Fact: I am actually writing this post while sitting on a bus traveling to Toronto.
Fact: It is much harder to find time to blog when working full-time. Somehow I always managed to fit it into my schedule when I was in school and also working two jobs. It doesn't really make sense to me. Consequently I am writing on a public bus while my hand is jerked across the paper. I'm a little surprised I was able to read my scribbles to be honest.
Fact: I need a new camera. This one just doesn't cut it anymore and I'm unhappy with my photos. Even after editing them they still just don't have that awesome foodporn quality that I've been striving for.
Fact: Last week I went to a few shops to look at SLR cameras.
Fact: Sometime impromptu dinner parties are the best kind. On Saturday we headed around the corner to our neighbor's place for a bbq. It was 25C, the sun was shining - ah we enjoyed the first tastes of summer and it was lovely. It was a great dinner with too much food and of course plenty of sangria. It's not summer without sangria! That day was hot enough that I decided to wear shorts for the first time this year. Summer in May? I could get used to this. I am totally comfortable with skipping spring for an extended summer.
I prepared this carrot apple salad to bring over to our friends' place. It's sweet fresh, it's light, it's sweet and it's simple. A great side for those spring/summer bbqs.
Carrot Apple Salad
3-4 medium sized carrots
1 granny smith apple, cored
1/3 cup plain yogurt
2 tbsp mayonnaise
1/3 cup blueberries - optional
Wash and peal the carrots and apple
In a large bowl shave the carrots and apple
In a small bowl whisk together the yogurt, mayonnaise, lemon juice and honey
Pour the dressing over the carrot and apple shavings and toss to coat everything evenly
Top with blueberries if desired