Fried goat cheese salad

This is one of the dishes that I never want to end while I'm eating it. The joy that it gives me is immeasurable. It's so simple that you can hardly call it a recipe but here goes:

Salad-

Greens (arugula, cilantro, baby spring mix)

Scallions

Calamata olives

Roasted peppers

Dressing-

Juice and zest of 1 lemon

I clove grated garlic

Salt and pepper

Twice the amount of olive oil as the lemon juice. 

Shake in a jar

Now for the star of the salad. 

Fried goat cheese-

Freeze a log of chèvre for 15 minutes

Slice into discs

Dip in flour

Dip in egg wash

Dip in a mixture of breadcrumbs and Panko that you have seasoned

Fry in a sauté pan with 1/4" of hot oil for about 1 minute each side. 

Drain on paper towel and serve immediately. 

Black Bean Salad

There's an over abundance of soup in the fridge right now so as much as I wanted to make black bean soup I opted for salad. I love how colorful this is, especially because CT is pretty colorless these days.  I'm not missing soup for a minute, this stuff is delicious. Anytime I can use lime and cilantro...it's a good day. 

Black Bean Salad

2 cans black beans drained and rinsed 

1/2 English cucumber seeded and diced

A handful of grape tomatoes halved

4 scallions sliced

A few small sweet red peppers chopped

A bunch of cilantro chopped

2 limes zested and juiced

2tbs olive oil (I used chipotle infused)

1 clove garlic grated 

Salt, pepper, and a pinch of chili powder and cumin

Make a dressing with the lime zest, juice, oil, and seasoning. 

Toss all other Ingredients together with dressing. So simple. 

Refrigerate for an hour or so and serve cold. 

Now onto feeding my creative soul! I am addicted to vintage embroidery patterns

And as hard as I try not to go to www.patternbee.com, sometimes I can't help it. So this came in the mail yesterday:

 I started stitching on some gingham last night, these will cloth napkins soon. 

And I also managed to finish this cute towel yesterday