Suzy Says

Sleepy Clyde

On Friday night, I was enjoying a cocktail or three (sometimes my moderation tends to be on the immoderate side) while reading in bed with all three cats when I heard an unfamiliar sound. It was the pitter patter of little raindrops! This morning, I was delighted to find half an inch of the rain in the rain gauge. Especially because now I don’t have to choose between feeling guilty about watering (the drought!) or not watering (the plants!).

I was less delighted by the sight of Roscoe throwing up his breakfast, though at least I was able to get him off my beautiful new rug and onto the much easier to clean distressed wood floor. He is still recovering from the scratch on his head and another one on his throat. He really has to stop being so careless of his beauty. As I write, he is curled up asleep on the bed, which I made around him. There is nothing cozier than a sleeping Roscoe, and somehow he manages to look dignified when he’s asleep. And scratched up.

While Roscoe enjoyed his beauty sleep, I made some lunches for during the week. Thinking up something to make for lunch for every day is almost as challenging as coming up with professional looking outfits for every day. I made some curried chicken salad with apple, celery, and raisins, and tried a new recipe for:

Roasted Sweet Potato and Quinoa Salad With Mango Balsamic Vinaigrette

For the salad:

1 small sweet potato, unpeeled, diced into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup quinoa
1/2 cup black beans
1/4 red pepper, diced
2 cups salad greens
1 tablespoon dried cranberries
1 tablespoon salted sunflower seeds

For the dressing:

1/4 cup mango, fresh or frozen
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil

DIRECTIONS

Preheat oven to 400ºF.

Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.

Place the quinoa and half a cup of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.

Puree the mango with the balsamic vinegar and water, and set aside.

Allow the roasted potatoes and quinoa to cool to room temperature. Mix with the black beans, red bell pepper, dried cranberries, and sunflower seeds. Toss with dressing and greens when ready to eat.

A YEAR AGO: A visit to the de Young Museum.