Dear procrastination, I don’t know why everyone seems to think you’re such a bad thing. You keep us relaxed, give us a never-ending litany of excuses, tell us “it’s okay to be you and not work right now. You can do it tomorrow. You can do it tomorrow. You can do it tomorrow. You can do it tomorrow.”, and cause us to unwittingly jump into crazy-pants mode and get ‘er done. And, then once we actually do what we needed to do? We feel SO accomplished that we treat ourselves to mini Guinesses and chocolate cake. Well, procrastination, I object to the disdainful treatment and embrace you for who you are! Be proud, dear one, for you are what makes the world go round.
Well, procrastination and caffeine. Wait. I had a point here. A relevant one.
So I have this fancy-pants camera. Which has a rechargeable battery. Which ran out of juice two weeks ago. Yes: procrastination. Instead of rummaging through the camera bag stowed away in a cabinet to find the recharger, I used my iPhone camera for two weeks. But after trying a new recipe for pancakes one day, I was inspired to be productive. And after I recharged that fancy-pants camera, I decided to celebrate its homecoming with a day outside and cliché photo opportunities.
Don’t worry, there’s a recipe in here among the geese and leaves. But enjoy the scenery as you go along. T’would be shame to miss the things that coalesce to make the world beautiful. But that’s why procrastination is there.
ORANGE FENNEL SALAD
1 tablespoon Sour cream
1 tablespoon Mayo
1 tablespoon Orange juice
1 tablespoon Buttermilk (or 2 teaspoons water + 1 teaspoon vinegar)
1 teaspoon Dijon mustard
1 teaspoon Honey
Pinch of ground Ginger
Pinch of Fenugreek
Salt and Pepper to taste
2 tablespoons sliced Fennel
1/2 of a Navel orange, segmented
2 tablespoons Sweet onion, sliced (or red onion)
2-3 Strawberries, sliced (or apple)
2 tablespoons Carrot, sliced
1 tablespoon Smoked gouda, shredded or tiny-cubed (cross between minced and diced…probably not a technical term.)
2 tablespoons sliced almond (for a little extra depth, toast the almonds in a dry pan over medium heat until golden and fragrant)
1/2 cup Romaine, shredded
1 cup Baby spinach
1. Combine the sour cream, mayo, juice, buttermilk, mustard, honey, spices, and salt and pepper in the bottom of a large bowl.
2. Throw everything else in and toss together gently.
3. For a protein kick, add shredded chicken, or grilled shrimp. Or scrambled egg, if you know, you’ve procrastinated on shopping.