It’s been hot here. I know what you’re thinking, and no, it’s not as hot as it is in Dubai, so you don’t need to send me an email to tell me. But hot here means humidity. Here, when it gets hot, it feels like the harbour is hanging in the air. Actually, it feels like the harbour is standing way too close to you, and kind of breathing on your neck. And the harbour is… grody. I don’t know if you know much about our port here, but let me sum it up for you: I know someone who fell into the harbour, and he had to get a tetanus shot immediately after he was pulled out. It’s pretty disgusting. Nice to look at, but you look with your eyes, people, not your hands. So, to sum, it is very hot and sticky here.
My original plan for this week was to re-finish a dresser for the spare room. That dresser is currently sitting in the dining room, untouched. And yes, because a couple of you have asked, I will be posting a tutorial on how to paint furniture. (You’re welcome.) But that will have to wait for a few days. Mostly because I can’t get the dresser outdoors for sanding due to the fact that:
- 2.0 isn’t here, and he’s basically the muscle behind this operation, and
- I know the harbour humidity is out there waiting for me.
So, you ask, what are you doing with your time? Well, I have a job. Yup. An almost-real job. And that job involves a lot of sweating. By the time I arrived home last night, I was covered in a dank mix of harbour air and half-dried perspiration. And I haven’t recovered. Fourteen hours later and I still haven’t recovered. Remedy? Zucchini and Chicken Salad.
I made this salad for the first time a couple of weeks ago. It’s very refreshing, and perfect for days when you just can’t seem to get your body cooled down. The mint makes this salad. Don’t leave it out. Don’t be all, I don’t like mint. Yes, you do.
I plan to make this delightful little salad for the Beaucoups this evening. One probably works up a sweat when running away from bears, after all.
. . .
Zucchini and Chicken Salad
recipe – adapted only slightly from a Martha Stewart’s Empire recipe
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup fresh lemon juice (I used one lemon)
- coarse salt and pepper
- 1 1/4 pounds zucchini, thinly sliced (I used one large zucchini)
- 1 pound boneless, skinless chicken breast halves (I used two chicken breasts)
- 1 bunch (8 ounces) spinach, chopped (I used half a package of baby spinach, and I didn’t chop it)
- 1/2 red onion, thinly sliced
- 3/4 cup chopped pecans
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh mint
In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini and then toss to coat it. Let the zucchini marinate while you are cooking the chicken.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Throw into the skillet and cook until golden brown on both sides, about 7 minutes per side. Remove from the skillet and slice thin.
Toss the chicken with the zucchini mixture, spinach, red onion, pecans, parmesan cheese, and mint.