Christmas is over and I feel like I was so busy this year I didn’t have time to enjoy it. Mental note for next year: be more organised! Maybe I should start making Christmas cards now, that’s something I always run out of time to do; I’m sure that’s very idealistic thinking I can’t imagine I’ll actually start doing that.
So after 24 days straight I took three whole days off and in those three days I spent entirely too much time thinking about this blog, whoops, there goes my "time off"!
It took me a long time to get round to making this, I’m pretty sure I’ve had this idea stacked away in the back of my brain for about 3 months and I think the only reason it took me so long is because I wasn’t sure I was going to like it. I know that sounds crazy, why come up with the idea if you don’t think you’ll like it (I seem to be good at that) but for some reason I always think I don’t like Clementine’s but whenever I eat them I really enjoy them. As a kid I wasn’t a fan of the texture so the idea puts me off, my sister and I used to suck the juice out and leave the rest. I also really dislike going about my daily life and someone peeling a Clementine in the near vicinity of me, the smell really bothers me, not that I don’t like the smell it just bothers me a little. Is this making any sense? Anyway Clementine’s in salads are my new favourite thing, just staring at these pictures makes me want to go make a quinoa salad with Clementine’s in. I'm glad a friend told me that it sounds good because I found this ridiculously delicious, way more than I could have ever expected.
This wasn’t actually the plan when I came up with this but after eating this I realised it’s the perfect salad for leftover meat, the mix of the cranberry and clementine would go to well with turkey or ham. It would also be a good serving salad for a party, cranberry sauce on the side. If you don't want to add meat and you want a little protein sunflower seeds are tasty with this (I forgot to photograph that bit I was too busy eating).
