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Thirty days. We dropped her off the first day of June.
My heart aches for her every day, but seeing her fishing, climbing and dancing the days away makes it all bearable. She’ll be performing a dance for us tonight on the banks of the Guadalupe River. I’ve seen glimpses of the performance since I stalk the photographs posted on the camp website hourly daily. She writes they’ve practiced hard on the dance which is to her favorite song Call Me Maybe. Her flip-flops broke, she adds, making it hard to dance and could I send another pair.
We’ll tailgate with other eager mamas and papas from around the state. I’m bringing our favorite potluck supper – Oriental Salad. It travels well and tastes like summer. Tonight’s version will include a special secret ingredient. Happy Tears – the kind only a mama can add as her heart dances with joy.
Oriental Salad (PRINT RECIPE)
1 head Napa cabbage, thinly sliced
1 package of broccoli slaw (14 – 16 oz)
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 fresh jalapenos, seeded and chopped
6 oz crumbled feta cheese
6-8 mint leaves, gently torn
1⁄2 cup roasted peanuts
Mix all ingredients together. This makes a very generous salad. Will keep fresh in a jumbo ziploc bag in the refrigerator for five days.
Toss with Ginger-Sesame dressing.
Top with grilled chicken or shrimp and a dollop of Peanut Sauce.
Ginger-Sesame Dressing (PRINT RECIPE)
1⁄2 cup olive oil
1⁄4 cup rice wine vinegar
2 Tablespoons Tamari (or soy sauce)
3 cloves garlic
2 Tablespoons honey
2 Tablespoons peeled, minced ginger
1 Tablespoon toasted sesame oil
2 Tablespoons water
1 Tablespoon minced jalapeno
Blend ingredients until smooth and emulsified. Will keep in a sealed glass jar in the refrigerator for a week.
Peanut Sauce (PRINT RECIPE)
1 cup peanut butter (I use fresh ground honey roasted from Whole Foods)
1/3 cup tamari (or soy sauce)
scant 1⁄2 cup water (start with less and add more to desired consistency!)
2 Tablespoons peeled, minced ginger
3 cloves garlic
1 Tablespoon toasted sesame oil
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Blend all ingredients until creamy and smooth.
Today’s post is part of a writing exercise called
Five Minute Friday hosted by Lisa-Jo Baker.
Participants are given a prompt and write from the heart for 5 minutes.
No editing, over thinking or backtracking.
Today’s prompt? Dance.
Enjoy wherever life’s dance takes you today, friends!
Love,
Kristin
30 days!? I can only imagine how excited you are to see her!! So fun. And awesome that they have photos for you to stalk…er, I mean look at. : )
Jenny – thanks for stopping by The Schell Cafe. Glad to have you at the table.
Can’t believe this is your first FMF!! It is lovely. And I can’t imagine 30 days away from mine. I think the longest so far is two weeks. That salad sounds amazing, gonna make it. Hope you enjoy every minute of the reunion – well how could you not?
Shelly – I know! I’ve never figured out how to make a recipe fit #fiveminutefriday. Duh, was I trapped in the proverbial box or what? Thanks for your encouragement and you’ll love the salad. It’s truly our fave! xo
I’m dropping my daughter off for 2nd term next Thursday…I instantly recognized Rec Hall in the background of the picture! I hope your daughter had a wonderful time…it’s one of my favorite places! I’m thrilled to have a recipe to take down for our picnic after the watershow! Thank you so much!