Ella is 3 and Arlie is nearing in on 6 months, and they are even cuter that they look in this picture. Can you believe it? I didn't think so, but it's true! We have gotten into a wonderful routine of having a potluck dinner together every couple weeks, which begins and ends with playtime. Last night, Ella was showing us the sewing she has been working on (her mom is an incredible seamstress, and is responsible for my recent endeavor into sewing) and a great conversation followed between her and Brendan.
Ella: Now, I am going to make a line [pronounced "wine"].
Brendan: You're going to make wine?!
Ella: Not wine, a LIIIIIIIIIIINE [again, pronounced "wine"].
Brendan: What??
...and so on. Between Ella's speech and Brendan's accent, a great time was had by all.
Second to those little faces, the real treat of the night was the fantastic salad Krissy made to accompany the veggie lasagna we brought. It is so full of bright, springtime flavor (helloooooo tarragon). I'm still dreaming about it.
Spring Chicken Salad
adapted from the Food Network
1/2 pound small red-skinned potatoes, halved
Kosher salt
2 generous tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup (heaping) plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn (or any kind of lettuce; bibb would be delish here)
2 cups cooked, sliced chicken meat (can be from breasts you broiled/poached, or the meat from a rotisserie bird)
1 cucumber, halved lengthwise and sliced
4 radishes, halved and sliced
1 yellow bell pepper, thinly sliced
Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Meanwhile, pulse the tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl.
Meanwhile, pulse the tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl.
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