Yesterday I got quite a bit done:

• Got day old bagel’s from Biff’s for the next week and a half of breakfasts.
• Did 4 hours of math hw (still not done…)
• Washed the kitchen floor, beat/washed all the rugs, and did a mountain of dishes.
• Filled out and mailed my ballot.  Hooray for early voting by mail!
• Went grocery shopping.
• Chopped, cooked, and pureed two large butternut squash. (This isn’t done – my poor blender got too hot, so I have to finish today and then freeze it all.)
• Studied for my ecology class for two hours.
• Caught up on blogs/news reading.

I also drank emergenC and hot tea and tons of water all day long in an attempt to get rid of my cold.  For dinner, I made a vitamin C-rich salad with chickpeas and mustard greens.  It was very tasty.  I love how spicy mustard greens can be – a few bites definitely brought tears to my eyes.

Chickpea Salad with Red Onion and Mustard Greens

• 1 Tbsp lemon juice
• 1Tbsp red wine vinegar
• 2 tsp olive oil
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• a can of chickpeas
• about 1 1/2 cups thinly sliced mustard greens
• 1 small red onion, thinly sliced and separated into rings

In a smallish bowl, whisk together the lemon juice, vinegar, oil, and mustard.  Stir in garlic and orgeano.  Put the chickpeas, mustard greens and onion into a medium bowl.  Add the dressing and toss well.  (My CSA newsletter tells me this recipe is from The Good Herb: Recipes and Remedies from Nature.)

Hopefully I’ll be as productive today!