Crosstown Traffic

Welcome to your Monday.  How was your weekend?  Not so bad here.  Bitterly cold, but not a bad weekend.  And now they say its going to warm up over the next few days, but I really wish it wouldn't, because its not going to last and all that is going to happen is the congestion I have had since about October is going to get worse.  Guaranteed. 

So I highlighted my hair this weekend.  I guess that's kind of fun.  Not that it means much to you all, but I did it.  I also had my x-ray done and I see my doctor in a couple of days about the kidney stones.  Hopefully that mess goes away soon.  We went out to dinner last night too...very nice, since it means that I didn't have to cook...I'm pretty exhausted by Saturday night.  We tried a new restaurant...well, not totally new.  It opened a couple of years ago...we'd just never been there.  Anyhow, the food was really good.  What sucked...because you know something sucked...traffic.  TONS of traffic.  The road that the restaurant is on is pretty busy - lots of shopping and eateries and stuff.  I think that might be the problem - too much distraction.  People (who really spend way too much times on their phones while driving...in my opinion) are on their phones and looking for whatever they are trying to find and they kind of suck at driving anyway, really can't drive with all the lights from the signs to look at...so it felt like it took forever to get there.  

Whatever, we made it and had some great food.

Now I wait for the congestion...

AND...just a little heads up, the rest of the week we will be focusing on yummy food for Super Bowl parties....since its on Sunday!!

Meatless Monday.  You ready?

Quinoa Salad with Artichokes and Parsley

Ingredients
1 tablespoon olive oil
1 cup chopped spring or sweet onion
1/2 teaspoon chopped fresh thyme
1 (9-ounce) package frozen artichoke hearts, thawed
1 cup fat-free, lower-sodium chicken broth
1/2 cup uncooked quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Directions
Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Look at that...I'm only a couple of minutes late!

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And some Zen.