There would be hurricane force winds, they said.
And sporadic power outages, they said.
Despite one local station’s promo that declares how accurate their meteorologist was, no one saw this coming.
The high wind warning began at 10 am Wednesday and our power couldn’t even hold out until then. At about 9:40, the lights fought and flickered and then turned off.
I finished breakfast, trying to play it cool with restoration estimates at noon, but as time wore on and the estimates switched to 4 pm, I began to panic. I kind of became unhinged.
Losing power is a big deal for me. There’s tons of food in my refrigerator and freezer that I don’t want to have to throw away. It was getting cold in the house despite the fact that it was 55 and sunny. Prospects for warmth didn’t look good either with terribly cold temperatures the rest of the week. And let’s face it, I am a TV addict.
Mom and I turned on our trusty battery powered radio to learn that a record breaking wind gust of 68 miles per hour was recorded at our local airport and by the end of the day this had become the largest power outage the area has ever seen with just about one million people out.
In the middle of the day we did get a call from an automated energy company lady reassuring us there was “good news.” A crew had been dispatched to our outage and it would be restored by 11:30 pm THE NEXT DAY.
Apparently I sounded like a dying animal, worried I’d have to go to a hotel, which is about the last thing I wanted to do, but it did come right before freezing to death. We would have to act fast, by nightfall, there were no hotel rooms in the area. None.
Four pm came and went as we headed for round three of Monopoly Empire, a surprisingly fast and relatively boring version of the classic. I picked up a coloring book I’ve been meaning to use for a year and Mom called Dad, in the light and heat of work.
Then it happened. I saw the light. Well, the lights. They came on. And I cried happy tears for the second time in my life.
Being one of the first outages benefitted us greatly with the energy company reporting thousands of downed wires, we would have otherwise been out for a long time. They hope to have 90% of customers restored by Sunday night. At least I found the silver lining in this wild week.
Comcast was out for an additional 18 or so hours, and that didn’t make me too happy. But we are all back up and running and I hope everyone else in the area is soon as well xoxo
After the drama, I needed a quick and easy, healthy, restoring, satisfying meal. So I made Brussels Sprout and Kale Salad. Kale is my comfort food – it always makes me feel good!
This salad is full of nutritious green ingredients for a heathy St. Patrick’s Day. The kale drinks up the light vinaigrette, the onion provides crunch, the pear adds sweetness and a burst of juice, and the cucumber is supremely refreshing. The Brussels sprouts are added to the salad while warm so they soak up some of the dressing and wilt the kale ever so slightly.
Gluten free, healthy, vegan, and Whole30 approved, I could happily eat this by itself, but I paired it with some Tonnino Tuna which I am currently obsessed with. Here’s to salads, St. Patrick’s Day, and having the lights on.Print
- 1 pound Brussels sprouts, outer leaves removed
- 2 cups kale leaves, roughly torn
- ½ large white onion, thinly sliced
- 1 English cucumber, thinly sliced
- 1 large Bartlett pear, thinly sliced
- Juice of one lemon
- ¼ cup olive oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- In a large bowl, stir together lemon juice, oil, pepper, and salt. Add kale, onion, cucumber, and pear. Stir until well coated.
- In a medium microwave safe bowl, place the Brussels sprouts. Add about ¼ cup water to the bowl and microwave on high about 3 ½ minutes, until tender.
- Half the large Brussels sprouts, leave the small ones whole and add to the salad. Toss to combine and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie from A Kitchen Hoor’s Adventures for hosting.
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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