Panic

It's 9:22 on a Sunday night and I'm having a little panic because I'm wondering what we're going to eat this week. Freaky. I saw this on foodtv over the weekend and it looked really delicious so that'll be tomorrow night. We've got soup in the freezer for lunches and I'm thinking there'll be some spinach lasagna on Tuesday night. This is too much meal planning for my seat-of-the-pants.

Mr. Butler's flight was fine and I think it satisfied his lust for flight -- today, anyway. It was very cold (relatively, I know) in the air.

Southwestern Avocado and Black Bean Salad
Recipe courtesy Jamie Deen
Prep Time: Inactive Prep Time: Cook Time:
Ingredients
15 min Level: -- Easy
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Serves:
4 servings
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce 2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese

Kosher salt and freshly ground black pepper
Directions
In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.