Lately, I’ve been catching myself wishing for a few more hours in the day, another day in the week, and another week in the month. Hell, I’d probably take another month in the year if it had a swanky name and extended the rare “sweet spot” in Chicago’s weather pattern. You know, that ever elusive span of sunny, 75-degree days that appears randomly and without warning sometime between March and November? Yeah, that one. I’ll take a little more of that, please.
Early last week, I was caught in a particularly nagging cycle of wishing for more time/feeling like I wanted to run and hide from a growing list of to-do’s. By the time Wednesday afternoon rolled around, the to-do’s that I typically classify as benign when I have the time to greet them one-by-one, banned together to form an army of bossy drill sergeants. And I felt weighed down and outnumbered. Not in a utterly overwhelmed kind of way but in a make-it-stop/does-this-list-ever-end (and can-someone-else-PLEASE-do-my-laundry) kind of way.
- 2 cups seedless red grapes, rinsed and stemmed
- 1 large shallot, peeled and sliced into ¼-inch-thick rounds
- 2 cups cooked short grain brown rice
- 2 tablespoons raw sunflower seeds
- ¼ cup cold-pressed olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves (optional)
- ⅛ teaspoon sea salt
- Freshly ground black pepper, to taste