You know those days you can’t be buggered to cook anything? It’s hot, standing over the stove sounds like the 7th circle of hell, and anything involving more than 10 minutes of prep isn’t gonna fly. This is the perfect night for the buffalo chicken salad.
“But Quix”, you whine, “salads are so booooring. And I’m huuuuuungry. I want something filling. Who just eats a salad for dinner?” Have a little faith and give this one a try. I guarantee the fiber and protien encased within the bowl will do you right. First, get a bowl that looks more like it would serve a family size popcorn, or perhaps dish up potato salad at your next picnic. This is your personal salad bowl.

Something like this. However, do not actually attempt to ingest the bowl. It does not end well. However, this should give you a good idea of the size of the bowl. Larger than your head is a good start.
The chicken part is up to you. If you’re feeling splurgy, you can use some breaded chicken fingers or a chicken patty (nuke them for 1 minute, crisp them up in a pan, douse them in Frank’s Red Hot, and then chop up). If you had already had a mexican fiesta earlier that day like moi, then you’re going for grilled chicken. It can be pre-cooked or leftover or whatever, but what we did (and it was delicious) was thawed chicken breasts, pounded them out with a mallet nice and flat, marinated the chi-boob-lies (the slightly vulgar term we came up with for chicken breasts) in a mess of Frank’s, and then grilled them on good ol’ George Forman. Not the man, but the grill. The most important part to make it a BUFFALO chicken salad is it needs to be good and dripping in hot sauce.
Then, to the salad part. The ingredients we had worked well, but it was mostly a matter of playing “what’s in the vegetable drawer?”. Just be careful shredding baby carrots or you’ll get an owwie.

It looks much worse today, I promise. To those of you who actually eat at my house, I will say I found it and removed it from the food. To the rest of you I will admit that I’m not sure where the skin went but… more protien I say! Anyhoo, the particular concoction I came up with was:
About half a head of romaine lettuce
A quarter of a gigantic cucumber
Half a roma tomato
Enough onion to look like a lot but not *too* much
Half a small green pepper
6 shredded baby carrots
A stalk and a half of celery
A bunch of snap peas that got sacrificed as a “pre-dinner snack” and never made it into the bowl.
About 1/3 of a small can of black olives
A couple pinches of blue cheese crumbles
A nice sprinkling of bacon bits
We topped the salads with a small chicken breast each, and proceeded to drizzle with light ranch. Now, this is up to you, but fat free ranch makes my tongue start to riot, full fat ranch makes my jeans start to pop, light is a compromise – get it in the refrigerator section if you can. I think they are superior to the Krafts and store brands for creamy dressings. Also, because we are affecionados of anything spicy, more Frank’s went on top.

This was Zliten’s as he is as they say a “hater” and cannot stomach cucumbers and tomatoes.

Here is mine in all it’s glory, seconds before it took the express train to mah belly. The awesome thing with this is I think it clocked in at 400 calories and was suuuuuper filling. You can also easily add more veggies of your choosing, and make it even more grandiose and awesome. You can of course remove such things as the olives, bacon, blue cheese, and change out the dressing to make it ridiculously lo-cal, but seriously, it’s a different salad then. A little bit of the indulgent stuff is what makes this a meal and not a “ok, what next to devour in the pantry” snack. If you’re not feeling the salad, you can roll this up into a wrap just as easy, which we like just fine as well.
a big, comfortable house to play in, a nice new gas efficient car with all the bells and whistles, and I can still afford the payments on all this with my stable job in an industry I love. Of course, I want it all and I want it now, but I’m feeling very good lately with what I have in comparison to what I don’t have.
downtown and hit the mini golf place and have dinner and…oh crap it’s 105 fucking degrees outside (literally), let’s not”. We just couldn’t figure out an adventure to have in town that didn’t cost a lot of money, involve drinking, or involved being outside. No disc golf, roller skating wasn’t open, ice skating wasn’t open, movie sounded meh, didn’t want to hit up a bar, and we just couldn’t think of anything else. If it was just 10 degrees cooler we could have been out on a bike adventure and it would have been awesome, and I could have looked forward to it all day.
right rack to look at and told me to pick at least 3 (I ended up with 5) to try on. Apparently wedding dresses are 2 sizes bigger, so I was looking in 12s, and the shoulders necessitated 14s in some cases. Glad I lost the hangup with what size things are – that could have really been a bummer to me back in the day. As long as I’m not venturing into plus sizes, everything is sunny with puffy clouds for me.
serve and a drizzle of caramel at the salad bar). I’m ok having stuff out occasionally but I need to put the stop to having pinches of chocolate chips/spoons of fudge/etc. Once I get through a few weeks, I’ll allow myself again if it works into my calories that day, but for now, I want to unlearn the habit.
little warmup! I do think the first order of running business is to work on improving my mile and 5k times. I think I can shatter both my records of 7:50/mile and 27:19/5k, and it’s perfect to do in the morning – it’s cool outside and it doesn’t take much time!
decided it was go big or go home, and I went for a jacknife dive (jump up, fold in half into a pike, and then enter the water straight up and down, head first). It wasn’t very good, but I also remembered I used to crank the board way back to 6 so it was tighter (and they had it locked on 1, which is suuuuuper springy), so it was a matter of getting used to the board.
-Run a 5k in under 25. Same principle. I think if I plan properly for it, run it like a race, and give it my all, I can do it.