbouleh
2 cups bulgar
2 cups fresh parsley, chopped fine
2 TLB chopped fresh mint
1 chopped yellow pepper
4 green onions, chopped
3 large tomatoes, chopped and seeded
½ cup oil
¼ cup lemon juice
2 tsp chopped garlic

Place bulgar in bowl and cover with boiling water. Let stand for 10 min. Drain. Combine remaining ingredients and stir into bulgar. Mix.


When Ruth and I first started making salads together - about 6 months ago or so, this was the first salad that we made up the recipe for ourselves on. It's really best if you have the broccoli cut quite small, so even if you buy a bag of broccoli florets, you'll likely need to cut them smaller anyway.

Broccoli Salad

1 head broccoli cut into small florets OR 1 bag broccoli florets (cut smaller)
2-3 TLB fake-um bacon bits
¼ cup sunflower seeds
2 cups small red seedless grapes
(if you can’t get small grapes, cut larger ones in half or quarters)
½ red onion, chopped

Toss together. You can either use a mayonnaise dressing or a vinaigrette for this; the salad with the mayonnaise dressing doesn’t keep as well and you’ll have to use it within 2 days; with a vinaigrette it will keep all week.

Mayonnaise Dressing
½ cup mayonnaise or salad dressing
2 TLB cider vinegar

Vinaigrette Dressing
½ cup oil
3/8 cup red wine vinegar
1 tsp chopped garlic
¼ tsp salt
¼ tsp pepper