This past weekend, Ben and I enjoyed a kid-less weekend.  (Thanks Grandma and Grandpa!)  Don’t get me wrong, we adore our kids.  Really, there isn’t even a strong enough word in my vocabulary to begin to describe how nuts I am for them.  But, every once in a while, we need to hear ourselves think.  Or breathe.  Or have a conversation without having to shout or repeat ourselves five times before giving up altogether.  So yes, this was in order.  Friday night we went out for drinks and dinner.  I can’t remember the last time we did that without worrying about leaving the babysitter hanging for too long.

Saturday we slept in late.  Yes, 7:30 am feels luxuriously late to us.  We did a glorious amount of nothing all morning long.  And then for lunch I decided to make this salad, mainly because I haven’t been able to stop thinking about it since Tara posted it.  Though I normally don’t gravitate toward buffalo-anything, this just sounded so good to me.  And even more than that, I knew Ben would love it.   The cool, creamy avocado ranch dressing is the perfect pair for the spicy buffalo chicken.  We enjoyed ours atop a bed of Bibb lettuce and baby spinach leaves.  This was definitely a fabulous meal that we thoroughly enjoyed in our too-quiet house.  Even though we may have spent a huge chunk of the weekend talking about how much we love our little ones, it was a refreshing break.