So, this week has been a herculean feat of moving my family of 5 from one 3 bedroom in Los Osos, to another 3 bedroom in Atascadero (closer to Sam and our commisary….a no-brainer when it comes to gas!). Of course, in the midst of these crazy endeavors of packing, moving, heaving, cleaning and painting…we have been full steam with Zest work. We have had the awesome blessing of booking two new weddings for catering, a church for interior design, AND we have a fundfraising dinner that we are designing for this weekend (let’s not forget the pending photoshoot, Bridal Expo and catering luncheons that are on the books for this month).
This is me cleaning and counting inventory for the 140 person dinner tomorrow night for San Luis Obispo Christian School’s Let It Shine dinner.
Phew…life is full steam ahead and the temperatures outside are rising. Sooooo, I decided to make a super quick and cool salad that has some heft without the heat of the stove!
My favorite part of this cooking experience is that while I was quickly assembling our dinner, my daughter was outside creating her own original menu. May I present you with:
Evangeline’s Poison-Berry Salad
Smokey Bell Pepper Salad
- 1 bag of frozen bell peppers (or fresh, sliced)
- one can of white kidney beans, drained
- 1 tbl olive oil
- pinch of salt
- 1 tsp cumin
- 1 clove of garlic, minced
Combine all ingredients and stir. While the bell peppers thaw out, the flavors will meld. Enjoy as a side dish for a BBQ or let it stand alone as a quick and easy vegetarian meal.