That’s a long title. Probably because it attempts to make up for the lack of posting (thank goodness Krisla saved us in March). Baking and cooking have been lagging in the past couple months…I definitely haven’t stopped eating, though.
World: meet Kate’s aunt’s extra-delicious simple salad!
I’m slightly bummed to be out of film. But Michael’s iPhone sure does come in handy!
Hope you’re having a good nap, Michael.
Heh. So this salad is extra-delicious. And simple. My dear friend, Kate, whipped it up for us at a Christmas dinner…though she used mixed greens instead of spinach. I myself prefer mixed greens (whatever out-of-season-leaves they may be comprised of), but spinach was all that Fred Meyer had to offer me. And so! I made due.
Ne’er fear; it was still excellent.
Anyone watch Game of Thrones? Thank mooses it’s back on.
Since about February, Michael, his brother, some sporadic, kind volunteers and I have been renovating the ol’ farmhouse we currently inhabit. It sits atop a hill with a view of some of the remaining agricultural-type lifestyles in our county.
I’ve screwed up in this remodeling process – several times.
But darn-tootin’ if I haven’t learned a whole bunch! We’ve ripped up floors, sanded them, sanded them again, wanted to die a little, stained them, danced on them, and painted and eaten and inhaled toxic shit that I’m sure I should look into further, and well, we kind of let other stuff go to the wayside.
There’ll likely be more on that in a next rant, though.
Meanhwhile, back at the ranch, here’s the fine, fine salad from Kate’s aunt. I had it for lunch today, paired with a hodge-podge wrap of chicken, cheddar cheese and red peppers on a whole wheat tortilla (aka what happens when you don’t buy groceries and are hungry as a gnome after a wahay too early shift). With a little pepper, of course!
Kate’s Aunt’s Extra-Delicious Simple Salad (called Amanda’s Thanksgiving Salad in real life)
total time involved: about 15 minutes tops, depending on how hungry you are
makes 4-6 servings but can be altered with ease
recipe from Kate’s Aunt Amanda
- 1 bag of baby greens (mixed, spinach, arugula…whatevs)
- 3-4 oz. goat cheese, sliced or crumbled (absolutely my favorite part of this salad, maybe even of life)
- 1/2 cup dried cranberries
- 1/2 cup nuts (candied, raw, walnut, pecan, cashew…also whatevs)
- 1/2 apple cut/diced into bite-size pieces (I’m Gala-partial)
- 3 tablespoons good olive oil
- 2 tablespoons balsamic vinegar
- 1-2 cloves relatively fresh garlic
- salt and pepper to taste
- Mince the garlic. Or press it. I won’t judge you; sometimes corners must be cut.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Don’t feel like a failure if it doesn’t mix, just forget the old cliche and then realize that you have opposable thumbs and can whisk the crap out of the liquids to make them mix swell-like. Twirl the garlic in.
- Add salt and pepper to the small bowl to taste. Yeah-yuh.
- The thorough way of compiling this salad is to mix the dressing with the greens and the goat cheese in a large bowl, just before serving.
- Then, add the cranberries, apple and nuts.
- THEN, serve on fancy peacock dishes, possibly from Anthropologie – allow yourself time to worship the magnificent simplicity.
- Eat! Yums! Some hearty, grainy bread scoops up any leftover dressing beautifully.