Texas Tabbouleh

I’ve never understood how
Country Club
became a term which refers to
nibbling on white linen luncheon’s
while donning flowered derby hats.
Because, darlin’
I’ve lived country.
And Country Clubs ain’t country.
What, then, does True Country Club membership consist of?
Among other things, there are…
Red wranglers worn so tight
you have to dental floss your teeth
to get your wedgies out.
Grilled cheese sandwiches that begin when you
slap a hunk of cheddar on a paper plate,
and microwave until melty.
Then end when you plastic-knife the goop
onto slices of Wonder bread. Heck ya.
Saving the environment by living off the land.
Depleting the ozone by schlacking
a quart of hairspray onto your bang-entity each morning.
Never having to worry that your date smells
any accidental flatulence.
The always ambient new-manure-scent alleviates such concerns.
In spite of it all,
I consider it an honor to have grow up {mostly} country.
And an even greater honor to be a longstanding member of
The Suburbia Club
where minivan’s and McDonald’s are mainstays
to a rather hectic–but entirely happy–existence.
Another honor?
Being a member of
Tiffany & Heather’s most brilliant
SITS club.
Welcome to all you gals stopping by today!

Texas Tabbouleh
I happen to believe grapefruit holds enough “Hello There and Howdy” to welcome in the winter months with delectable style. Willing to sit in a bowl and be eaten for breakfast, ready to join a medley of grains and veggies for dinner, or to be slathered in sugar to dance with desserts, grapefruit is always up for the plan. And with her purty pink color, no matter what the occasion, you can be sure she’ll sparkle.
Sweet, sassy and ready for anything. Now, that’s my kind of fruit.
1 c. quinoa
1 1/4 c. water
3/4 c. coconut milk
20 large shrimp, cooked
1 Texas Rio Star Grapefruit
1/4 c. cilantro, chopped
1 avocado, diced
1/2 c. pecan pieces
1 tsp. salt
1 tsp. sugar
In a large pot, combine quinoa, water and coconut milk. Cover tightly. Over stove turned to medium high heat, bring to a boil. Allow to boil for 10 minutes, then remove from heat. Keep covered tightly and set aside for 20 minutes. After 20 minutes, remove lid and allow quinoa to cool.
Remove tails from shrimp, place in a large bowl. Slice TEXAS RIO STAR GRAPEFRUIT, then remove individual sections of grapefruit from membrane. Place in bowl. Add cilantro, avocado, and pecan pieces. Add cooled quinoa and toss gently to combine all ingredients.
Mix together salt & sugar. Sprinkle to taste over the tabbouleh, stirring gently to evenly distribute. Serve Immediately.