Nothing special about this salad.
It's a conglomeration of things I had in the fridge and pantry, but here's the "recipe."
8 oz. bread cheese
several handfuls of arugula
1/2 avocado, sliced
2 small peaches, sliced
1 cup cherry tomatoes
1/2 cup toasted bread crumbs
salt/pepper/olive oil/balsamic vinegar
Grill or fry the bread cheese til warm and cut into 1" cubes. Toss all together. I toasted the bread crumbs in a saute pan with a little olive oil. A great meal for a hot day.
We continue to prepare for the move. With Sophie tucked away at camp we have had plenty of time to clean closets, make multiple trips to Goodwill and get our camper ready for the trip. My time at work is drawing to a close as well, but I was fortunate enough to celebrate graduation with a fine group of young doctors.
A special group of women.
I will miss these young ladies tremendously. Ian and I had a slice of this outrageously good banana cream pie from Momofuku Milk Bar cookbook, and I brought the rest into work for the remaining residents to enjoy.
Not as special as our graduating class but a killer pie.
It's one of the easier recipes in the cookbook. Instead of preparing chocolate crumb for the crust I used a mixture of Nabisco's famous chocolate wafers and melted butter. The yellow coloring is obviously not from the seriously overripe bananas--it's food coloring. I also sprinkled with cocoa nibs. Even my coworker who "hates banana cream pie" loved it. Another winner from my favorite cookbook. And one fewer box of chocolate wafers in my pantry, score!