In the meantime, I attempted to replicate my mom’s tunafish salad. A wealth of light ingredients really make this salad - diced red onion and crunchy celery, cut kalamata olives, capers, coarsely chopped fresh parsley and grainy mustard provide tantalizing base for the flavorful tuna. The rich heterogeneous mixture certainly satisfied our craving for something refreshing and satisfying, especially when perched atop a mountain of cool leftover cous cous. The heat and humidity may dull the appetite, but this meal hit the spot despite the blazing temperature outside.
As I mentioned briefly before, my absolute favorite breakfast is a cappuccino and a muffin. Since I've been back at Williams, however, t...
Today we drove to Freedom. California, that is—this is where gargantuan organic producer Jacobs Farm has one of its many facilities....
We made the most out of the one rainy day we encountered in Vancouver by going to the Congee House for lunch. Congee is a rice porridge that...
Tuesday, June 26, 2012
Heat Wave - 6/20/2012
On Wednesday, it was far too hot to do anything outdoors after work, and so I used the opportunity to have a cooking extravaganza. The previous Sunday, we’d bought some kale at the farmer’s market and relished the small portion that we sauteed along with our sausages, but a massive bunch remained. I tackled this first. With the help of a simple online recipe, I mixed up a cold “cooking” sauce - the liquid comprised of merely lemon juice, olive oil, salt and cayenne pepper, and it did a wonderful job of taking the bitter bite out of the raw kale. Moreover, I always revel in the “massaging” process; I enjoy squeezing the leafy greens with the dressing and marveling at the reaction that takes place. I garnished the deep green with raisins and sliced almonds, and eagerly anticipated the chomping that would soon take place.