And by the way, John, my dear sweet husband, although I love you dearly and appreciate that you do the grocery shopping, I’m onto you! You see I swung by Hannaford’s and what do you know? Not only do they have brussel sprouts – they have piles of them.
A little background for my friends and readers. Thankfully, for many years now, my husband has taken on the responsibility for grocery shopping. With list in hand, he willingly puts his life on the line each week, dodging the stretch limo carts with the kiddie car on front, swerving the speed shopper who’s looking at the shelves instead of noticing that the bumper of her cart has just run over the back of his ankles, and gets our grub for the week just like many other husbands walking around with cell phones to their ears yelling “what? what is that? where?” (grocery stores are notorious for poor reception.)
When my daughter was little, she loved shopping and he would take her along. Of course taking a kid into a grocery store is asking for the final tally to hit amazing highs so he used the “Is it on the list?” tactic. Of course “it” wasn’t on the list, but bright girl that she is, Niki started bringing her own pencil along on trips so that she could truthfully answer “yes” when the question came up. He finally caught on when he asked to see the list and noticed things like Kaptan Krunsh, patata chips, and candee in block letters. At least when she went with him, she’d keep him honest about sticking to the list when it came to things like fresh fruit and vegetables.
Alas, now Niki’s grown and doing her own shopping so John has to figure out that a squash isn’t quite the same as a zucchini and that when he unloads ice cream, potato chips, and Cheez Its, he will be asked “was this on the list?”. Vegetables? I started out putting “vegetables for the week” on the list only to get 1 head of lettuce. Some vegetables are in the “okay if I have to category” – mushrooms, asparagus, even broccoli but just try and put eggplant, zucchini, tomato, or heaven help us ! brussel sprouts and it seems that the grocery store was either “out of them” or “they didn’t look very good”. But this week, those brussel sprouts were right on Hannaford’s front page as a special so I highly doubt that they “must not have put them out yet”. I can’t tell you how many great vegetable recipes I’ve seen on your blogs that I’ve had to pass on because they’re “out of stock”. Now, spinach falls in the sometimes category. Cooked…unh unh. Hide it fresh in a spinach salad with a luscious, sweet dressing, some fresh strawberries and fried goat cheese, well that was a winner. Hope you’re adventurous and willing to try this terrific salad.
Fried Goat Cheese, Spinach Salad
Take fresh goat cheese, make into small patties, and lightly dust with bread crumbs. Heat olive oil in pan until a drop of water bounces then fry the goat cheese until each side is lightly browned. Drizzle a little honey on top after cooking.
Serve on a bed of baby spinach with fresh strawberries, drizzled with dressing (I use this dressing for spinach/strawberry salad w/toasted almondsalso):
1 Tablespoon balsamic vinegar (I use white balsamic)
1 Teaspoon Dijon mustard
1 Teaspoon honey
3 Tablespoons olive oil
Place the vinegar, mustard, and honey in small bowl, then slowly whisk olive oil in until incorporated.