Today was a picture perfect summer day!
I went to my first dance class! Faith (who is a professional dancer and has a BFA in dance) is teaching a mini series of dance exercise classes for the rest of the summer at my gym! The time (and teacher) could not have been more perfect. It’s a fusion of modern and ballet.
The class was a lot of fun – I pointed my toes, grand-pliéd and had fun remembering my 11 years of dance growing up. My FEET however, did not remember. Foot surgery + lots of tennis shoes and running left them quite fragile and weak. I need to work on that! Already excited for next week’s class 🙂
After class I smartly packed my bathing suit and book and went to the ROOFTOP of my gym to the pool! It’s not much of a pool – more like a dipping strip – but it was fun to submerge in water for the first time this year and then lounge in the cool shade. No sun for me! Just gorgeous views!
Eventually hunger got the best of me and I biked home (= HOT!)
Tea was waiting! I must start every evening with a drink other than water. These home-brewed teas are a great alternative to beer and water.
Althoughhhhh…I set out a beer for Matt to gulp as SOON as he crested the driveway = an excuse to have a few gulps myself! His Basil IPA has mellowed and the bitterness has gotten better – LOVE it!
Thanks to ME, dinner was already ready!!
We had a chilled millet salad topped with roasted chicken
The chicken was a sample from the new Organic Prairie line by Organic Valley. The same farmer-owned co-op who focuses on family farms for organic dairy now has a line of humanely-raised organic meats. I buy Organic Valley cheeses, cottage cheese and milk (often), and if you’re looking for conveniently packed meat, these vacuum packs are very nice. (I have to say, I’m a sucker for any meat that’s individually packed.) Also like what the company stands for! Right now you can order them online in bulk (thereby supporting the co-op) or at select local markets (one natural foods store here carries them.)
This morning I baked off the chicken for dinner smothered in this delicious spiced chutney that OpenSky sent. Two thumbs up: one for spice, one for flavor!
I also assembled a salad with 1 cup of cooked millet, 1 cucumber, all of my freshly picked tomatoes, 3 stalks of celery, red pepper
And about 25% of a jar of Trader Joe’s sun-dried tomatoes in oil plus half a lemon and salt
Then…THEN!!…I added feta. GOAT feta. The best feta I’ve ever had! I used to make a Greek Quinoa Salad similar to this one that inspired the meal and I would add big chunks of feta.
Obviously the feta made the salad!
Feta Millet Salad
Yield 4 Servings
This salad would be great to take to a potluck picnic in the summer! The big cubes of feta and sun-dried tomatoes are key ingredients, but mix and match with what you have on hand, like kalamata olives or capers. You can also sub in quinoa, couscous or other grains.
- 1 cup millet, dry (because millet > quinoa, always and forever)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, chopped
- 3 stalks celery
- Half a red pepper
- 1/4 cup sun-dried tomatoes
- Half a lemon’s juice
- 1 tsp kosher salt
- 4 ounces feta of your choice (choose goat!)
- Cook millet with 1:2 millet to water for 15 minutes or so – until water is absorbed.
- Pour millet into bowl
- Chop all veggies
- Mix everything together
- Add feta
Serve the salad on the side or top with shrimp, chicken, beans of your choice
Matt proclaimed this the best dinner of the summer! Guess he was pleased he didn’t have to cook since he often says that when I make dinner 🙂
Tomorrow I’m headed back in to the bakery while Matt takes an afternoon to play. And then we have an evening party!