I feel like I’m back in middle school, slaving away on math homework. Except for the fact that I’m not in middle school, and the quadratic equation is the least of my worries. I’m trying to get a move on the homework assignments due this week so I have time to move AND sleep this weekend.
Since there is no time for fun lately, I had a pretty un-fun dinner. (But I thoroughly enjoyed photographing it with my new camera !)
Garbage Can Tabouleh Salad inspired by recipes as seen on Carrots ‘n Cake or Young House Love (but I can’t for the life of me remember where or find the link)
1 can chickpeas, drained
1/2 pomegranate seeds
1 small apple
1 tbs red onion, finely chopped
3 tbs green bell pepper, finely chopped
juice of 1 orange
1/2 c feta cheese crumbles
1 tbs olive oil
1 box wheat tabouleh mix
(still finding my shadow in photos, lots to learn)
This recipe is called a garbage can salad because I was using the salad as a garbage can. When we move, I’m not going to want to tote around extra vegetables or fruit, so this was a great way to clear house. It’s simple too.
Cook the tabouleh according to the package (needs to sit in fridge for at least 30 minutes.) After that, assemble the rest of the ingredients and put them in a bowl.
Then, dress with olive oil and fresh-squeezed orange juice. Toss, and enjoy!
We ate this for dinner with a piece of fish and some leftover sauce from Indian take-out (see below).
The Last of the Indian Take-out
Forgot to share the pictures we snapped of our last dinner from our near and dear Indian food restaurant ( Bombay Cafe ).
We’re moving this weekend, and soon, a new Indian kitchen will fill our bellies and warm our hearts. But we will never forget you, Bombay.
Garlic naan by the dozen, please.
Does it get any better than this? Only if the plate got bigger.