I had my first website scare this week. Apparently, there’s something called the WordPress “white screen of death,” and every page on your website is just white. I was at work and decided to add some more Google fonts to my site during my lunch break. I had added Google fonts before, so I wasn’t at all worried that this would be a problem.
I was wrong.
After clicking “Update File” on my back-end functions file, the whole screen went white. At first, I didn’t panic. “Oh, let me just reload this,” I thought.
I couldn’t even login to the administrative portion anymore. After getting home from work, a lot of Googling, and about an hour of tinkering, I finally found the error: a tiny mistake in the code I had edited. Apparently there was an extra “http” in a line of code, which completely messed up my site. Go figure.
This taught me to be extra careful (and backup constantly) when editing my site, especially since I’ve never learned coding. At least you can solve almost anything with enough Googling.
Today’s recipe is a simple and quick salad. You can use almost any leftover cooked grain and bean for this recipe, although I really liked the texture and color of the red rice. I used French lentils because they hold their shape well, but you can use whatever you have on hand.
When making any dish using grains or beans, I often cook extra grains or beans so that I have them on hand to add to soups and salads. This is especially helpful because I almost always use dried beans, which do take longer (after soaking and cooking). I much prefer the taste and texture (and reduced sodium) of using dried beans, so this works well for me. Once cooked, you can freeze the beans for later use. Adding these is an easy way to make any salad more filling, making it perfect for a one-bowl lunch or dinner.
This miso dressing whips up very quickly using ingredients already in the pantry. I actually used my citrus zester for the garlic; this makes it very fine without the hassle of mincing. This salad would be even better with the addition of some green onions or cilantro, although I enjoyed it plenty as-is. So go ahead and make this spinach salad for a healthy lunch.