We don’t believe in (manmade) global warming.

Mike is the scientist and has all the technical reasons why we don’t.  (He’s the one who made me put manmade in parentheses above.)  I am just his sidekick.  When asked why I don’t believe in global warming, I say, “Because he’s my husband.”  And then I point outside my window.

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As you can see, we live in Narnia.

Fortunately, Narnia is good for catching up on reading, movies and cleaning.  I am thoroughly enjoying living in Narnia.  I’ve been praying for this much snow since I was 4 years old.  Don’t ever let anyone tell you prayer doesn’t work. 😉

So, since it’s so snowy outside, I thought I’d share something non-snowy with you.  Salad.  Salad is about as non-snowy as you can get.  I mean, who says, in the middle of a blizzard, “Hey!  I think I’ll make a salad!” ?

No one.  So, tuck these away for later.  When you’re not inclined to exist on a diet of French toast and hot soup.  They are two of my favorite salad recipes.  I mean, I have others (i LOVE salad), but these are two I’ve made recently and therefore have photographic coverage of.

The first?  Spinach Bacon Salad



This is one of Mike’s and my favorite salads.  Ever.  I got the recipe from Cyndi, and it works well as both a side or a light dinner.  Serve it with some crusty bread and you’re set to go!  And if anyone complains that “hey!  there isn’t any meat in this salad!”  tell them FALSE!  Bacon is one of the most wonderful meats ever created.

Salad Ingredients:
1 10 oz bag spinach
6 slices of bacon
4 fresh mushrooms
3 hard cooked eggs

Dressing Ingredients:
2 t. grated onion
1 t. salt
½ t pepper
2 T prepared mustard
2 T wine vinegar
8 T salad oil
½ t lemon juice

Combine onion, salt, pepper and mustard in mixing bowl.  Add vinegar then beat in lemon juice.  Inspect spinach carefully and rinse in cold water.  Tear into bite-sized pieces.  Fry bacon until crisp, drain (I slice the bacon into ½ inch pieces before frying so I don’t need to crumble it).  Combine spinach, crumbled bacon and sliced mushrooms.  Add dressing and toss.  Garnish with egg slices.

The second salad?  Brown-Rice Salad with Spinach and TomatoesDSC05129

Trust me – it’s actually much tastier than it sounds.  I found it in Martha Stewart Everyday Food, and it is light, fresh and flavorful.  Again, works great as a side or as a light main course.  This past week I made up a big bowl on Monday and we’ve been eating it for lunches all week (so far).  If you make sure to get good brown rice, you’ll not only pack a punch full of fresh veggies, but also a healthy dose of fiber!  I’m a fiber fanatic.  Sorry.  One day all you skeptics will see the sense in fiber. 😉

2 TBSP extra-virgin olive oil
2 tsp. red-wine vinegar
2 TBSP fresh chopped dill
1 garlic clove, minced
1/4 tsp. sugar
coarse salt and ground pepper
2 c. cooked brown rice
1 medium cucumber, peeled (if you want) and chopped
2 c. baby spinach
1 pint cherry tomatoes, halved

In a large bowl, whisk together oil, vinegar, dill, garlic and sugar.  Season generously with salt and pepper.  Add rice, cucumber, spinach and tomatoes.  Toss to combine.

So, I hope you enjoy these salads as much as we do.  They’re a really simple alternative if you’re not up for making (and eating) a big, heavy meal.

Of course, I don’t expect you to eat them whilst you’re buried under the thirty feet of snow that has been dumped on our state.  Stick to hot chocolate, scones (i’m on a kick, can you tell?) and Roasted Red Pepper Pasta.  Which is what I’m making tonight for dinner.  It is comfort food defined.  And not at all like salad.  But hey, when the tundra comes to town, it’s pretty much a rule that all things sugary, fattening and delicious must be consumed.  Besides, you’ll burn off all those calories when you eventually have to dig yourself out of your house. 😉

Enjoy Narnia!!!!!