DH and I were woken up this morning twice (at 3 AND 4 AM) with the goofiest thunderstorm in January, complete with thunder, lightning, hail and tornado sirens. Poor Gracie was a complete nervous wreck. And my poor Mini was sitting outside on the driveway. 😦 Both have survived the trauma, although I’m pretty sure Gracie was laying in the exact same position on the bed when I got home tonight as she was when I left for work. On my black sweater. Which is now white.


The pill.

Despite my lack of sleep, I’ve remained committed to making sure I’m eating healthy (because let’s face it, there is always a perfectly good excuse that we can use to rationalize stuffing our faces with Nachomama’s enchiladas instead of a salad). I adapted this salad from a recipe I picked up in food photography class last fall, originally posted at Sounding My Barbaric Gulp

Obv. Food photography class was more beneficial for the recipes than any photography skills!

Winter Panzanella Salad

2 cups day old bread, broken into pieces (I used sourdough)
2-3 tbsp olive oil
1 clove minced garlic
Salt And pepper

Heat oven to 400. Spread bread out on a baking sheet. Toss with olive oil and garlic, then add some salt and pepper. Roast for 7-8 minutes or until toasty. Let cool.

1 head radicchio, sliced and chopped
1 lb brussel sprouts, cleaned and quartered
4 slices of thick cut bacon, cooked and broken into small pieces
2 Fuji apples, diced
Seeds from half of a pomegranate
Shaved Parmesan cheese


1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp sugar
1-2 tsp dried thyme
Salt and pepper

Combine all ingredients (including croutons in a very large bowl). Toss with dressing and serve. Will keep for 2-3 days, although radicchio may get a bit bitter over time.

A winter salad that doesn’t feel like bird food! Woo-hoo! Enjoy!