Hope everyone had an enjoyable Father's Day weekend or just plain weekend. Evan, Sigo, and I packed up Saturday afternoon and headed down to stay with Evan's parents. I was hoping Sigo and their Munchkin cat Herbie would hit it off, but they were a bit shy all weekend...
Had my last visit with my wrist surgeon this morning. He's discharging me as a patient after I get a Functional Capacity Evaluation, which will determine my percentage of disability. We talked to an attorney a little bit this afternoon; he said wrist injuries don't really rank up there on the settlement scale. Last time I checked, our wrists are pretty important, huh?
But I digress...
Writing has been slow-going, so please don't mock me too heartily on W-I-P Wednesday. I'm hoping to have surpassed 52k by then, but who knows?
I've gained quite a few new followers recently--hi! Welcome! Hopefully I'll be entertaining enough for you to stick around. I'm in a bit of a slump lately, but I'm trying to pull myself out of it, promise. :-)
A while ago, a few of you expressed interest in some recipe-sharing when I'm having particularly dull blog days. I think this counts, and last night I made this the 2nd time and thought I should share...
Black Bean and Couscous Salad
(I made up this recipe, so the proportions may need adjustment.)
1 c. couscous, prepared as per instructions
1 can black beans, drained and rinsed clean
1-2 stalks of celery, diced
Crumbled feta cheese to taste
(there's room for a lot of variation, but here are some ideas that I've done)
black olives, sliced
1/4 jar marinated artichoke hearts
chicken breast sliced thin and sauteed in olive oil and garlic
Basically all you do is cook the couscous and prepare all the fixin's...
Then stir it all together.
Garnish with the feta.
Dress with lemon juice/olive oil mixture to taste.
I ate mine on a bed of baby romaine, but you don't have to do that either.