After a light breakfast, I pared vegetables for my lunch and dinner salads. First of all, I chopped ends off celery and carrots, soaked this in the sink with water and 1/2 cup apple cider vinegar. Then, peeled carrots, cut it into sticks, cut celery into 2 or 3 inches of sticks and put it all into a plastic container with a lid. After taking off outer leaves from a head of Iceburg lettuce, I tore fresh leaves into bit sized pieces into a bowl. Outside, I gathered a couple of stems of flowering Dandelions from my garden along with two other varieties of lettuce. I brought this in and put it into the same water and vinegar rinse. After adding the leaves into my salad, I chopped up a tomato, peeled and sliced a cucumber to add. After tossing everything together, I served myself a heaping bowl of fresh made salad with two table spoons of Wishbone Wine Vinaigrette and a handful of celery and carrot sticks. I topped my salad with one sliced, hard boiled egg. That was my lunch
As a senior citizen with challenges and struggles, my mission at Blogspot is to share my story as candid and authentic as time and memory allows. As I strive to make my dreams and ambitions become reality, I hope to be an inspiration to others approaching their senior years or those whom are already over the hill and sliding down the other side.