Anyone who camps knows how even the most pedestrian meal is enhanced to a near-miraculous degree after a day in the wilderness. It happens all the time. “How can a bowl of pasta with canned sauce and chopped zucchini taste so good,” you wonder. And yet it does.
The visit to Salem was tense and then tenser. We didn’t manage to capture the cat. The aide had to leave a full hour earlier than expected. Plans had to be abandoned, limitations accepted. But before we got there, a fair amount of hostility was expressed. I spent a lot of time walking around the building, sort of wishing I smoked.
My sister blamed her temper on a transiting Mars / natal Sun conjunction and pretty much everything else on me.
She kept telling me to sit down and to stop moving. I kept suggesting that it might be time to put some pants on. The aide cleaned the kitchen. Then the bathroom.
My wish to get something done collided with my sister’s refusal to move. It’s often this way.
It’s a kind of wilderness, really — and I think it made the salad I made after getting home taste ridiculously good.
The gorgeous food blog, Harvest and Honey, inspired the choice of ingredients.
With the sweet, candy-like beets, the smooth and creamy avocado, plus a little goat cheese, chopped scallion, sliced radish and a handful of micro greens, it was beyond delicious.
Recipe (you hardly need one!)
1 large beet, roasted, peeled and diced*
1/2 scallion chopped, including white end
1 radish, sliced thin
1 1/2 Tbs goat cheese
Handful of micro greens
Dress with a tangy mustard vinaigrette (loaded with garlic).
* if you stow beets, post-roasting, in their foil wrappers in a large, unsealed zip lock bag, be very careful carrying the bag to the cutting board unless you want your kitchen to resemble a crime scene!