There were a lot of other titles swirling in my head but I wanted to keep things PG on this family-friendly blog.
Last night I hosted book club. As you know, we’re not that “serious” of a book club. As in, usually only 2 or 3 of us have actually opened the book we’re “reading.” Not this time around.
Only one person had not finished the book…some of us got through the trilogy. I chose “50 Shades of Grey” as our “academic” reading material. Mom, I don’t recommend you read this. It’s a rather “graphic” book with not the best writing but it kept my attention. I won’t go into any more detail – but I can assure you that book club wasn’t dull last night.
My contributions to the spread (if you follow me on instagram, I apologize – you’ve seen this). Trust me…much more was added to the table once the ladies began to arrive.
Pioneer Woman’s Lemon Basil Chicken Salad
The chicken salad was a hit. I used a rotisserie chicken I had picked up at HT and shredded and simply mixed in 1/2 cup frozen peas (they defrosted before all the girls arrived), about 1/2 cup mayo (I used the light olive oil variety), juice and zest of 2 lemons, 1 tablespoon of pesto (plus a drizzle of the oil on top), salt, pepper and fresh basil confetti (about 10 leaves). It called for pine nuts – which I left off this time around – I think next time I’ll add some cashews for a nutty crunch. I loved the peas in this chicken salad and the lemon zest added so much flavor!
A perfect bite.
These little babies got demolished. And they’re so simple! Dried apricots (TJs has the best), a dollop of creamy, tangy goat cheese (I mix the goat cheese with about 1 tablespoon of skim milk), a salty almond for crunch and a drizzle of sweet, local honey as a final touch. Book club success.