BACK IN NORTH CAROLINA

DINNER for 2

Monday’s dinner followed a new plan. Vegetable shopping came first then an hour, or so, of prepping. Using quart-sized, plastic deli containers, I prepped the following:
- 1 qt. shredded carrots and a half red onion, sliced and drizzled lightly with vinaigrette
- 1 qt. one cucumber, seeded and chopped with 4 scallions, chopped, drizzled lightly with vinaigrette
- 1 qt. l bulb, sliced fennel (minus the fronds), and ½ green pepper, chopped and drizzled lightly with vinaigrette. Prep ahead of time and chill all of the above.

Halve a rotisserie chicken; bone, skin and shred the meat. In the bottom of a quart container pour 3-4 tablespoons of your favorite creamy-style salad dressing (peppercorn is Dear Hubby’s choice). Load in the chicken, cap and shake until all meat is coated. That done, before dinner steam some green beans and chop a tomato.

Here’s the ingenious part.
As this is an entree salad, set out FOUR salad plates (that’s right, 4). On two of the plates place a half slice of bread, preferably stale.

Prep and toss any mixture of greens, or bagged salad mix you like. Divide evenly between the four plates, add some alfalfa sprouts, a handful of steamed green beans, half a tomato, half a hard-boiled egg, couple of olives and some pickle chips if you prefer. Drizzle the plates lightly with vinaigrette.

TOP the plates with a generous spoonful of each of the quart-prep-vegetables and divide the chicken mixture between the TWO plates without the bread. Dash some pepper, dill and herbs of your preference and serve.

The remaining TWO plates (with bread), are TOMORROW’s salad. Wrap tightly in sealing-plastic film and refrigerate overnight. Remove the soggy bread first and then prepare the meal. Fix a lunch or dinner salad by adding a different meat /tofu topping, or cold pasta and tomatoes, or Thai noodles with sate peanut sauce and chilies to taste. Most of the work was done last night and you got two salads for the work of one!

DANCING
Saturday night was a trial for us both. Traveling in different directions the week before, each got home on Friday and re-packed on Saturday for an overnight at the Four Seasons Sheraton in Greensboro for the Carolina Heartland Ball. This is an annual event sponsored by the Heartland NC chapter of USABDA and unfortunately comes the weekend right after DH's band camp. We were tired before the dance began.

DH wore a tux, I was resplendent in a white satin, shell-top and long black skirt accented with a boldly printed, green shawl, some vintage jewelry (in green), and white gloves. We were such a handsome couple one would ever know we almost did not make it to the ball. The errors are too boring to mention and some of the situation is not resolved yet. We did manage to Fox Trot, Waltz and Rumba but DH refuses to Tango when highly proficient dancers are within looking range. We got a much needed workout but by ten o’clock we were done for. Looking back I know where we went wrong. No champagne. One of my deep beliefs is that "nothing bad ever happens to you while drinking champagne."

Sunday morning we enjoyed breakfast at the hotel and headed home. The final stopover was at Sheetz (I-40, Exit 154), to gas up and get a car wash (the first in five months of drought). The kid in me just loves being in the car while the 'UltraSonic' wash is underway. Both the car and I feel much better and cleaner. Still no champagne.

DANCING WITH THE STARS
After a yoga workout today, some serious food shopping afterwards and a back ache most of the afternoon my evening plans are to catch up on DWTS. Since most of the duffs have already been eliminated, we are down to serious dancing where the mistakes can be fatal. Vote for Kristi and you vote for a champion.

In the coming days I hope to fill in some stories of my Missouri trip and experiences. Until then, dance while the music plays. . . . b