Tatjana and Mummy by Tatjana Rhodes, 1992
Taking the occasional “lazy day” to watch movies and favorite TV shows together is a family tradition for Tatjana and me. She drew this picture for me when she was only five years old. It sits in a frame by my bed.

Smiles feel sooooo good!
That drawing never fails to make me smile, and so does the one below that hangs in Tatjana’s room. It was drawn when we celebrated her sweet 16th birthday in Las Vegas.

However, I will say that six weeks of lounging (OK, recovering) and watching TV is not all it is cracked up to be. I always thought I would like being a lady of leisure, but cabin fever is beginning to plague me. I think my life has turned into TIVO. Stop, rewind, pause… I’m anxious to be living in real time again.

Tatjana and Julie Anne Rhodes in Las Vegas, 2003
Until then, I am so lucky to have friends willing to come spoil me with yummy meals like this salad by Marlene Stewart… can’t you tell she’s a designer? Look how beautiful! It reminds me of springtime, and all the vivid colors of the flowers beginning to blossom in my neighborhood this time of year.

Salad Marlene

Servings: 4


  • Mixed baby greens
  • 1/4 red cabbage, shredded
  • 2 carrots, shredded
  • 2 celery, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper chopped
  • 1/2 cup sprouted green lentils
  • 8 cherry tomatoes, halved
  • 4 small golden beets, cooked and chopped
  • 1/4 cup Wakame seaweed, chopped
  • 1 cup Israeli couscous, cooked according to package instructions
  • 1/2 cup dried cranberries
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice
  • 2 teaspoons orange juice
  • 1 clove garlic, minced
  • 1 tablespoon Agave nectar or honey
  • 1 teaspoon chopped dill (or any herb of your choice)
  • 1/2 teaspoon nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil

1). In a small bowl, mix juices, garlic, Agave nectar, dill, nutritional yeast, and salt. Whisk in extra-virgin olive oil until well incorporated.

2). Add all the salad ingredients to a large bowl. Toss with salad dressing and serve.
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