Anyway, good Wednesday morning, Kittens! I hope everyone is bright-eyed and bushy-tailed this morning.
Yesterday evening was absolutely gorgeous, even though I had to suffer through a Co-op Board Meeting. Fortunately, the meeting started and ended with cocktails. That's how all board meetings should work. Srsly.
I discovered that if I opened up my bedroom window I could get a nice cool cross-breeze going. Plus, with the fan running, the traffic noise was mostly bearable ... until the buses started roaring by at a little before 5.
Prior to the Board Meeting (and after my martini), I decided to make a recipe I found on epicurious, Quinoa and Bulgur Salad with Feta. If you've been reading this blog for any amount of time, you probably have already realized that I made a few modifications in the recipe ...
1 1/2 teaspoons salt
1/3 cup medium bulgur [I have no idea if I used "medium" bulgur or not. I used whatever I had in my cabinet. It could have been large bulgur. Who knows?]
2 tablespoons olive oil
2 tablespoons fresh lemon juice
dried mint, crumbled dried oregano [The only mint I have is chocolate mint, and I thought that would taste weird ... and it's not dried.]
1/4 teaspoon black pepper
4 brine-cured black olives, such as Kalamata, pitted and cut into slivers
2-3 spring onions, thinly sliced [This is what I used instead of icky radishes.]
2 oz feta, coarsely crumbled (1/2 cup)
I followed the instructions almost exactly as written. The only thing was that the bulgur wheat wasn't softening by soaking in warm water, so I heated it up in a pan for a few minutes.
More later. *smooches*