Life Snippets #9

A couple weeks ago, about an hour before it was time to head out to pick up the kids from school, Baby was being a total pill, so I threw her in the stroller, grabbed my camera, and we took the long way.

This is what the middle of March looks like in my hood:

Daffodils in the yard of a neighbor.

I think I need some like these.

This tree is in the same neighbor's parking strip.

The house next door to them has done like we did to our parking strip.

Ripped out all the grass and put in plants.

Across the street is a weeping something.

I'm terrible at tree identification.

This is a donut peach tree.

I know, because I've eaten them.

And they're delicious.

Violets in someone's lawn.

A plum tree, also in a parking strip.

The little yappers that bark at us every day.

The fluffy one's name is Rusty.

This house has enough rosemary plants to supply the whole neighborhood.

The trees in front of the school.

A chess garden that was built and planted last year.

Raised beds.

And last, Baby doing her most favorite thing in the world.

Playing on the slide.

Then, off to the big one.

Oh, to be two again.

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Grilled Asian Chicken Salad With Spicy Peanut Vinaigrette

I came across this salad dressing recipe the other day when I was digging through my stash.  It's from a restaurant I used to work at.  It's sooooo good.  The ingredient list is really long, especially for a dressing, but it's totally worth it.  I promise.

This is generally more of a summer meal at our house, but I decided to go with big grilled chicken dinner salads to showcase the dressing's deliciousness.

Here's the recipe with my notes:

Spicy Peanut Vinaigrette
Yields 1 quart (I cut the recipe in half)

3/4 C Rice Wine Vinegar
3/4 C Peanut Butter
1/2 C Olive Oil
1/2 C Salad Oil
1 Tbsp Garlic Puree (I just used my microplane to mince it)
1/3 C Turmeric
1 Tbsp Sesame Oil
1 Tbsp Ginger Powder
1 Tbsp Diced Fresh Ginger
1 Tbsp Fresh Cilantro (I didn't cut this in half)
1 Tbsp Ground Coriander
2 Tbsp Chopped Scallions (I left these out for The Dad)
1 1/2 tsp Tabasco
1 1/2 tsp Chipotle Chili Powder
1 1/2 tsp Cayenne

Blend until mixed thoroughly.  I used my little bullet like I use to make my smoothies, but you could use a food processor, blender, or a whisk if you have everything minced fine enough.

Like I said, I made big Asian-style dinner salads with grilled chicken on top, but it's so good, you could just about serve it over anything.  Rice, veggies, chicken, tofu, etc.  The best way I can think to describe it is to say, it's a cross between a curry and a peanut sauce.  Two of my favorite things.

For our salads I used mixed greens, purple cabbage, cilantro, cucumber, carrot, bell pepper, radish, green onion, soy nuts, and crispy chow mein noodles.  I marinated chicken breasts in this marinade, and then The Dad grilled it up.

Here's dinner on my plate:

The kids had date night with my parents, so I didn't have to worry about the spice factor for their sensitive little mouths.

It was just me n' The Dad.

It was so pretty, I couldn't stop taking pictures.

Isn't it pretty?!

It may have had something to do with the elusive sun shining through the window.
Or silence at the dinner table.

You don't realize how often you're barking at the kids until they're not there to bark at.

I could just eat.

I know, it's a lot of pictures.

But it's beyond delicious.

Beyond.
I used leftovers the next night to make wraps.
Just as good.
And now I want some.

P.S.  Happy April Fool's Day.  Did you get anyone?  I can't keep a straight face to save my life, so I suck at pranks.  I did think about leaving a positive pregnancy test laying around somewhere for him to find when he gets home from work, though.  Buwahahahahahahaha.

Please see my sidebar for the parties I link up to.