baby romaine with sliced bartlett pears, carrots, radishes, and sahale soccoro blend nut and fruit mix with annie’s papaya poppy seed dressing

i started going to yoga classes this week, and after an intensive and really good class, i went across the street to the coop and picked up a couple of things to make a giant salad.  i used:

1/2 bag organic baby romaine
1 large carrot, sliced
1/2 bartlett pear, sliced
3 radishes, sliced
1 handful sahale soccoro blend (macadamias, hazelnuts, papaya, and mango with chipotle)
a good drizzling of annie’s papaya poppy seed dressing

so simple and good!  it was fun to make the salad pretty, though i do apologize for the lack of natural light, which would have made it even more scrumptious-looking.

i also recently made the maple pecan cookies from extraveganza…highly recommended!  behold how beautifully crinkled their texture is:

fresh out of the oven, they were soft and chewy and just subtly sweet.  i had some wine and passed out for the night (oops), so i neglected to put them in a bag which i think dried them out a bit the next day.  but they are still tasty when crispy!  i’ve eaten ridiculous amounts of them already (and the recipe made 30).  it’s a good thing i’ve got that yoga thing going on.