Last Day of Freedom Blues

I made this salad on Friday. I usually make this salad by layering slices of mozzarella, leaves of basil, and rings of red onions then drizzling balsamic vinegar and olive oil and sprinkling with salt and pepper and a little oregano. However, I picked up these miniature mozzarella balls by mistake so I chopped everything instead. The photo is taken before I let it sit in the fridge a while and marinade which makes all the flavors soak into each other. This salad is delicious on a baguette or could be tossed with pasta too. I ate it on it's own.

I almost made the resolution to continue making lunch even though I am going back to work on Monday. But with the 6:30 AM departure from home and the brain dead state when I return back home at 6:00 PM I know this won't happen and why set myself up for failure? So instead I'll just have pleasant memories of my salad days.

The Luxury of Time

This is my last weekday of freedom before returning back to the the cave. One of the greatest aspects of the luxury of time is to be able to make and eat lunch at home. I love to step into the kitchen to eat when my body wants to eat not at 12:00 PM or as is most typical when I can step away for 5 minutes to pop something from the lean cuisine line of tastes almost like food products into the microwave and then scurry with it in hand back to my hallway excuse for an office. At home, I use fresh ingredients and eat what sounds good to me on a particular day not what I happen to have left in the office fridge. Yesterday I made a Greek salad and nearly cried. What happened to civilized living? This morning I woke up and felt human again and it only took two weeks to return to my species.


Cucumber
Tomato
Kalamata Olives
Red Onion
Feta Cheese (get the real stuff)
Red Wine Vinegar
Olive Oil
Salt & Pepper

All ingredients chopped and seasoned to preference