Mini Me...

Since the kid could sit up, folks have remarked how much Kate looks like me... 

 I guess it's the eyes that bring us both together... 

She has her dad's blonde hair... 

He was a tow head until second grade and her uncle is a blondey, too. 

Maybe she will keep the light hair... 

Her personality sure resembles mine, from her silly euphamisms that come from me...

"Hey!  Your hair is all catty-whampus!" 

to her short temper...yeah, that's mine, too... 

So, this morning, she took one look at me and decided it was Dress Like Mom Day. 

At least we aren't similar in a scarey Hannah Anderssen kind of way. 

No diss on H.A., I do like their tees and kids undies, but you won't find me in a horizontal red stripe with matching clogs any time soon.....

Jack kindly took a photo of us twinkies on the way to school this morning.... 

Notice the TWO pairs of old lady readers on top of my head... 

I am officially OLD and WEIRD!  

But hey, I am trying a groovy new salad for lunch....

Brussel Sprout Salad.  Recipe below....

There may be an ounce of hipness left.....

Brussels Sprout Salad


Recipe courtesy Food Network Magazine

1 serving.Ingredients

For the Dressing:

3/4 cup vegetable oil

1/4 cup extra-virgin olive oil

1 tablespoon honey

2 tablespoons champagne vinegar

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon grated lemon zest

1 teaspoon whole-grain mustard

1/2 small clove garlic, minced

Kosher salt and freshly ground pepper

For the Salad:

1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)

1 tablespoon dried blueberries

2 tablespoons dried cranberries

2 tablespoons smoked almonds

1/2 ounce manchego cheese, shaved

Bagel chips, for serving (optional)

Directions

Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.


Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.


Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.

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