but it has been rough not having any girls nights or anything. i've actually been kind of sad about it. so since i was called to serve in the relief society, i've been trying to look at it as an excuse to make friends with the girls in the ward. and i found out that a lot of them feel the same way i do--they're newlyweds in a new ward and they feel a little lost in the shuffle.
as a result, i've been trying to put myself out there. our enrichment committee has organized a few special interest groups...exercize group, moms 'n' tots, cooking group, etc. i'm not to keen on doing yoga in the cultural hall and i don't have a tot, so i thought i'd give cooking group a shot. they meet one thursday a month, and january's meeting was this past week. i didn't know anyone who was going, but i decided i had to be brave and venture out on my own! i almost turned back because i couldn't find the hostess' house...but i said a little prayer and wandered around in the dark for awhile until i found a friendly face.
and i'm really glad i went. it was fun to be in a smaller group and have a chance to talk and get to know the women there. we cooked and laughed and adored the toddlers who came along with their moms. plus, the recipe mary shared with us was delicious--santa rosa chicken salad. when i was walking home, one of the girls, dessie (who happens to be married to one of my freshman ward pals), offered to give me a ride to my car so i wouldn't have to wander around in the dark again. as we were chatting, she mentioned how she was so glad she decided to go and that she had decided to attend RS events more often...we women need to girl time!
my thoughts exactly. hooray for being brave!
here's the recipe...
santa rosa chicken salad
1 box long grain & wild rice mix, cooked
juice of one lemon
3 chicken breasts, cooked and cubed
4 green onions, finely sliced
1 red bell pepper, diced
1 cup slivered almonds
a couple of handfuls of sugar snap peas, snapped into bite size pieces
2 cloves garlic, minced
1 T. dijon mustard
1/2 t. salt
1/2 t. sugar
1/4 t. pepper
1/3 c. rice vinegar
1/3 c. vegetable oil
prepare rice and chicken. combine and refigerate until cool.
prepare dressing ahead also. whisk together all ingredients and refrigerate until cool.
just before serving, add all the chopped vegetables, almonds, and lemon juice. Toss with dressing and serve.
***the flavors in this salad kind of remind me of the citrus-y rice at cafe rio. i'm thinking of using it to make cafe rio style salads--hot cheesy tortilla, bed of lettuce, this rice salad, black beans, spiced chicken, pico, and cilantro ranch. or i think it would work well as a side dish with chicken tacos or grilled chicken sandwiches. mary, our hostess, just served it with hot rolls. it was fabulous!