I think I finally fixed the chaos of my website. It's certainly not where it was, but I think the damage control has been fairly successful. Thanks for bearing with me through all of that.
In other news, my band has been playing a whole bunch of shows in the city, which has been great fun, especially when we played with these guys on Tuesday night...
Mad Young Darlings from Winnipeg. I may or may not have a crush on Natasha, and the whole group is completely awesome. Too bad they were touring through on a Tuesday night - I wish more people got to see them play.
That's us. Except my hair doesn't look like that anymore. Next time I'll get some updated pictures!
When it comes to performance days, I'm pretty picky about eating really good food - I even wrote a post about it back in March. Sometimes I'm a little more relaxed than what was mentioned in that post, but eating well on performance day is still crucial for me no matter what. It's definitely important to ixnay the sweets.
So I ate a beautiful salad with some borscht. I've blogged the borscht recipe before, and it's still my favorite. I like that it's super flavorful and makes enough for 4 servings, not 1245.
As for the salad, I made a pretty plate with a base of mixed baby greens, and then piled on grated carrots, beets, olives, tomatoes, avocado slices and cucumber half-moons, topped with a yummy carrot-ginger dressing. I did modify Vegangela's version quite a bit since I can't leave recipes alone - I reduced the oil to 1 tablespoon and added back 2 tablespoons of water, and used lime juice and agave instead of rice wine vinegar and mirin. I didn't add the extra salt because I was content with the saltiness
This is one of Logan's favorite dressings, and as he sat down for lunch, with a big, colorful salad on his plate and a bright fuschia bowl of borscht to the side, he declared, "This looks so good - it's exactly what I wanted". It's a very happy day when I hear those words about a soup and salad.
And now, to tie up some more loose ends before Christmas - I will get to sharing that wonderful kale salad recipe soon.