This morning I slept in and barely made it to 9:00 church. Hopeless sinner that I am, all I could think about was going back home and writing this post. I almost walked out in the middle of church. My husband is questioning my sanity. Either that, or he didn't want to sit through church alone with the kids.
I'm enjoying my double life as Prudence Pennywise. So, now I'm home from church, and instead of preparing lunch, or hanging up dresses, or making the unmade beds, I'm here. With you, loyal readers. Loyal readers, like Clumbsy Cookie, the amazing (and kind and encouraging)professional pastry chef, that gave me this new blog award.
I'll pass it on sometime this week. A million yummy thanks!
Now for those leftovers; if you followed along with our Fourth Of July menu, you may have some odds and ends for leftover in your fridge. I used mine to make this fun and very portable Cobb Salad. The blue cheese dressing from the red potato salad is positively heavenly atop the peach barbecue chicken and corn cut from the cob. I also added a sliced peach, which may sound odd, but actually adds a lovely balanced sweetness. If you don't have leftover blue cheese dressing, use any dressing you wish, but you may want to add some cheese to the salad.
Tangy Peach Barbecue Chicken Cobb Salad
Estimated Cost: $4.00 for four servings
Notes: Pack some up for a work lunch for Monday. No need to measure amounts; use as much or as little as you like.
leftover Peach Barbecue Chicken, or other barbecue chicken
corn, cut from the cob, or frozen, thawed
chopped red onion or scallions
sliced peach or apricot
Homemade blue cheese dressing or other dressing
Place greens in a bowl and top with above ingredients in separate small sections. Cover with dressing just before serving.
The Best and EASIEST No-Cook Creamy Vanilla Ice Cream
Plus a Meme Tag for me