Well, guys, it’s 2013—and I’m ready to clean!
I know I’m a total crazy person! But with all twenty-one of our guests leaving today, the house needs a serious scrubbing, a grocery run, and some major organization!
It always feels so good to get back into the swing of things! At least, that’s how I feel. I know some people would totally disagree (and probably think I’m nuts)!
The last two weeks have been an absolute blast—packed with family, friends, and so much amazing food! We’ve had dinners like beef tenderloin with blue cheese and herb butter, turkey with gravy and mashed potatoes, stuffed sun-dried tomato chicken with penne and Brussels sprouts, pulled BBQ pork (so good—recipe coming soon!), my aunt Katie’s white lasagna, and then there was New Year’s Eve.
For New Year’s Eve, I whipped up a full Mexican feast! Homemade hot tamales, queso fundido, Mexican rice, and fresh guacamole. It was the perfect delicious way to welcome the new year.
With all the cleaning and organizing, I figured this light and tasty quinoa salad would be just the thing to keep us energized. It’s perfect packed for lunch, makes a great side for grilled steak or chicken at dinner, or even works as a light dinner on its own. It’s packed with protein from the quinoa and loaded with antioxidants from the tomatoes, olives, and spinach. Add some crumbled feta cheese, and you’ll feel like you’re cruising the Mediterranean!
Yum-oh! (No, I swear I don’t watch a ton of Rachel Ray—it’s just that my cousins say “Yum-oh” all the time, and after two weeks, it’s starting to rub off on me.)
