Goodness, I didn’t realize a month had gone by since I last posted until I logged on a moment ago. Time only moves forward. School has been out nearly a month and so far the summer boredom has not crept in yet. We went on our family vacation to Orlando, FL the first week of June and then as we were settling back into our routines here at home, all hell broke loose there: Christina Grimmie shot while signing autographs, the horrific shooting at the Pulse nightclub, and then the gator that snatched the little boy at one of the Disney resorts. All of it so, so tragic. We had a great time while we there and the sentiment of you just never know what will happen beats and hums as a constant reminder. Love your people, let them know you love them, and enjoy them while you can.

It’s hot where we live. Hot and humid (though nothing compares to the humidity we experienced while in FL) with a heat index of 110 all this week and well into next week. Ahh, summer. I’m not afraid to turn on the oven in the summer, but generally speaking, the heat takes a toll so salads have been my go to lunches. Not a recipe per se, but I guess, in a way it is as it has ingredients, just no exact measurements.

Ingredients:

• spring mix
• purple cabbage, sliced and torn into strips
• carrot, peeled
• cooked chicken, chopped (I used Perdue)
• green onions, diced
• cup dry roasted peanuts
• chow mein noodles
• Marzetti’s Simply Dressing Ginger Sesame vinaigrette

Preparation:

Mix all of the ingredients together and drizzle with salad dressing.