The greatest part about salads is that there is an endless combination of them. Feeling MexiCAN? Throw some romaine lettuce, black beans, corn, avocado, tomato, and cheese in a bowl. Today, the mood was more "hell-yeah-summers-gradually-making-its-way-to-Minnesota", thus the blueberries, pineapple, and strawberry explosion.
For a girl who has never been very good at doing anything part way, creating a salad concoction is one thing I'm stellar at. Being a full-time, on-time, type of a cook would be a special challenge. I have a tendency to dive into meals all the way, barely coming up for air and halfway through the creation of a certain dish, I realize I'm spending way too much time measuring and perfecting, and need to just trust my gut and throw some random spices in there.
The problem is, when you have a cardamom flavored chicken breast that you thought was marinated in your new favorite concoction, not only is dinner ruined, but money is wasted, and your grill reeks of aromatic seeds from India. Thank the heavens for Subway, eh?
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