As I told you last week, my husband is gone for awhile and as I’ve also told you guys, I’m not one of those wives who mind him being gone a couple weeks at a time. I’m okay being alone. There are, however, a few things that I do need him around for. Like, putting gas in my car. I’m 100% sure my gas light will be on until the day he comes back and then I will fill it up on the way to the airport. Until then I will put 3 dollars in every time I leave the house because omg, there’s nothing more boring than standing at a gas pump. I also now have to buy my own ice. Ugh, I hate buying ice. They keep the little ice freezers locked on post and it makes me feel so guilty to make soldiers wait while the poor cashier has to walk outside to get me ice. I mean, do people really steal ice? Is there a huge need to lock it? Normally I pretend I don’t notice we’re out (and we always are because I’m anemic and annoying and go through 10 pounds every 2 days) and then I’ll send him a text when he’s out and about asking him to stop. He also buys wine when he stops for ice – so duh, it’s just better if he’s in charge of ice. And finally, I miss not having to fill the Keurig every time I want coffee or tea. He gets up before me for PT and instead of analyzing how many thousandths of an inch the strawberries in the window grew overnight while the Keurig starts up, he actually fills it. All the way, not just enough for one cup.

But I don’t really miss having to cook. We’re been having lots of eggs, waffles, sandwiches, anything that doesn’t require a whole lot of cooking. Good thing I stocked up on some good recipes before he left, huh?

He’s never really been a big avocado fan (except for this avocado feta salsa that I make all the time) but a few months ago we went out for lunch and he ordered avocado on his burger. I took that to mean I could start making things that include avocados. He totally loved this salad! It’s so simple and so fresh – how could you not love it?

One year ago: Chocolate Cream-Filled Cake
Five years ago: Savory Corn and Pepper Muffins

Mozzarella, Tomato, Avocado Salad
from Val So Cal
  • 1 container cherry tomatoes cut in half
  • 1 8 ounce carton fresh mozzarella cheese pearls, drained
  • 1/3 cup basil julienned
  • 2 tablespoons fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper
  • 1 avocado peeled and diced
  1. In a mixing bowl, combine tomatoes, drained mozzarella,basil, and parsley.
  2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over tomato mixture and toss to combine. Cover and refrigerate.
  3. About 30 minutes before serving, add avocado and toss everything together.
  4. Use a slotted spoon to serve.



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