Post-Christmas

Hello All! We hope this finds you well-fed and ready to eat normally once again. As lunch sits on my desk, I feel remiss in not sharing the tale of its creation.

What we have here is an Orzo salad. Orzo is a delightful, rice-shaped pasta that is fairly perfect for your cold salad needs. Just cook and rinse in cold water while you prepare your other ingredients.

For today's iteration, we first took 2 links of hot italian sausage, which I cooked on the grill the other night while my steak, the shrimp, and Misty's Parrano-covered sockeye salmon got toasty. This brings to mind an important point: if you are grilling, especially with charcoal, don't waste the fire. You can bring many meats to even the most averagely sized grill at one time, and you know you've gots to eat the rest of the week. Grill up those proteins (and veggies and whatever else) and have them at the ready when you want them. Then when you're ready to use them, it'll be like you bought pre-prepared food at the store, only better 'cause you cooked it.

So, to add to the sausage chunks, we dropped in some cubed feta, green onion, diced white onion, celery, 1-2 garlic cloves, parsley, and halved grape tomatoes. Salt and (lots of) pepper. Squeeze in a lemon. Combine your goodness, add some olive oil for viscosity and flava and sit it in the fridge for 15-20 minutes. If you don't have the time, eat up, but it won't be as good.

On today's leftover lunch, we rocked this dish up exactly 2 notches: (1) sliced avocado on top; and (2) halved Kalamata olives in the mix. You really don't even need to add salt for your avocado because the olives take care of you.

This is a nice, light dish that you could make in any quantity for a cool, tasty alternative. As I eat it, I feel like I could eat buckets of this lovin, so make extra, you're gonna want it.

Glad to have you back! Robot out!