But they didn’t keep moving. They just stood there; the two boys, side by side in the open doorways of their beloved Party City, as the cold winter weather rushed into the warm dreamland of party supplies. And then, in eerily perfect unison, they shouted into the bellows of the party warehouse, "WE LOVE YOU, PARTY CITY!! WE LOVE YOU!!!!!!!!!!!"
What I would give to see the security footage of that moment!
Like many others, I’ve been watching what I eat in the new year. As such, I’ve been dining on more salads than sandwiches and more scrambled egg whites than pancakes. But I need bold, satisfying flavors in my salads to keep me interested and keep me on track with my goals. Tender, slow-roasted beets which are infused with the sweet and spicy flavors of honey and chipotle have been providing exactly the sort of intense flavor I desire in a salad. Combine them with a bit of crisp and salty applewood-smoked bacon and a few crumbles of goat cheese, on top of a big pile of mixed greens tossed in a white balsamic vinaigrette and you’ve got a salad I would crave no matter what my fitness goals!
Focus on technique – uses for beet greens
Don’t let those gorgeous beet greens go to waste! They are delicious and good for you too! Use them in the same way you might use spinach, kale, or collard greens. Add them to salads, soups, sandwiches, or smoothies. Sauté them with a bit of olive oil and garlic or bake them up like crispy kale chips.