Limoncello and Cloverfield. That was how last night was spent. 

I am currently in Florida visiting family. My skin is radiating an uncomfortable amount of heat and I am positive I have guaranteed myself a skin cancer diagnosis about 10 years from now.  Apparently, the lesson of reapplication of sunscreen has not been adequately drilled in to my head. I have a serious case of the cranks and no one to blame but myself. The limoncello and Cloverfield took the edge off, but I think a 6 pack would have been better.

I’m also feeling glutted. Weekend trips such as these are never good for moderation.  Food is never in short supply and the urges to “Eat, Eat, EAT!” have been deeply ingrained in to the women of the family. It’s a Polish thing. I’ve managed to work out every day, but the time in the sun causes the suburn and so the cycle continues.

I fly home this evening and detox begins.  A trip to the beach awaits me in less than two weeks, which means a stoppage on all cupcake consumption. My bikini mocks me, yet has spurred me in to action.

These vegetables are exactly what the doctor ordered.  Annie Birdie made the bulk of this recipe about a week back; I volunteered to do the shredding of the asparagus.  I cannot tell a lie; this part of the recipe if a bit of a pain in the ass.  If you have an extra peeler and set of hands around, I recommned utilizing both.  The final products is great though; the raw ribbons of asparagus are unique and the vinagrette is tangy and refreshing.  And who doesn’t like goat cheese?  It’s a great side dish or makes a light tasty vegetarian lunch. 

And isn’t today’s photo particularly bad?  I miss my beloved Macbook.

Aspargus Ribbons with Lemon Vinagrette and Goat Cheese
From Cooking Light

1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.