Cooking today, Working tomorrow

After cha-cha practice today I crashed for a nap. Was up and out early to participate in the 'Flexercise' class at Carolina Meadows - and to introduce soon-to-be neighbor and first time Flexericser, Marilyn to the class (see 'new leaf applique'). Then off to shop for food and finalize menus for later this week. Headed home to put stuff away and grab a bite.

Literally a bite. Next we had to practice dance before either I or DH get so weary late in the day that we cannot remember who steps where (?). The saving grace for today is that dinner is ready. Not just tonight's dinner but half of tomorrow's also as I put forth extra effort today for reasons I will explain later.

Two tonight and two tomorrow night.

I draw your attention to the photo at the right and ask what do you see different?  Of course they are all salads and all have the same ingredients but can you tell that the two salad bowls on the left are are larger, the other two smaller? Why you might ask?

The larger pair of salads on the left ARE dinner tonight, tossed greens with some salad bar items plus pickled beets, olives, radishes, red onions, cherry tomatoes and half of a shrimp roll in a rice wrapper. I like to fix a large dinner salad on the same day I do food shopping so the ingredients are the freshest. Maybe a cracker or  cookie with tea afterwards will finish the meal.

The difference between the two salads, besides size, is that the two smaller bowls (on the right), have torn, dry, toasted whole-wheat bread in the bottom. You can keep salads crisp and fresh in the fridge IF you put bread or crackers in the bottom to absorb any extra moisture and/or dressing and seal them in plastic wrap. They will be just as fresh tomorrow as when you made them. Something like reverse croutons, no? Where did I learn this trick? On the Internet of course.

Tomorrow will be a heavy day for me - have an early aquacise class, then shower and dress to be at the hair salon in late morning - then on to showroom to look at kitchen tiles before I meet with the kitchen cabinet supplier who must make alternations in the specified plans. Don't ask. By the time I get home I will be exhausted, cranky and in no mood to cook. But I bought vegetarian chili to heat, plus the half-sized salads and whatever DH wants to pull forth. That's it; four dinners OR two now and two later. Is this a good thing or what?  

And Thursday will be nearly as bad, meeting with the electrician at 8 a.m., then home to change and the OLLI "If You Can Walk You Can Dance" class kicks off the winter term at 2 p.m. For the rest of the winter term, Thursday's nights dinner will be oatmeal, granola or whatever you find in the fridge. I do not cook on Thursdays. And Friday?  just wait. 
bb