After a dismal Friday, it was a pretty good weekend.
We bought a new (old) car. Or Mike did – a ’73 Charger. Far less practical than a minivan, and on a sunny day almost unbearably hot with its vinyl seats, lack of A/C (or cup holders, for that matter) and manual roll-down windows. But it turns out when you drive around in an old muscle car, people talk to, wave at, and take pictures of you. An added bonus I hadn’t thought of.
We painted the front steps red. And I listened to this more often than I should probably admit, even when W wasn’t around. (My favourite line: “hey- you cookie showing and me hunger growing!“)
Gwendolyn took me for an impromptu Sunday morning drive down the Cowboy Trail to the Chuckwagon Café in Turner Valley. Guys, these are truly the best burgers ever. If you’re looking for a fun way to spend an afternoon, or are peckish after a trip to the Millarville Market, it’s about an extra ten minutes’ drive, and so worth the pilgrimage. Owner Terry Myhre is a cattle rancher, and uses his own beef, ground and shaped in-house, seasoned and cooked perfectly, with a perfect ratio of meat to toppings and bun. Fab fries, too. (Apologies for the iPhone shots-too tired to go get my camera.)
There was little cooking, besides some ice cream sundae sauces for a wedding next weekend and this watermelon salad for BT tomorrow morning. Ever had watermelon in a salad? I strongly recommend it.
Oh, also? I sort of launched a spinoff blog – I mentioned it awhile ago, but then got caught up in Stampede and thought I’d sleep on it for a week or two and make sure I really wanted to do it, and it wasn’t just one of those Great Big Ideas I had that eventually lost their lustre and fell by the wayside. So I dipped my toe in a few times, and it seems like I might want to jump in the pool.
Mediterranean Watermelon Salad
6 cups spring mix or other mixed greens
3 cups cubed seeded watermelon
1/4-1/2 cup thinly sliced purple onion
1-2 Tbsp. extra virgin olive oil or cold-pressed canola oil
1-2 Tbsp. balsamic vinegar or balsamic reduction
1/2 cup crumbled feta cheese
freshly ground black pepper to taste
In large bowl, mix all ingredients except oil and pepper. Just before serving, drizzle with oil and vinegar and sprinkle with pepper. Makes 4-6 servings.
Note: I didn’t take the photo up top! The watermelon people did. Theirs was better than mine.