Following in the footsteps of my October, November, and December salad, I made my January salad on Monday. It’s a travel-safe salad perfect for long workdays – or, as in my case, a day of university courses and study groups. It’s made up of almost only “green” ingredients, excepting the dressing and the millet, of course.
It was my boyfriend’s birthday on Sunday, and, just as I’ve told you about his family and their family birthdays, there was an insane number of people crammed into our usually not too tiny apartment – but 30 people in our living room was really pushing it! I made myself rare, because I really don’t love such a huge crowd, and took care of cleaning dishes and re-filling the plates.