It’s 3:15pm and I’ve been working on my business plan since 9am this morning.
I’m still wearing my pajamas. Yes, that does mean that I haven’t showered yet, and I’m pretty sure that interesting smell is coming from me. Don’t worry – I showered yesterday, but then I went to volunteer at kids night at a transitional living house. It was painting night, so, naturally, I got paint all over myself from the cute-as-a-button Sammy who, perched on my lap, preferred to splash the water around with the colors rather than actually making a painting, consequently making both me, the table, herself and the paper her victims. I could have showered later but the honest truth is that I was just too darn lazy. And now I’m smelly. Nice.
Now here I sit, listening to my neighbors splashing around in the pool outside, staring at the sunshine that is taunting me to go outside, and doing my very best to ignore it all and stay focused on the computer.
I’m happy to report that my will power is operating strong today. The business plan is almost done.
Unfortunately, with the business plan acting as my pseudo baby, the Lobley kitchen has been on the quiet side. I know – I’m bowing my head in shame as I write this. I’ve been reduced to recycling old recipes, and finding creative ways to use leftovers in order to make that nagging hunger and noisy, disruptive rumbling sound in my tummy go away so I can focus. Last night, I found left over roasted cauliflower and cherry tomatoes in the fridge, put them in a brown rice tortilla, topped it with hummus, wrapped it up and ate it for dinner. It wasn’t bad, but it wasn’t my greatest work either.
Anyway, fear not, my friends. I still have something for you. A few weeks ago, I adapted a recipe from my new favorite cookbook, Ottolenghi, from one of my favorite English friends and chef, Kevin Gibson. It’s light and refreshing – perfect for the hot hot summer that is now upon us.
Cucumber poppy seed salad
1 large hothouse or english cucumber, sliced 1 cm thick and 3-4 cm long
1 yellow pepper, sliced 1cm thick and 3-4cm long
1 stalk of celery, sliced 1 cm thick and 3-4cm long
3 tablespoons cilantro, chopped
60ml rice vinegar
1 tablespoon sesame seed oil (you can use sunflower oil too)
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon poppy seeds
Place the sliced veggies in a bowl.
Mix the dressing together in another bowl. Once combine, pour over the veggies. Add the poppy seeds. Mix together. Voila!