Thursdays are free lunch day in my office. It’s a fantastic perk, but sometimes it means that I just eat too much during lunch. Today’s lunch was a favorite: steak tips and macaroni and cheese that we get catered from Max and Dillon’s in Charlestown. It’s one of my favorites because somehow they manage to cook their steak tips perfectly even though they’re cooked in a large batch and then delivered. The macaroni and cheese is excellent as well.
So, tonight, I just ate a huge salad for dinner. I love salad. It’s filling and healthy and there are so many fresh flavors and interesting textures. It’s really sad that salad gets a bad rap as something people eat in misery while dieting. My salad tonight was a mix of romaine lettuce, shredded carrots, thinly sliced red onion, tomato, mushrooms, chick peas, and hard boiled eggs topped with homemade balsamic vinaigrette. I was a little bummed that I didn’t have any feta or goat cheese in the house — that would have made this salad just a teeny bit better than it already was.
I also tried a new recipe that my sister found on Pinterest for Honey Roasted Chickpeas. She asked me to make them last weekend, but I spent too much time making bagels and pecan bars that I didn’t get around to it. We are attending a board game event on Saturday and wanted to pack some snacks — so I thought it would be a great time to make them.
The recipe was…ok. For some reason, the chickpeas did not all cook uniformly, so there are some delicious, crunchy chickpeas and some that still have a little softness to them. I think next time I should stir the chickpeas more as they are cooking to help even out the cooking. Overall, the flavor is good though, so I will try again. Fortunately, chickpeas are cheap so I can experiment a bunch to get it right.