Chef Salad and an announcement!
You may be wondering where I have been all this time!! It’s been months (!!) since I’ve posted on Chicho's Kitchen! It’s the longest break from food blogging that I’ve ever taken, and I’ve been feeling guilty about it.
It all started back right after we moved back from Paris, and I started working full time. Unfortunately, my blog was the first to suffer.
Since then, I’ve had trouble getting back into it. With each week that passed, my blog began feeling like an old friend with whom you’ve lost contact for so long that you feel awkward about calling again. So much time has passed—where should I start? Should I pretend like nothing happened?
Back in the fall, I received big news too: I’m pregnant! For the first few months, I was feeling really drained. When I was working, it felt like I was on autopilot, going from one task to the next. Slowly, I lost the will to do the things I used to live for: cooking and food blogging.
Besides working, I did everything that I usually do, except blogging. Suddenly, thinking about my next post was the least of my worries, and taking pictures of the dishes didn’t seem so important anymore.
So slowing down has been feeling really good, but now, it feels like the break has been long enough.
Now I am a mom of a 3 months cute little boy called Sari with a full time job. But I promise you that I will make a comeback, and my blog will return with fresh, new recipes. This post is my commitment to getting back into the game!!
4 cups torn iceberg lettuce
4 oz (115g) cooked ham, chicken, turkey (about 1 cup)
4 oz (115 g) Swiss, cheddar, American, or provolone cheese (1 cup)
2 hard-cooked eggs, sliced
15 cherry tomatoes
1 can of corn
Chicken breasts sliced and grilled
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp Dijon mustard
1 tsp oregano
In a large bowl, place the iceberg lettuce, add the corn, the cherry tomatoes.
Roll the ham with the cheese inside. Place them on top of the salad.
Add the grilled chicken slices.
Mix the dressing ingredients. Season with salt.
|Snapshot from Byblos - Lebanon - Summer 2013|