Thyme For Cooking, the Blog

Oriental Asparagus Salad; A Lovely Award for a Stupid Woman

First: the fun stuff:

I have been given this gorgeous award by not one, but two of my favorite bloggers:  Núria of Spanish Recipes and Neen and Do of Post-Collegiate Cooking à Deux.

It's called the Arte y Pico Award, after the blogger-craft artist in Uruguay  who created it.

The award is meant to honor creativity, interesting material and a contributing  blogger.

I'm meant to pass it on to 5 more (or would that be 10?) deserving bloggers.

I got out my list and went to work....  I had selected 12 bloggers before I got through the "C's". 

I can't decide.  All the blogs I read are wonderful - obviously, or I wouldn't read them. And, I wish I could read more of them more often but, life has a tendency to interfere. 

If you haven't read Spanish Recipes and Post-Collegiate Cooking à Deux go check them out!

Second: the stupid stuff:

Those of you who live in Europe, or have driven here, know that many of our small towns are blessed with narrow streets.  In some instances the wall of a house or other building is right on said narrow street.

These streets have curbs.  It is customary, when parking, to drive up and over the curb so as to get out of the way of traffic.  The curbs are designed to handle this.

It's common, when driving, to hit or go over the curb when meeting oncoming traffic in a tight spot, like when a large 'camion' (truck) comes careering around the corner at you.  This assumes, of course, that no one is parked in your way.  If there is, one normally slams on the brakes and allows the truck to pass by.

I've done it, mon mari does it, everyone I have ever ridden with does it.

Normally one barely notices the bump.

When the truck came swaying around the corner at me yesterday, I hit the wrong curb at the wrong angle....

And blew out 2 tires.

I did this, just leaving our little village, around 11:30 in the morning.

The only gas station/car repair garage is on the other side of the village.

Hoping against hope that someone would still be there I started walking.  It wasn't far, 1.5 -  2 kilometres. 

I was in luck! There were all sorts if people there.

Because they were having a party; food and wine everywhere.

After finally getting them to understand that I didn't want to bring in a tire for repair but wanted them to come and fix my 'broken' car, they agreed to help.  (Yeah, I know, it IS their business, but this is France, lunch comes first.)

They would come and get the tires right after lunch, sometime after 2:00. 

Everything closes up tight between 12 and 2, so I had nothing to do.  Window shopping?  Only one shop.

The only restaurant is a truck stop.  Apparently it's a good one, because there is a truck parking lot outside of town that's always full at noon.  (It's only 5 minutes off the motorway).  Somehow, I didn't think it appropriate to treat myself to lunch there....the only female, and alone, in the whole place.

I went back to the car and pondered my stupidity/bad luck/fate.

At 2:02 a small truck pulls up, a guy jumps out and makes short work of removing the tires. 

An hour later I'm back on my way, the proud owner of 2 new tires.

That I had neither wanted nor intended to buy.

Sigh......

As the song says: It was my own damn fault.

The worse thing about the whole incident was that all the green asparagus was gone by the time I got to the store.

I made do with violet.

And it was delicious.

  I just can't seem to stop eating asparagus this year, but it has been a good season. This week's host for Weekend Herb Blogging is Gay, from A Scientist in the Kitchen.  Be sure to visit her blog on Monday for the complete recap. If you want even more ideas check out the archives, at Kalyn's Kitchen.

Oriental Asparagus Salad

2 eggs, hard boiled
2oz (60gr) cherry tomatoes
greens for 2 small salads
8oz (250gr) violet, green or white
4 tsp soy sauce
1 tsp sugar
2 tsp sesame oil
Oriental Vinaigrette

The salad: Hard boil the eggs. Slice the tomatoes in half. Wash and spin dry the salad greens.
The asparagus: Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths. Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry. In a bowl big enough to nicely hold the asparagus, mix soy sauce, sugar and sesame oil. Add asparagus and toss lightly to coat. Set aside to marinate for 15 - 30 minutes.
To assemble: Put the greens into a bowl, add the vinaigrette and toss well to coat. Divide the lettuce between two plates. Peel and slice or quarter the eggs. Arrange the eggs and tomatoes around the lettuce. Divide the asparagus and arrange in the middle.

Oriental Vinaigrette

1 tsp soy sauce
1 tsp Balsamic vinegar
1/2 tsp Dijon-style mustard
2 tbs olive oil, the good stuff

Put soy sauce, vinegar and mustard in a small bowl and whisk to combine. Drizzle in the olive oil, whisking constantly.

