How CKE does thanksgiving
Oh yeah, white balsamic vinaigrette for dressing. Actually not that hard to make. Balsamic vinegar, Dijon mustard (or mustard powder if you don’t have that), olive oil, brown sugar (if you want. Don’t have to), cilantro leaves (or fresh if you like), kosher salt & pepper to taste. Pretty simple. Ok food definitely happening now. Hunger headache. #makingitwork
Late lunch early dinner: black bean salad: red leaf lettuce, mixed bell peppers (diced, red, yellow, orange, green), red onions(diced) and side of couscous. Black beans seasoned with bay leaves (like 3-4) cumin, curry powder, turmeric, sea salt & mixed peppercorns (red, black, white: one of those medley grinders). Oh yeah!
Attend The Africa-America Institute’s Annual Career Expo: Inaugural Talent Summit on Saturday, September 21 in New York City to learn from top experts and keynote speakers on launching or enhancing a successful career with prominent Africa-focused organizations and companies operating in the U.S and on the African continent.
Dinner: left over couscous from lunch. Stirred in some yellow peppers, collards and peas (you can also make this a cold salad by adding chickpeas, lettuce or kale instead of collard greens, red onions and a dash of paprika. Feta cheese or avocado for non-dairy vegan folks). Side of toasted naan cut into triangles and some left over jalapeño/garlic hummus. This can also be a great side dish for chicken, fish, or beef if your a meat eater. Throw some curry or cumin on the couscous instead of paprika if you like as a substitute for rice. Now if you’ll excuse me, I mush throw down #happytuesday #latedinner