Happens to the best of us: Somebody snubs you. Maybe a couple of buses pass you by. Or something worse. And then comes that one more thing. You were okay until then, but now you have had enough. You're not sure whether you want to scream, curl up in a ball, curl a certain yo-yo up in a ball, or hide under the covers. You stand in your kitchen, thinking, "I do not feel like cooking."
Sure you do.
Nothing restores us faster than rinsing, measuring and mincing, a sip of tea, singing along with a favorite song on the radio--especially the radio, because it's that song you love and who knew it'd be playing right now, and you crank it up, just a little, and before you know it, who cares about what happened a few minutes or even a few years ago? Here, in this kitchen, you are making magic.
Extra points if you happen to find new combinations--like the words you suddenly discover in those last few Scrabble letters. Today the lox got chevre and mustard greens in a whole wheat pocket pita. Yum. And the other day, when I had sliced open an extra lemon by mistake, I decided not to offer it up to the refrigerator where, as Baba Dave Barry has taught us, it was destined to become a science project.
http://www.miamiherald.com/2009/02/01/861087/housecleaning-tip-dont.html
Not this time around. I juiced it, zested it, and next thing you know--
Zesty Spring Green Salad:
For the salad:
A healthy handful of fava leaves
A healthy handful of pea shoots
For the dressing:
2 teaspoons olive oil
1 teaspoon lemon juice
A very generous pinch of lemon zest
A smidgen of stone-ground mustard
A pinch of salt
A pinch of freshly-ground pepper
I wanted to add anchovy, but I was eating this with "Rockfish in Indonesian Sauce" (coming up soon), which is a bit salty, so I decided instead to add a splash of cider vinegar.
And it was good.
©2010, 2013, 2014 Laynie Tzena.
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