I have gone and done it!

It has only taken me several years to get into the blogging of things. I have joined facebook, started a blog, LinkedIn and now the possibilities are endless..maybe I will even twitter! I have decided to use this site as a creative outlet...as staring at a computer screen for 8-10hours a day has not made my brain go numb enough that I have decided to extend it to a nice round 12 hours; to ensure no neurons are firing any longer.

I have named my site "What I know at 38" as I have just turned the big 3-8 and have sat back and reflected as to what I have learnt during that time. I think I have the same basic knowledge as others:
1. Don't eat yellow snow
2. Running with scissors can be fun
3. My mother was right!
Amoung other countless useless pieces of knowledge that only seem to be good in Trivial Pursuit. What do I know today?

Mixingbowl.com
The other day I picked up a magazine called MixingBowl.com which also, oddly enough, has a website with the same name. As I glanced through the numerous recipes, my taste buds began to water at the sight of the pictures and recipes. I have inherited a great trait of being able to know what a recipe will taste like by reading it. I have tried 6 or 7 recipes thus far and have been impressed by all but one. (Roasted Tomato Salsa - too much effort and not enough flavour). I would like to say I make only recipes which are health conscience and full of nutrients but then I would be 5'7" and 120 lbs instead of 5'7" and more than 120lbs. One recipe has stood out as being the best for me.

Thai Cobb Salad by NEOPHTYE99.

Ingredients:

1/2 cup bottled fat-free Italian salad dressing
1 tablespoon soy sauce
1 to 11/2 teaspoons grated fresh ginger
1/4 to 1/2 teaspoon crushed red pepper
8 cups torn mixed salad greens
1 1/2 cups coarsely chopped cooked pork, beef, or chicken (8 ounces)
1 avocado, seeded, peeled, and cut into 1/2 inch pieces
1 cup coarsely shredded carrots
1/4 cup fresh cilantro leaves
1/4 cup thinly sliced green onions
1/4 cup honey-roasted peanuts (optional)

Directions:

For dressing, in a large bowl combine salad dressing, soy sauce, ginger, and crushed red pepper. Add mixed salad greens, toss lightly to coat.
Divide salad greens among 4 dinner plates. Top with meat, avocado, carrots, cilantro, green onions, and, if desired, peanuts.

I did veer off the path and change things a bit as I used ham, egg and chicken..carniverous as I am. See picture..please note I cook, clean and ocassionally do windows but food styling is not my forte. And contrary to the look of my plate it was delicious. Spicy and sweet all in one. YUM!