As we bid farewell to another year and look forward to a new one, I wanted to thank my fellow Wednesday bloggers for their wonderful insights during 2017. Beth Carter, Marisa Dillon, Trish Jackson, Mia Kay, Rosie Langenfield and Tami Jarecki Lund … you’ve all been great.
We will be losing a few of our regular Wednesday bloggers as they move on to other important tasks. Fortunately, we’ll be gaining a few new friends to take their place. I look forward to what our new members will have to share.
With the promise of a new year comes the inevitable resolution to write more, to edit quickly and thoroughly, and to not be afraid of the dreaded blurb. Sometimes our resolutions are as simple as limiting our media time. Or, if we’re in the middle of a book release, to expand our outreach. Whatever your goal or resolution, make it attainable.
And, for those of you desk jockeys who’ve made the vow to exercise more and eat better, here’s a great, low-cal salad you’re sure to enjoy:
Easy Peasy Israeli Knock Off (makes 2 generous servings)
2-3 mini cucumbers or one English cucumber
2 Roma tomatoes
1 small red onion
1 ripe avocado
3-4 Tablespoons Oil/Vinegar based dressing of choice (also really good with avocado-ranch dressing)
Optional: 2 Tablespoons pecans, almonds or walnuts, cilantro, herbs of choice
Quarter the mini cucumbers length wise and then slice into bite-sized chunks
Quarter and seed the tomatoes and then chop
Finely chop the onion and place first three ingredients in serving bowl
Toss with dressing until well covered
At this point the salad can be stored and chilled if desired.
When ready to serve, halve the avocado, remove the pit, and score into chunks in the skin and then scoop out with spoon (this keeps the chunks uniform and is less messy than cutting after removal)
Add avocado to the salad, add nuts (if using), and any herbs. Lightly toss to coat. Serve immediately.
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Until it’s my turn again on the blog, stay healthy, stay happy, stay warm and, above all, stay well read.