This past weekend, Ben and I enjoyed a kid-less weekend. (Thanks Grandma and Grandpa!) Don’t get me wrong, we adore our kids. Really, there isn’t even a strong enough word in my vocabulary to begin to describe how nuts I am for them. But, every once in a while, we need to hear ourselves think. Or breathe. Or have a conversation without having to shout or repeat ourselves five times before giving up altogether. So yes, this was in order. Friday night we went out for drinks and dinner. I can’t remember the last time we did that without worrying about leaving the babysitter hanging for too long.
Saturday we slept in late. Yes, 7:30 am feels luxuriously late to us. We did a glorious amount of nothing all morning long. And then for lunch I decided to make this salad, mainly because I haven’t been able to stop thinking about it since Tara posted it. Though I normally don’t gravitate toward buffalo-anything, this just sounded so good to me. And even more than that, I knew Ben would love it. The cool, creamy avocado ranch dressing is the perfect pair for the spicy buffalo chicken. We enjoyed ours atop a bed of Bibb lettuce and baby spinach leaves. This was definitely a fabulous meal that we thoroughly enjoyed in our too-quiet house. Even though we may have spent a huge chunk of the weekend talking about how much we love our little ones, it was a refreshing break.