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No Comments Still with the Projects
The good news is that I am making progress. The (temporarily) bad news is that I have bags upon bags of clothes waiting to go to different people and places, so not half of the things designated to leave my house have actually left yet. One step at a time, I guess…
Anyway. It was a full weekend, what with a work event Friday night, fetching the middles back from Provo early Saturday morning (together with all of their laundry), teaching adult Sunday school, Sunday dinner in Clearfield with my and my August birthday girlie’s birthday dessert, and a devotional to drop the middles off at afterwards. Today I’m allowing myself a slower pace while still accomplishing things, which is why I made myself this Old Fashioned Kidney Bean Salad to have for lunch (I wanted higher protein and fewer carbs today). I halved it, since I wasn’t sure anyone else was going to be excited about it, and when I read the blogger’s note that it would have a deviled-eggy sort of vibe, I decided to add a teaspoon each of horseradish and mustard, both of which are in my deviled egg recipe. That worked for me, but I ended up wishing I’d salted it more liberally (I wish ‘salt and pepper to taste’ always came with a ballpark amount to start with). I’m not so sure about the texture of the beans (oh, I used red instead of kidney, since kidney beans are unkind to my digestive system), but they do add a significant portion of the nutritional value, so there’s that. It wasn’t instantly amazing, but it’s good enough to tinker with. Let me know what you think!
