So, Meres wants me to buy her a pet.
Let me tell you, she's barking up the wrong tree. A pet is not going to happen.
Can you buy me a pet dog? No.
Can you buy me a pet cat? No.
Can you buy me a pet snake? No.
Just a baby one? No! Are you crazy?!
Does she not know me at all? I will never, EVER, knowingly have a snake living in my house. EVER!!!
I greatly dislike snakes. I even avoid the Herpetarium at the zoo.
I think she through the snake option out there, so that I'd settle for something else. It was a bargaining chip. I almost offered a goldfish, but we didn't have much luck with those before.
Pet-free. That's me.
It's a spiritual conviction...
Take a look at this gorgeous, healthy recipe! All those colors! Red, purple, green, white.
This recipe is gluten-free and dairy-free, and it's delicious! It takes very little time to throw together. You can fill out your meal with grilled corn on the cob-like I did. Or with a lettuce or fruit salad.
Prep time: 20 minutes, Cook time:15 minutes, Total time: 25 minutes
3 ripe medium tomatoes
1/2 cup pitted and coarsely chopped Kalamata olives
3 Tbsp onion, finely chopped
3 Tbsp capers, drained
1-1/2 tsp red wine vinegar
4-1/2 tsp olive oil
6 boneless, skinless chicken breasts (2 pounds)
1/2 tsp salt
1/2 tsp pepper
-Chop tomatoes, olives and onion.
-In a small bowl, combine tomatoes, olives, onion, capers, vinegar and 1-1/2 tsp olive oil. Set aside.
-In a medium bowl, toss the chicken breasts with salt, pepper, and remaining olive oil, until evenly coated.
-Place chicken on grill over medium heat, and grill, turning once, until juices run clear. (6-7 minutes per side). Or…heat oven 450 degrees. Place a cooling rack on a foil covered, rimmed cookies sheet. Bake breasts for 20-25 minutes, or until cooked through and juices run clear.
-To serve, top chicken with relish.