Lunch, Rattlers, Bowling,

For my Red Lobster lunch I had Crispy Shrimp Lettuce Wraps. It was delicious but they provide you with a hunk of lettuce and it is almost impossible to wrap the shrimp in a lettuce leaf at the table. I just ended up chomping a lettuce leaf with every mouthful. It is sweet and spicy and just to add to it they slice up a few green chilles on top. My mouth was on fire at the end. Spicey coffee was what I felt as though I was drinking LOL.

I just read this on How to Geek. Rattlesnakes survive cold winters by entering a hibernation-like (dormant) state known as “brumation” where they gather in large numbers, sometimes upwards of a thousand snakes, in large underground “rattlesnake dens” or hibernacula. What a horrid thought. Sorry, if I found one of those hibernacula, I would be doing what I could to exterminate them. Save the whales, not the snakes!!! I guess there is a niche for them and I shouldn't want to get rid of them, but a thousand at one time, yuk.

Had fun at the Travel League today. Didn't bowl particularly well but it doesn't matter we are just there for enjoyment. Was nice to see most of the people whom we haven't seen in a while. Matt had one really good game today too. Somebody said it was because he wasn't bowling with me LOL.

I saw this recipe and figured it was right up my street.

Red Cabbage, Bacon, and Avocado Slaw With Balsamic Vinaigrette

FOR THE BALSAMIC VINAIGRETTE

2 garlic cloves, minced
1 Tbs Dijon mustard
1 Tbs honey
1/4 cup balsamic vinegar
0.33 cup olive oil
kosher salt

FOR THE SALAD

1 small head red cabbage, cored and thinly sliced
4 slices uncured bacon, cooked until crisp, drained and chopped
0.5 cup chopped fresh flat-leaf parsley
4 large radishes, thinly sliced
3 green onions, thinly sliced
kosher salt
1 large avocado, pitted, peeled, and cut into chunks

1. To make the balsamic vinaigrette: In a blender, combine the garlic, mustard, honey, vinegar, and olive oil. Blend until smooth and creamy. Season with salt and set aside.

2. In a large bowl, combine the cabbage, bacon, and parsley. Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat.

3. Add the radishes and green onion and toss again. Season with salt.

4. Transfer to a serving platter and top with the avocado.

Source: Taste

Have a great day