My daddy-o just spent the weekend with us.
I forget how humbling it is to be ridiculed by loved ones.
He is one of the few people who can tell me I look fugly & I’m like, “Yeah, you’re probably right.” Moms just can’t do that – especially with daughters. We take that ish so personally from moms. “You don’t like my sweater – YOU DON’T LIKE ME!” Same comment from a dad & it’s, “Wow I am so blessed that this flesh & blood of mine has such great fashion sense.”
However, dads are also the neediest creatures to exist. I pour him a warm cup of coffee & he’s all, “I need cream & sugar.” I remind him of his heart condition & refuse to serve him anything besides black coffee under my roof. He then convinces my impressionable husband to run to the local Starbucks & steal a bunch of sugar packets. Like, the lengths that dads will go to defy their children.
He’s also “dropped” a playlist on Spotify called “WestCoastThang” & I believe he is more proud of that than he is of me.
Time: 20 minutes (prep + cooking) | Serves: 4
- 1 bag of arugula
- 2 cups of pecans
- 1 cup of dried cranberries
- 6 oz. of goat cheese
- 1 cup of olive oil
- 1/2 cup of balsamic vinegar
- 1 tbsp. of garlic, minced
- 1 tsp. of dried basil
- 1 tsp. of oregano
- 1 tbsp. of brown sugar
- S+P, to taste
- Heat a skillet over low-medium heat
- Add pecans + cook stirring constantly, for 6-7minutes
- In a bowl, combine olive oil + balsamic vinegar + garlic + basil + oregano + brown sugar + S+P
- In a large serving bowl, combine arugula + toasted pecans + cranberries + goat cheese + some of the dressing
- Serve room temp or chilled
- Eat every bite because ruffage is healthy