Two items on the agenda today! Well, three if you count the salad.
In fact, I can cover the salad ground briefly right now: it’s fresh, it’s seasonal, it’s healthy, it’s vegan, it’s crunchy and avocado-creamy, and it’s delicious. It’s also completely self-explanatory, which allows me to talk about something else with you today. Selfish, I know, but sometimes these things can speak for themselves… Everyone knows that celery is especially eloquent.
Anyway, I was reading by my friend Sara the other day, and it reminded me of something I thought of a while back and keep meaning to discuss.
If you read this blog, you probably know a few things about me. You likely know about my shameful Teen Mom habits. I can’t/won’t stop watching, and with as my witness, it’s not possible; I’m sorry.
There’s also my obsession with stinky cheese–especially in desserts and occasionally waffles. Also, I bet you know I love music… Just about as much as I love food and cooking.
If you don’t “actually” know me, though, and if your only avenue to that is my blog, without any real-life interaction, you may be surprised when I tell you I’m 100% introverted. Shy, even… And this isn’t reflected in my writing voice here. At all. Is that strange?
Of course, it’s not intentional. Not one of my friends has ever said to me, “Wow, D, your blog does not sound like you.” Because it does (at least I think so)–to the people who know me best… Which takes a while. But with you, I skipped all that; there’s no “warming up” to anyone in this medium. I write to/for/at you as if we’re already friends. On the internet, you just flail yourself out there, odd bits and all, and hope it works out.
So that’s it, really. I needed to get that off my chest, because it makes me feel a bit like an impostor.
Also, while I’m in confession mode, (deep breath) I took a bottle of Tobasco sauce from IHOP in high school as a joke/passive-aggressive “this service is the worst and this place sucks” message. It remains the only thing I’ve ever stolen and if IHOP wants it back, IHOP can have it back, with interest.
Which brings me to point #2 of this post, inspired by another blog friend. You know me, and I’d like to know more about you, because that sounds like mad fun. So I’m stealing a great idea from . Let’s get to know each other with a few fun, deep(ly entertaining, hopefully) questions. And if there’s anything else you want to ask/tell me, please do! Unless you are an attorney for an international pancake establishment, especially if that establishment is a house… in which case some things are classified.
So, tell me:
1. Drive-in movie or baseball game? ‘Tis the season!
2. Favorite time-waster website?
3. Tell me about the last music you bought.
4. Floats or milkshakes?
5. Favorite thing to bring to a potluck?
6. Have you read , so much so that it spawned ? (If you haven’t, you don’t have to, and be warned of general craziness and gratuitous foul language… Lots and lots of it.) Is it just me or is that email actually quite well-written and hilarious (aside from the r-word business)? Doesn’t it seem like something straight out of a Quentin Tarantino script?
- 1 tablespoon cumin seeds
- 1/4 cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 cup grapeseed or olive oil
- Salt and freshly ground pepper
- 1 bunch celery, washed and trimmed, sliced thinly
- 2 bunches fresh radishes, washed and trimmed, sliced thinly
- 1/4 red onion, sliced thinly (there's a theme here)
- Small handful fresh cilantro
- 1 avocado, sliced
- 2 tablespoons pepitas or sunflower seeds
- To make the vinagrette, toast the cumin seeds over medium heat in a small saucepan until fragrant, shaking the pan frequently to avoid burning. Whisk the cumin with the lime juice, vinegar and honey in a small bowl, then slowly whisk in the oil. Season vinaigrette with salt and pepper to taste.
- In a large bowl, toss together the sliced celery, radishes, onion and cilantro. Add about half the vinaigrette, toss, taste and add more vinaigrette, as needed. Transfer to serving platter or individual plates and top with avocado and pepitas. Serves about 4 as a side.