MOOD: I want to make a Supersonic Salad out of you!
"I feel alive and the world it's turning inside out, yeah!
I'm floating around in ecstasy,
So don't stop me now, don't stop me
'Cause I'm havin' a good time, havin' a good time!"
I wasn't going to write tonight, but after a great run on the Dreadmill listening to Fabulous Freddie (Queen, for those of you who live under a rock) and hammering out some food presentation ideas, I felt like sharing. After my sweaty run, I prepared a yummy rabbit's dinner of weeds with feta cheese, carrots, pear and my left-over balsamic vinaigrette. I feel overwhelmingly healthy right now and clear-minded. What makes this moment the best is that my crazy-haired, musically-inclined 14-year-old son and I are bonding over the song structure of "Bohemian Rhapsody" and what an amazing and unique band Queen is/was.
Another blissfully domestic evening spent sitting at my banquette listening to music and obsessing about food, but tonight I'm romancing myself with a grass-scented candle as I write to you, my lovelies. What's missing? For many of you, it would be a full-bodied glass of red wine. However, after years in the food industry, I have not developed a palate for wine, beer or champagne. I'm no teetotaler; I like mini umbrellas...ella...ella...ella...eh...eh...eh. I have TRIED to like wine. I have gone to tastings, served it, cooked with it...try it time and time again and continue to do so even though it all tastes the same to me and makes my belly burn. I WANT to love it. I really, really do. My body, on the other hand, refuses to play nice so here I sit with plain water. I gave up my Crystal Light artificial sweetener habit a few weeks ago after Kate's constant nagging, er uh, concern, about how it might kill me - but more because of the possible bloating. I have to work hard to keep my junk tight (ok, just not TOO much like jell-o). Doomsday is EXACTLY a month away.
I am always amazed how the simplest recipes can produce such delicious results. So, here is the Balsamic Dressing recipe from the other night. I love the way balsamic vinegar can catch you off guard and make you hack up a lung!
3/4 C Extra Virgin Olive Oil
1/4 C Balsamic Vinegar
1 shallot, minced
1/4 t salt (For your reference, t = teaspoon, T = Tablespoon)
1/4 t freshly ground black pepper
Kate and I just talked about my Turkey Day menu. This year will be my first organic turkey purchase since I just heard that the store-bought frozen turkeys can possibly be frozen from last year - or who knows how long. I am also trying this newfangled thing called delegating. I'm trying to learn how to give up some control and allow people to help but it is not an easy task. She's got the green beans and sweet potatoes. I think more of the problem is that when it is at my house, there are just things I like to eat a certain way and if I don't make it, I won't get it. "Sure, you can bring the sweet potatoes" and then still make them? That's a little rude, huh? But, as far as the dishes are concerned, my friend Tony will be on wash duty, as usual. He swears he doesn't mind. I think we should all take a walk after dinner, weather permitting. I'll save the menu for another day. I don't want you drooling on your keyboard. Slán go fóill!