Nightly battle

Salad-making has become my forte whether I like it or not.  Blending organic mixed greens with organic romaine creates just the delicate or crunchy texture I'm in for, with a plethora of opportunities to unite both Mexican and barbecue.  Take the dressing for instance, basically a mayo/buttermilk/barbecue sauce trio, accentuated with lime juice, white vinegar, cumin and cayenne if I were naming any names.  It's the vegetables dressing the salad like confetti that bring my heart into being.  Craving avocado chunks anyone?  How about sharp cheddar and Monterey Jack cubed into small squares, red onion sliced almost as thin as is humanly possible, but not quite.  Oh I threw in the can of rinsed black beans, the cup and a half of frozen corn she recommended, certainly the minced cilantro.  Grilled shredded chicken soaked in barbecue sauce is the clincher.  Don't remind me of the tortilla strips sprinkled upon this glory, sucker punched by a warm, waiting cinnamon-sugar-encrusted bread pudding on the stove.