A full day of shooting, filled with styling, chatting, and lots of laughter can make one hungry. Especially when all you brought with you was an apple and a small handful of almonds. My bad.
So when I announced to Cindy I had just finished photographing her entire downstairs floor, and was finally ready to tackle the upstairs, you can imagine my excitement (and the rumble in my tummy) when she said to me “Lunch is ready. Wanna stop to eat first?”
I dropped everything when I laid my eyes upon this…
While shooting, I knew I could hear her busy in the kitchen, but I had no idea what kind of feast was being whipped up just a few rooms away…
So I pulled up a chair and sat down to a delightful, colorful feast…
Is she fabulous, or what!
2 Cups Broccoli Slaw (shredded broccoli, carrots and red cabbage)
1 Large or 2 Small Avocados
1 Cup Crab Meat (real or imitation)
Spring Mix Lettuce Greens
Peel and mash avocado(s). Add garlic, salt and pepper to taste. Combine with broccoli slaw and crabmeat. (Can also substitute crabmeat with shredded chicken. Or opt for no fish or fowl for vegan option.) Scoop slaw mixture into a measuring cup or other mold. Invert upside down on top of mixed lettuce greens.
Serve with a side of bread or crackers. (Cindy served ours with a side of Raisin Pecan Sweet Crisps.)
Serves 2 (you and a special friend!)
By the way, I’m super excited for Cindy – her home is currently featured on the cover of Casa Romantica!
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