In case you hadn't heard, we just narrowly averted a shutdown of the federal government, the first time it would have happened since 1995/96. As a gummint employee, I would have had a forced furlough, which means all the fun of free vacation days without the fun of getting paid for them. Given that the weather promises to be near 70 degrees and sunny this coming week, you can imagine that I had mixed feelings about the whole thing. I was envisioning sleeping until 8am (so late!), eating a leisurely breakfast, going for a swim in the local indoor pool without having to fight the weekend lane hogs, hiking in some state parks, reading a book, basking in the sun, and cooking some new recipes. This last activity has some practical implications as well as just being fun: I've been going to the gym during my lunch hour, and my post-workout lunch has been half of a turkey sandwich and a salad. But the traditional salad, greens with tomato, cucumber, maybe some crumbled cheese or sunflower seeds, is just getting old. It's spring, and I need some springy salads to repower me for the rest of the afternoon in my work cave.
Luckily, cooking is an activity that I don't need to be jobless to do - in fact, I can afford some nicer ingredients when getting a paycheck. Plus, all those warm sunny days likely mean that my kitchen will be largely ignored, not embraced. So I hit up a recently discovered website (food52) to find some yummy salad recipes. I love this website. They feature the most interesting, appealing, different, and simple recipes that look fresh and tasty, appropriate for a grown-up palate but not fancy or snooty. It could have something to do with the design, too. I'm a minimalist, and this site is just a white page with just the right amount of embellishment, plus the text and recipes whose photos speak for themselves. It kind of annoys me that they're regularly featured on HuffPost, only because I don't want hordes of people to be tromping all over the site. I want to keep it a little bit secret. (I guess the cat's out of that bag now, eh?)
Anyway, if all goes according to plan, I will be making a creamy cucumber salad, potato salad with fennel and shallot relish and bacon, radish and pecan grain salad, and shaved Brussels sprouts salad with red onion, lemon, and pecorino. There might be something with carrots in there too. I have most of the dressing/seasoning ingredients on hand, plus I get to try out some veggies I don't eat often (like radishes and Brussels sprouts, which I will generally eat if placed in front of me but don't exactly pine for). Plus, they're easy to make during the hot humid summer, when one can't possibly imagine using fire for any reason other than to toast marshmallows during a camping trip. Now to find some recipes that utilize the herbs from my windowbox garden - lemon thyme, basil, Italian parsley, and oregano.
I love spring.
