One week ago: I went running in shorts and a t-shirt. It was a little cool for that, admittedly, but for running, it was comfortable.
Then, on Wednesday, this happened.
Almost all the snow had melted! We could see the grass! The snow mountain that shields our parking spot from the sun had disappeared! Of course, that's not as much snow as we used to have. On Wednesday we got about 3-4" of the heavy, wet kind of snow you get this time of year. It would melt easily in a day or two, if the temperature would just climb above freezing. We'll have to wait until next week for that.
Our semesters at Western are shorter than they were in Indiana - 12 weeks, vs. 15. The semester feels shorter to begin with, but it's a weird sensation for the weather to be this wintry and to know we only have 3 weeks of school left (AGH!). At least we don't have that feeling like, "It's summer weather! Who cares about school, let's go outside and play in the sunshine!"
Enough about the snow. Let's talk quesadillas!
John found this recipe on the New York times last week and we both immediately wanted to make it. A 1/4 cup lack beans, a 1/4 roasted red pepper (per serving), and an ounce of goat cheese. Delicious!
The recipe makes a single serving, but it's easy to adapt to whatever ingredients and number of servings you'd like. We made it again the next night and added some mushrooms, plus some grated mozzarella/provolone cheese, since we were running low on the goat cheese. As long as you've already made or bought the roasted red pepper, these babies only take 5 or 6 minutes to throw together. Perfect for a school night.
Here's a link to the New York Times recipe!