Sunday, May 2, 2010

One hungry & thirsty girl

Last night was the Evil Twin's bachelorette party and it was a blast. Literally. We showed just enough cleavage to burst a water main, but we weren't slutty enough to cause an earthquake.... Appropriate head wear was provided, along with inappropriate chocolates, there was a show, lots of drinks, and a couple of Pedicabs.

I think that is all that I am allowed to say about the night.

As a result I am dragging today. Like SERIOUSLY dragging. I am not hungover, but I did drink tequila and as everyone knows, tequila is the vampire of alcohol. It doesn't make me sick, but it literally sucks the life out of me.

When I woke up this morning, all I wanted was a cup of coffee and a glass of water to revive myself. Alas, no water, therefore no coffee so I had to make do with an ice cold Diet Coke which wasn't bad but which wasn't the same.

I should also mention that I am still in the process of fixing up the old homestead, a project that is about as slow moving as molasses in a blizzard. New appliances are coming on Wednesday, but the stove was disconnected on Saturday.

Hmmm what to cook when you've been bitten by the Tequilampire and you can't use water or a stove...

Well luckily this was the week I signed up for Boston Organics. I am convinced that the only way that I am going to stop buying packets of cookies is to avoid the supermarket altogether.I've eaten up most of it except for two little squashes and a bag of baby carrots.

I decided that a carrot salad was the best option since it didn't require water or a stove. Plus a juicy carrot salad appealed to to my dessicated insides. I don't know why I don't make this salad more often, it really is easy and delicious.

Carrot Salad

Shred one bag of baby carrots, or a bag of big carrots - peel them first. I used the Cuisnart for baby carrots, but a box grater works perfectly for big carrots.

Make a vinaigrette. Whisk together big spoonful of Dijon mustard, a few grind of pepper, a pinch of salt, and one tablespoon of white wine vinegar or lemon juice. Whisk in about three tablespoons of olive oil. You really don't need a lot of dressing for carrot salad, but this recipe is easily scaled up.

Eat it straight away, but this will keep in the fridge for a few days getting more and more delicious with time. 

Definitely helps with the dried out innards.

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