It’s been snowing for about 2.5 hours and it’s actually sticking. [It rarely snows in Winston Salem, let alone stick around on the ground.] After growing up with tons of snow in Utah, I surprise myself that I still get so excited about this fluffy white stuff. Granted, I’m glad to not have 4 months of cold and snow like every Utah winter. NC weather is still the best. 70s last weekend and snow this weekend. Perfect for a girl who loves surprises.
Maizey likes the snow much better than the rain we’ve had for the past 5 days.
But let’s rewind a bit. I was up almost all night last night. Finally at 2:15 AM, I turned off my normal 5:25 workout wake-up call. I finally fell asleep around 4 and woke up at about 7 to get ready for work. Ugh.
I hate nights when I can’t sleep and hate the feeling at work where I’m in a fog. So the solution? Red lips and Krankies coffee. Works every time. Red lips are my secret trick to looking wide awake. 😉
After work I came home and ventured back out into the yucky weather (pouring, cold rain before it turned to more pleasant snow) to grab a few things at Whole Foods. I heated up leftovers from last night and settled in with some Modern Family.
I’m loving this wintry weather tonight, but I know in a few days I’ll be yearning for beautiful weather again. The beautiful weather that just beckoned to eat salads. Like this one that I ate four days in a row when we were in the 60s.
When I started introducing meat back into my diet, one of the first things I bought was bacon. Because, well, because it’s bacon. And bacon is the best. I don’t know anyone who doesn’t like bacon, except my sister-in-law Ashly, who, other than not liking bacon or dogs, is one of my very favorite people. And this is one of my very favorite salads.
Warm Spinach, Bacon and Egg Salad
- 2 slices bacon
- 2 hard boiled eggs
- 3 c baby spinach
- 1 t reserved bacon grease
- 1 t olive oil
- 1 t red wine vinegar
- 1/4 t. dijon mustard
- 1/4 t sugar (maple syrup, agave, whatevs)
- salt & pepper to taste
1. Cook the bacon over medium high heat until crispy. Transfer to paper towels and blot to remove excess oil. Reserve 1 t of the bacon fat and set aside.
2. Peel and slice the hard boiled eggs.
3. To make the dressing, combine the reserved bacon grease, olive oil, red wine vinegar and sugar in a small bowl and microwave for about 20 seconds until warm.
4. Place the spinach and eggs on a plate and crumble the cooked bacon over top. Drizzle the dressing over the salad and season with salt and pepper.
This salad is always good, but it’s particularly good on a day that’s trying so hard to pretend to be spring. So if you’re in a place with weather like that right now, enjoy this for me. And if you’re not, just heat the dressing all the way to a boil over the stove, and then toss with the spinach to coat thoroughly until wilted for a very warm, wintry salad. The warm dressing and wilted greens turn this wannabe-warm-weather salad into comfort food for a cold day.
Is there something you don’t like that people think is weird? I HATE cucumbers and I know most people think I’m crazy for that.
Snow: yay or nay? YAY, in limited doses. 🙂