Bon Weekend!

Healthier Taco Salad; Weekly Menu Plan; Bad is Better

What's the point in doing things the right way if one still gets the same bad result?

I mean, If being good and being bad both put me in the same exact place at the end of the day.... It's usually more fun to be bad...

I might as well enjoy the journey!

We had 'un petit orage' yesterday.

I know the drill. I've been mucking about with computers since the days of '1's and '0's!

I was in the middle of uploading files to my site and photos to my blog... But, as the thunder got closer and louder, I stopped.

I shut everything down, even disconnected the phone lines.  I was thorough, 'propre'.

Then, feeling very virtuous, I went out to the garage (with a good book) and rode my exercise bike for the 40 minute or so duration of the storm.

When the sun came out again I went back to my office, plugged everything in, fired it all up.... No internet.

I naturally assumed, since I had been so careful, it must be a France Telecom problem.  I called to explain this to them. 

I spent an hour working with a very nice young lady, who broke into impeccable English after I had fractured her ear with my bad French for 30 minutes, trying to ascertain the problem.   No luck, but I did get to spend a delightful interlude on the flour under my desk, plugging and unplugging, holding in reset buttons and watching the blinking lights.

She then transferred me to a different department and a different technician.

We spent another hour, determining that it was, indeed, a France Telecom problem.  (Why will they never believe me the first time?)

BTW: Someday, I'm going to have my computer, cables, routers, outlets, etc. on top of my desk rather than under it.

He then transferred my 'file' to another department who would fix the problem within 24 hours.   

They did.  When I finally returned from a day that truly 'tried my soul', it was working.  Magic!

And so, I finally get to finish yesterday's work:

'Healthier' Taco Salad

8oz (250gr) ground beef (mince) or turkey
1/3 cup brown rice
2/3 cup chicken stock
1 small onion
1/2 green or red pepper
2 cloves garlic
1 small can chopped green chilies (4oz, 125gr)
1 tbs olive oil
1 tsp chili powder
3oz (100gr) cherry tomatoes about 1/2 cup before slicing
1 avocado
2 jars taco sauce, hot or mild or both
1/2 cup (2oz, 60gr) shredded cheese - your choice
Lettuce/greens - enough for 2 main meal salads

Cook brown rice according to package directions.
Chop onions and green pepper. Mince garlic. Heat oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds). Add onion and pepper and sauté for 5 minutes. Add garlic, turkey/beef and chilies and continue cooking until meat is done. Add taco sauce - you want the meat mixture to be thick so don't add all of the sauce if it's not needed - serve the rest on the side. Take meat mixture off heat. When rice is done remove from heat. Slice tomatoes and avocado. Tear the lettuce and arrange on plates. Divide rice and put on lettuce, divide meat mixture and put on rice. Top with shredded cheese. Artfully arrange tomato and avocado slices around salad and serve with any remaining salsa. Mon mari always adds some sliced jalapeños to his but that is too hot for me.

In addition to the above, for the week of May 16, we have Oriental Asparagus Salad, Grilled Teriyaki Swordfish, Pasta with Peanut Sauce, Cornish Game Hens from the Barbecue, Pesto Pasta Salad with Grilled Chicken, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Couscous Feta Pilaf and the Weekly Menu Plan

Mon mari has never been a big fan of couscous.... No substance; no flavor; he claims.

This may have converted him....

Couscous Feta Pilaf serves 2

1/2 cup couscous
3/4 cup chicken broth
6 cherry tomatoes
6 olives
1 ounce (30gr) feta
1 tbs snipped chives
1 tbs snipped basil
2 tsp olive oil - the good stuff

Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip herbs. Cut cherry tomatoes in half. Pit olives if needed, then cut in half. Crumble feta. When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.

Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
Plus it's a great stress reliever.... Do remember to keep the blade flat.

In addition to the above, for the week of May 9, we have Warm Leek Salad with Prosciutto, Baked Salmon Dijon, Steak with Cheesy Oven Fries, Asian Chicken and Cabbage Salad, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Spinach Salad with Chicken and Quinoa; Saturday Lunch

It's Saturday.

Every Saturday, in the village of Sant Julià de Lòria, Andorra, there is a group of people meeting for lunch at El Principat, more familiarly know as Ramon's

It's not a formal group.  Anyone can show up and be welcomed, anytime.

There is only one rule: the gathering is for English speakers only, though not necessarily as a first language.

