Graduation, Orientation, and More
Now that we’re somewhat recovered from all the hoopla surrounding graduation, it’s time to move onto orientation. Ohio University, where Jacob has settled on for his college choice, hosts orientation weekends throughout the summer. What worked best for our schedule was to go first thing, so we’ll be hitting up their first weekend. It’ll be a good opportunity to check out his new digs, especially since he now has his dorm assignment.
Jacob learned that the area surrounding Ohio U is one of the most haunted college campuses in the U.S. Yay. Apparently, there is a closed insane asylum not far away. Also, the Mothman was spotted only about 45 minutes away from Athens. So something weird is in the water. I’m not too sure what to make about all of that, but we’ll check it all out soon!
Whenever we watch a scary movie together, and I get the heebie jeebies, I have to look at pictures of puppies afterward to get the disturbing images out of my head. Hopefully that won’t have to happen after we visit OU!
But just for good measure, here’s a photo of Yuki and Kenji, twinning, as they so often do. They are like bookends, these two littermates. They’re the same size, have similar coloring, and sometimes sit right next to each other, like twins.
Well, my husband will be happy about this recipe. Not because of the spinach, but because of the horseradish. He adores it. The recipe (p. 14) calls for 2 T horseradish to be added to the dressing, along with sour cream, vinegar, dry mustard, and salt.
Nancy O., the contributor of this recipe, recommends putting together the dressing the day before, so I’ve done that already, and will serve it over the weekend. I lightened up the dressing by using 1/4 c. fat-free sour cream, and 1/4 c. fat-free Greek yogurt. I also substituted Splenda for the sugar called for in the recipe.
Here’s the creamy part of the dressing:
Wow! This is much different than I expected. The typical spinach salad has a sweet, vinegary dressing. This is tangy, with a little heat from the horseradish. I loved it! The cottage cheese also gave it nice texture, along with the water chestnuts.
Cool recipe, Nancy, thank you!