Road Trip Interrupted

It's Sunday afternoon and I've been busy at the aviation museum in Fort Worth and not writing a new post. I'm behind on everything else I do at home also--the laundry, the housekeeping, the grocery shopping, and the de-cluttering. The mail is piled up on the countertop and the Sunday paper is still spread over the coffee table.

Fortunately, my friend Melissa, (a fifth generation Texan and niece of Davy Crockett), sent this video link that she thought we'd enjoy. It's a great slide show set to the Gary P. Nunn song: What I Like About Texas. Yes it's a country-western song, but smooth jazz or hip hop just wouldn't work as well. It highlights some of the legends and icons, old and current, of the state, and will have to be my "Road Trip" for now.



Shameless Self-Promoting.

I will get back on the road, but at present I'm working at setting up a gift shop in the Fort Worth Veterans Memorial Air Park museum. Our doors will open to the public on July 18th, so please come by if you're in the area. We're located on the north side of the city, not far from the historic Stockyards district.

The address is 3300 Ross Avenue, about two blocks west of Main Street, at the south end of Meacham Airport.

Donna

PS: We're right down the street from the famous Joe T. Garcia's Mexican restaurant!

What am I doing next? Eating! Last week I was looking for things to put in my salad—things that don’t cause heartburn, that is. Tomatoes, cucumbers, and onions make a perfect summer salad for most, but not for me anymore. Additionally, making salads is my least favorite part of meal prep, so something quick and easy was my second priority.

My local Tom Thumb supermarket had watermelon on special, (it is summer after all), so I started with that. I found packages of ready-to-eat red and romaine lettuce leaves and baby spinach. I picked up a couple of navel oranges and some ranch-style seasoned, sliced almonds and headed for the salad dressing aisle. There it was; the salad dressing of my dreams: Briannas Blush Wine Vinaigrette—tall and slender, and kissed with a summer glow. I'm referring to the bottle, of course. A perfectly ripened avocado waited at home in my refrigerator, and there’s always a container of strawberries in there because I make a fruit smoothie every morning for my breakfast.

It might sound like a strange combination of things, but you’ve got to try it to see how good it is.

Here are the ingredients:

Mixed greens (baby spinach, red or bronze lettuce, romaine lettuce, or your favorite).

Strawberries, orange sections, watermelon, avocado in equal portions. Make sure the watermelon and orange sections are not drippy. Pat dry if necessary.

Ranch-style seasoned, sliced almonds.

Briannas Blush Wine Vinaigrette Dressing. Don’t overdo it. There’s a lot of moisture in the fruit.

You can probably use cantaloupe instead of watermelon and substitute or add any berry you like. I’m thinking about trying blueberries also. Add sliced red onions or parmigiano-reggiano shavings if you like. Just make sure you use the Briannas salad dressing mentioned above. Yes, you can make your own blush wine vinaigrette, but I was going for easy as well as delicious.

And no, I promise I'm not on Briannas payroll. I just want to share this wonderful, possibly healthy salad recipe. Let me know if you try it and what you think.

Donna