Jesse and I cancelled cable TV this past week. As much as I adore getting lost in a captivating drama (ie. Homeland) or binge watching an adorable comedy (Unbreakable Kimmy Schmidt), it was time to test out having no cable. For the summer, at least! Jesse and I want to get outside and enjoy the nice weather this summer – especially since our summers are so short here in Winnipeg! We want to spend our evenings sitting on the patio reading or going for long walks. There’s something to be said for spending time outside within nature. Or well…until mosquito season hits…*haha* In addition to spending more time outside, we also want to be more productive (ie. no more marathons of Income Property or House Hunters International). It’s just so easy to put things off when you can just park your butt down after a long day of work and get lost in an Office marathon.
This was our first weekend without cable television. Yesterday, we attended a fabulous craft sale (Third + Bird) that showcased some of the best artisans in the city! It was incredible seeing almost 2500 people supporting local, small businesses yesterday. I bought a few items myself and could have bought a lot more! After the show, we overhauled the condo and now it is sparkling clean! So nice! And we did all this plus the grocery shopping by 1PM yesterday! It’s funny – by not zoning out in front of the TV, I actually accomplished all of my weekend tasks and was bored by 1PM. *hah* That never happens! So, then I got into the kitchen and I started testing out a number of recipes I’ve been dreaming up. It was great to see them finally come to fruition. And I don’t think Jesse minded being my guinea pig today!
One recipe I’ve been developing is this Thai Rice Salad with Coconut Curry Dressing. Last year, I discovered that rice in salads is magical. It adds a very satisfying element to a salad without making it too heavy. I adore making Thai food, so I wanted to create a Thai-inspired Jasmine rice salad infused with ginger, coconut and lime. To keep things refreshing for spring, I added in fresh, chopped cilantro, basil and mint. To boost the protein of the dish, I added some shelled edamame and some toasted cashews. And for a little colour and some veggie power, I added a yellow and a red bell pepper. This salad is packed with bright flavours and is incredibly easy to throw together. In my opinion, it is the perfect dish to bring to your next spring or summer gathering. It can also be served as a light lunch or a delicious side dish alongside your favourite thai dishes.
Source: dressing adapted from Love and Lemons; Salad by The Fig Tree