When Bobby and I went over to our cousins’ new place on Saturday, I brought a raw salad:
- base: red leaf lettuce
- toppings: raw corn, red bell pepper, small pieces of grapefruit, yellow heirloom tomato, shredded carrot
- dressing: liquid gold elixir (olive oil, bragg’s liquid aminos, lemon juice, rice vinegar, garlic, stevia)
There was some leftover dressing that I brought (I didn’t put the dressing on until it was time to eat so it wouldn’t get soggy) and I left it for them. I think they really liked it; Bobby said it was especially good. They also served delicious salmon with olive oil and dill which I had a lot of (must make this) and roasted asparagus. It was a great night. Their new place is beautiful.
I have to add red pepper to the list of veggies that go in my favorite salad.
I should also add this…
Raw blue cheese. Amazing. I thought I didn’t even like cheese (aside from parmesan). I crumbled this over a salad and mixed it up so the flavor dissolved throughout the whole salad. I will have to go back and get more soon; I ended up having more and it was a smallish piece that I bought to begin with. I made this nice big raw salad last night:
- base: red leaf and iceberg lettuce
- toppings: raw blue cheese, red pepper, heirloom tomato, raw corn, beets (another new favorite!), red cabbage
- dressing: liquid gold elixir (see above)
Liquid Gold Elixir (LGE) is amazing and it’s my favorite dressing. I made Natalia Rose’s dijon dressing the other day… and it’s bad. I love her LGE (with a few changes), but nothing could salvage the dijon dressing. I tried a bunch of things to fix it and I think I should just throw it away; the only reason I haven’t pitched it is because I’m too cheap. The main problem with the dijon dressing was the apple cider vinegar. I think I have an aversion to it after taking shots of it daily a few months ago (an attempt to get rid of bloating… it did help somewhat but it was too gross to keep up).
Clare asked about the etymology (word history) of the word knob yesterday, since I keep on using knobs of ginger in my green juices. Here you go…
- knob – originally recorded in 1373 as knobe. It probably came from a Germanic or Scandinavian language (either from knobbe = knob or from knyfill = short horn). It might be related to the word knot. Knob has had various meanings – a small rounded lump or mass; a knoll; a small lump of coal; a head; a bump, protuberance. It’s also been connected to a verb meaning “to thump, beat” (probably since a beating could produce a bump… or a knob).
Etymology is a rather imprecise science; it’s a lot of guessing! Any other word requests? I just wrote a post that has to do with word formation over at A Love of Words if you want more
Oh! I’m almost done with The Hot Zone. I really like this guy’s books.
And I’m still on my yoga kick (see workouts) – I did Sadie Nardini on Saturday and I did another Dave Farmar (6/24/09) yesterday. He’s getting way too chatty for me. I think I might do a Wade Zinter today. He’s nice and quiet but all of his sessions are 90 minutes and I prefer 60-75 minute sessions when I’m doing a podcast. I guess I could just skip the end since I don’t like the supine crap anyway (bad yogi Maggie).