Let’s all celebrate the fact that I FINALLY went to the grocery store! No more cereal for dinner! Really, it wasn’t that bad, but lately I’ve been trying to make my groceries stretch as long as I can, just to avoid going to the supermarket. I finally gave in yesterday, mostly because we needed some bathroom supplies. I rewarded myself with a stop at Bath and Body Works for some sample-sized lotions in a few fabulous fragrances.
I’m pretty excited about tonight’s Project Runway…last week I was so disappointed that it was a rerun. I don’t watch much TV aside from my beloved Project Runway, so I guess I missed the information that the new episode wouldn’t be until tonight. This is it, though…the final three contestants. How did I get so caught up in this show? I think my days working at the boutique really opened my eyes to fashion and fabric.
Anyway, as a bonus, I managed to snag the entire Project Runway Season 1 DVD series from Waterloo Records last night…which means I’ll be glued to the telly all week, I suppose. I’ll definitely have a crafty thing to work on while I’m watching (one of those super-secret Christmas gifts). I’ve heard that Season 1 is the best, because it focuses more on the actual fashion than the drama. We’ll see.
We also picked up V for Vendetta last night, and I have to say, I really loved this movie. It seems so appropriate for the political climate we are in now, and it’s such a hopeful film, in a dark, comic-book way. V’s dialogue, especially his alliteration speech, was excellent.
As for reading, I finished the banana book, and now I’m just bursting with random banana facts. I’ve started Meditation Made Easy by Lorin Roche, which is great. It makes meditation so accessible. I have a stack of books to start on as well, but they’ll probably stay there (or go back to the library soon), because I’ve been so engrossed in the latest issue of Gourmet.
Well, enough chatter…we all know we’re just here for the food. Last night I put this salad together in so little time it was scary. Seriously, a dinner this delicious should take much longer to make! I used whole wheat couscous and balsamic vinegar, and (of course) left out the olives (1/4 cup chopped), though Justin added some to his dish. I’ve just had a bit for lunch, and the flavor is even better today. It would make a great packed-lunch dish, and Justin thinks he’d like to try it spooned into a pita pocket.
- 1/3 cup water
- 1/4 cup sherry or balsamic vinegar
- 1 tablespoon olive oil
- 1 (.6-ounce) envelope Italian dressing mix (such as Good Seasons)
- 1 1/2 cups water
- 1 cup uncooked couscous
- 2 cups chopped red bell pepper
- 2 cups chopped tomato
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 cup finely chopped green onions
- 1/4 cup chopped parsley
Combine first 4 ingredients in a jar. Cover tightly, and shake vigorously.
Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining 5 ingredients in a large bowl. Add dressing mixture. Toss gently to coat.
Makes 8 servings.
Source: Cooking Light magazine.