The most interesting thing about work today was that I found out on my lunch that I do not like creamed spinach. Oh, and a woman bought 8 yards of bridal fabric which totaled $316! I can buy a car for $300! Here’s a thrifty recipe:

Bean salad
1 can garbanzo beans
1 can mixed beans (i.e. kidney, white, garbanzo)
1 rib celery, split lengthwise and finely chopped
two slices white onion, finely chopped
1/4 cup olive oil
2 teaspoons balsamic vinegar
1 tablespoon parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Drain and rinse the beans. Mix all ingredients in a bowl. Chill and serve.

Tips: Use this as a side dish. Use it as a main dish with pita bread and hummus or tzatziki. Serve it warm in a pita with some tzatziki or hummus, lettuce and tomato. Blend the mix in a food processor or blender and use instead of hummus or bean dip (might need to add extra oil or a little water). Tastes better if you make it the day before you serve it.

Michael made lovely Angus steaks with veggies for dinner after work. What shall I make tomorrow? Chicken? Salmon? Tuna? Stay tuned…