I am now on week two of funemployment between quitting my full time commercial furniture job and starting culinary school. I’ve been anticipating, planning, journaling about all of the things I want to accomplish while on this hiatus: plant an herb garden, try a new recipe everyday, meditate, start volunteering, book all of our wedding vendors. But even sans job, life has a way of filling up your calendar and these goals get pushed onto the back burner, so to speak. Doing laundry, grocery shopping, struggling to successfully visit the Chinese Consulate Visa office and figuring out what health insurance actually is takes a lot of energy and brainpower. And I’m just taking care of number one. I can imagine how busy I’d be as a mother of a child or a dog – this really puts things into perspective!
Something I have been able to give extra attention to these days is what I’m eating. Let’s face it, that’s a significant reason I get up in the morning. With cooking for dinner, comes glorious leftovers for lunch.
Today combined a couple previous meals into one. Leftover homemade chicken salad from this weekend and a few extra shrimp and the most flavorful basil salad dressing from last night’s dinner. The toast itself is a delicious seeded levain from Noe Valley Bakery. A staple I keep in the freezer at all times. Because what isn’t good on toast?
Chicken Salad Toast
1 tablespoon tahini
1/2 cup whole grain mustard chicken salad
cherry tomatoes, halved
sprinkle of chopped parsley
1 slice seedy bread, toasted
Whole Grain Mustard Chicken Salad
1 chicken breast, cooked and shredded with a fork
1-2 tablespoons whole grain mustard
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 tablespoons celery, diced
2 sundried tomatoes, diced
salt and pepper
Shrimp and Avocado Toast