Are you participating in Project Three for Camp Loopy? And if so, were you up late last night, finishing the last bit of your project, like me? Time’s UP! I am so happy with the way my blanket turned out, and (like many of you), I’m still stunned that it got finished in one month. I’ll show you photos next week. Remember, the deadline for the project to be done was last night at midnight, and you have until Saturday (the 17th) at midnight to upload your photo to the Loopy Photo Gallery for Project Three. I’ve been having fun, seeing all of your finished photos!
This week’s recipe is a delicious salad that can be served as a meal (just toss in some chicken for protein) or as a side dish. My family loved it, and I hope you do, too. I found this on Pinterest, but it originally came from the Espresso and Cream blog (and check out the Whole Wheat Salt Bagel recipe that she had on there yesterday. Sounds good.).
6-8 cups of lettuce (I used a mix of Romaine and Iceburg)
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices cooked/crumbled bacon (I totally forgot to add this in)
4-6 oz. feta cheese, crumbled
Poppy Seed Dressing (I always get Marzetti’s)
Balsamic Vinaigrette (I used Newman’s Own Light Balsamic)
Use your judgement on the ratio of Poppy Seed and Balsamic. I used about twice as much Poppy as the Vinaigrette. The taste of the two mixed together makes this salad even more delicious.
Now that my blanket is done, I’m going back to working on my Lorna’s Laces Devon Socks this weekend. I wore my first pair of hand knit socks of the season yesterday (my favorite pair – knit for me by Knitting Daughter) and I was glad to have them back on my feet. Have you started wearing hand knit socks again, this fall?