It's been a rough week for weather in Missouri. First the horrific storms in Joplin, then today another super cell dropped funnel clouds from Kansas City to St Louis before it moved into Illinois, Indiana, Tennessee, and Kentucky.
Have I ever mentioned that I have a huge fear of storms? Huge. So I am sitting in my upper-floor office this afternoon, reading three-hour old twitter feeds from people ducking and covering in KC, looking out my westerly-facing window, watching everything turn green. Sirens started going off, which also meant the floor PA system located in my cubicle also went off, which pretty much sounds like the "whomp whomp whomp whomp" teacher from Peanuts, except for the words "take shelter immediately." And that's when I got real smart and decided to make a break for it and make my 30-minute commute home.
Tucker Bear and I hung out in the basement while we watched storm coverage and did some work. Kenny making his way home was the worst part of it, being that funnel clouds and softball-sized hail were being reported at that time along his entire route home, but all's well. St Louis was spared serious damage, though points east did not necessarily get so lucky. After the tornadoes here on New Year's, Good Friday, and the subsequent storms in Tuscaloosa and Joplin, I have to say I am counting my blessings to be passed over, once again.
Once the skies cleared, Kenny bought me new mascara and Jimmy John's, and we went on with life. But instead of eating sandwiches, let's pretend I am not a huge baby about severe weather and made a nice healthy dinner that involved lean protein and healthy fats, shall we?
And also, don't forget about Blogs for Dogs either.
Cayenne-rubbed Chicken with Avocado SalsaCoarse salt and ground pepper1/4 teaspoon cayenne pepper4 boneless, skinless chicken breast halves, (6 to 8 ounces each)2 tablespoons olive oil1 medium red onion, finely diced2 tablespoons fresh lime juice1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa. from Everyday Food
Much better plan that what I did.