Let's just say I am tired. The last week has been an utter whirlwind. Thursday we drove 800 miles to Iowa. Friday we ran around and had appointments (the bank, Joel's new job, preschool visits...) Then Saturday, Sunday and Monday we looked at 30 houses. Thirty! We even tried to buy three, but didn't get any of them. One was sold 30 minutes before we put our offer in, one we counter offered and counter offered but couldn't agree with the seller so we walked away, and one we lost to a bidding war of 11 people (this house was only on the market like 24 hours!). Needless to say, yesterday we came back to Ohio still homeless, but with a new found appreciation for realtors (ours is definitely earning his pay with us, haha) and realizing how picky we actually are. After living in 5 rentals, we really know what is important to us (big back yard, formal dining room, finished basement) and what we are willing to compromise on (for instance, I could really care less about granite counters or a gorgeous tiled bath - we can always update those later, anyway). So, the hunt goes on!
Oh, and one more thing. Seriously, people. Dirty used q-tips, dried leaves on the floor and scratches and dents on ever wall will not sell your home. Just saying. :)
I have never been that interested in broccoli salad before. It's a potluck/picnic type of dish, and sure I grab a scoop at a potluck here or there, but I've never really been that excited about it. Until we were having a potluck birthday dinner at a friend's house and her husband asked if I could make a broccoli salad. I spent a while looking at different recipes (did you know there are approximately 342 different ways to make broccoli salad?!) before I finally settled on this one. I boy am I sure glad I did. This. Stuff. Is. Delicious. The dressing starts out kind of dry, so you need to let it rest in the fridge for a bit, but by the time its ready to eat its marinated to perfection.
Best Broccoli Salad Ever (recipe from The Girl Who Ate Everything)
8-10 cups fresh broccoli cut into bite sized pieces
1/2 red onion, cut into thin bite sized slices
1/2 pound bacon, cooked and crumbled
3/4 cup dried cranberries
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
3 TBSP red wine vinegar
salt and pepper to taste
In a large bowl combine the broccoli, onion, bacon, cranberries and almonds.
In a medium bowl whisk together the mayo, sugar, and red wine vinegar.
Stir the dressing into the salad, cover and allow to refrigerate for about 3 hours.
Season with salt and pepper to taste and Enjoy!