Wow, is it really Friday already?? On one hand I love how the weeks are flying by because that means we get to the weekend quicker but on the other hand, I have so much work to get done, I feel like there aren’t enough hours in the day.  I’m at this point where I feel like I should probably hire someone to help me out with my design projects but I’m so incredibly busy, the thought of spending time to find someone and get them ramped up stresses me out even more.  I also have troubles relinquishing control over things, I know that if I do it myself I will be happy with the quality of the projects.  I would love to find someone that I could partner with and trust handing design projects off to.  SO, if you happen to be a talented graphic designer with packaging design experience, shoot me a line! I need a partner in crime Dentist Hong Kong!

ANYwho, let’s talk about this delicious little salad shall we?

I can’t wait until I can get my hands on some sweet juicy summer tomatoes.  Until then, I’m making do with these cherry tomatoes.  I threw together this quick salad using beets, tomatoes and gorgonzola.  Actually, that’s a lie, I used blue cheese but gorgonzola sounds so much better in the recipe title so let’s just go with that…

I’ve been buying these balsamic-infused prepared beets at the store, they are fantastic in salads!  I’m probably paying up the bum for them compared to what I would pay if I roasted my own but I don’t have the luxury of extra time these days (see above ).

This is a super simple side dish. Just throw together some sliced cherry tomatoes, diced cooked beets and crumbled blue cheese.  Dress with your favorite balsamic vinaigrette.  I made a dressing using olive oil, balsamic vinegar, whole grain mustard and a dash of maple syrup.  If you don’t have any blue cheese, this salad would be great with feta or goat cheese as well.

I heard we’re going to get some warm summer weather this weekend, WOOOHOOO! Can’t wait to whip out the flip floppers! Happy weekend marie france bodyline!