Buttons Magee Weblog

yesterday- out for brunch alone with David.  We used to sit in this restaurant for brunch when we were about nineteen or twenty.  One of those places that has probably become a bit too corporate, but we still like it.  

The photo of him makes me laugh.  He smiled the cutest smile at me right after this tiny moment, but what the camera caught was this quirky face.  He's probably thinking "again with the photos of me."

And right before bed I got to laughing and couldn't stop.  Teasing him about something or other and we just couldn't stop laughing.  Wouldn't it be great to have one of those attacks of hilarity once a day?  

Lunch for one.  Most of the time it consist of a hodge podge of leftovers or a quick sandwich thrown together.  Sometimes though I like to take a few extra minutes to make myself something.  In total, this only took about 15 minutes to make, but tasted so much better than something heated in the microwave.

Bulgar salad with parsley pesto, chicken, and dried apricots

1/2 cup bulgar ( this would be delicious with quinoa if you are not eating wheat)

1 chicken tenderloin

1/4 c chopped fresh parsley

1 clove garlic, smashed

2 Tbs chopped nuts- almonds or pine nuts

1 Tbs olive oil

5 dried apricots

juice of half a lemon

salt and pepper

grated parmesean

 

In a saucepan, combine bulgar and 1 cup water.  Bring to a boil.  Cover and lower heat to med-low.  Cook 12 minutes until bulgar is tender.

meanwhile, in a skillet on med-high heat cook the chicken tenderloin...if you cut it up it will cook even faster.  Toss in chopped apricots as well.

In a small food processor combine nuts, parsley, garlic, and olive oil.  Pulse until chopped.  Add in lemon juice and parmesean cheese.  stir to combine.  

Pour the parsley pesto over the bulgar and mix together.  Add the chicken and apricots.  Serve immediately.