This is a long overdue post for me. I put myself on my own loose schedule of blog posting, yet I rarely follow what I mindfully intend so I’m not sure why I even do it. I guess sometimes it does work. Blog writing is happening in my mind a lot more than you all see it right here. I am just having too much fun this summer and have not had the brain space or focus to get this typed. A definite highlight of my summer was this past weekend. My good friend; one of my favorite people in this world, came to visit from Baltimore. I adore that man and spending time with him gives me such deep joy. I got an extra dose of time with him yesterday, spending the afternoon lounging at my neighborhood park enjoying a very Portland annual event. I had such a great weekend. Refreshed and energized, I am ready to get focused on my work week. My focus is starting now as I write this. I have another extra busy week, with it being my last week of classes. This means being extra prepared for on the go foods that will keep me fed into the late evening hours since class days keep me from home roughly twelve hours. I will look forward to a two week reprieve in my time before I begin another round of classes.
Thankfully, I am still enjoying the greens from my dad’s garden. I hauled home another large harvest to share with friends and to restock my own fridg. I have discovered an incredibly space saving way to store my abundant produce that is working quite well. I have also been eating greens at every meal so none will go to waste! Salads of every variety have been my lunch and dinner meals almost daily. Green juices, kale pesto, arugula pesto, and a variety of sandwiches piled with greens, wraps made from lettuce leaves, collard leaves…you name it, I am making it! I have been eating well and feeling very healthy.
When my son called me not long ago to tell me he made my mom’s taco salad for dinner, I suddenly had an unbelievably strong craving for just that. I loved my mom’s taco salad as a kid. We all loved her salad. As adults, my siblings agree that moms taco salad made hot summer evenings cooler. My personal favorite part of the salad was the crushed fritos she would put in it. To this day, I admit my weakness is still fritos. Yes, I have had one too many love affairs with that salty, crunchy, oily goodness. I always pay for it so I am actively avoiding my desires. My son gave me my dinner idea and I wanted to have taco salad as well. My taco salad is a little twisted. There are no fritos in this one. It is definitely not moms recipe, but I enjoyed the memories it created as I prepared my version of moms taco salad. It was super tasty.
I look forward to my week ahead and will continue to eat greens for days to come. If this week is like my others recently, it will fly by so quickly I will be surprised by the speed at which I get to yet another fun filled weekend. Next weekend will be spent with a friend, who I refer to as my fast friend. We met, connected immediately and became great friends instantly. Five years later, our friendship has developed into a connection I know will be deep and lasting. We will enjoy holiday festivities among many more wonderful people. Life is good. Life is green. If you find yourself with bountiful greens, give this salad a try, or give it your own twist. Enjoy!
Twisted Taco Salad
Brown one half pound of organic, grass fed ground beef with chopped white onions in a skillet. Add spices: paprika, cumin, oregano, garlic powder, turmeric, black pepper to your desired taste. Add half cup of pinto beans, stir and heat until beans are warmed through. Remove from heat and allow to cool. Fill a large bowl with romaine lettuce (about 8 cups), torn into bite size pieces. I added some arugula because I love its spicy flavor. I topped the lettuce with the beef and bean mixture, some daiya cheddar cheese shreds and kalamata olives. I avoid tomatoes and avocado, but these would be great additions if you desire. I drizzled a tiny bit of lime juice over my salad, gave it a mix and stuck a fork in it! Yum!!