We went once a month.

The group can range from 4 to 30 and include British, American, Dutch, Spanish, French, Andorran, Belgian, German, Scandinavian, Irish, and other assorted unknown 'English speakers'. 

People start straggling in around noon for coffee or a drink at the bar.  At 1:30 a nose count is taken and Ramon is informed of the number.  The table is set-up in the dining room and around 2:00 the group slowly meanders in. 

Ramon walks by, depositing 1 bottle of red wine in front of every two people.  A few bottles of white and maybe, just maybe, a bottle of water or two fill in the middle.

Ramon, yellow post-it note in hand, starts taking the order. 

Now, his menu only offers a choice of six starters and six main courses.  It hasn't changed in 10 years and the same people come for lunch most Saturday's. 
Still, some are always unsure what to order.  A discussion in many languages ensues (no, the 'bacalao' is halibut, not cod... You're wrong, it's monkfish.  What's merluza again?)

Ramon is from Paraguay and speaks Spanish and Catalan (Andorra's official language); the group orders in Spanish, Catalan, French or English depending on which names have been learned for the food. 

Periodically Ramon plops another bottle of red on the table. 

A couple of hours of eating, talking, mild arguments and bland jokes follow (much the same as the week before - thus our monthly as opposed to weekly attendance). 

Around 4:00 Ramon starts sweeping the floors and putting up the chairs - a not-so-subtle hint. 

The bill is asked for.

It's presented - one number scrawled on a post-it note. 

A new price is established each January, but for the rest of the year it stays the same, regardless of how many bottles of wine are consumed and how many peach schnapps are served with coffee. 

Still, the calculator comes out and after several minutes of serious discussions, recounting of noses and frantic punching of buttons, the individual tab is announced. 

This week?  Same as last week, and the week before, and the one before that...

Last time we had lunch at Ramon's it was a whopping 8.45 euros per person, including tip.  It's probably up to 9.25 by now, it's been 4 years.

Everyone carefully counts out the exact change and all toddle out the door for a nice siesta before dinner.

As I spent this morning digging moss out of the rocks and herbs in my garden, I realized how very much I miss lunch at Ramon's....

On the other hand, being in the garden means that salad season is here. 
It's too early for fresh lettuce in my area, but the spinach has been beautiful.

Spinach is packed full of vitamins, minerals, and antioxidants.  It is known to promote cardiovascular health, prevent prostate and ovarian cancers, and slow the loss of mental agility.  But the two big benefits, for me, are it's ability to promote strong bones and strong eyes.

Popeye was really onto something....although, I prefer mine fresh.

Toss in some quinoa, and we have a near perfect meal, and my entry for this week's edition of Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen and hosted this week by Anh, of Food Lover's Journey.  Stop by her blog on for complete round-up from around the world!

Spinach Salad with Chicken, Quinoa and Avocado

2 chicken breasts, boneless, skinless
2 tbs teriyaki marinade
Fresh spinach  6oz (180gr)
1/3 cup quinoa
2/3 cup chicken stock
1 avocado
1/3 cup walnut halves
1 tbs snipped fresh chives 
1 tbs snipped fresh basil
Vinaigrette

Pour marinade over chicken and set aside.
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice. Or cut into strips, toss with teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
Slice avocado. then cut it into large cubes. Snip herbs.
Wash and spin-dry spinach if needed.  Tear any large leaves.
To assemble: Prepare spinach and put into large salad bowl along with the herbs. Toss with about half of the vinaigrette - be careful not to use too much to start. Fluff the quinoa and spoon it around the spinach. Toss lightly to distribute. Add chicken, avocado and walnuts. Toss lightly. Taste, add more vinaigrette if needed, and serve, any remaining vinaigrette on the side.

Oriental Vinaigrette

1 tbs soy sauce
1 tbs Balsamic wine vinegar
1/2 tsp Dijon-style mustard
4 tbs olive oil - the good stuff

In a small bowl whisk vinegar, soy sauce and mustard. Slowly whisk in olive oil.

Note: We only used about 2/3 of the vinaigrette - but we like lightly dressed salads.

Note 2:  This is another, slightly reworked, post from the archives - actually one of my first, back in the beginning of time.... You may have missed it ;-)).  One must make hay (or in my case, pull weeds) while the sun shines...

Warm Pasta Salad with Sausages and Peppers; The Flood Run

It's spring.  I think.

There are two spring traditions that occur in my old home town: one old and one not so.

I grew up on the Mississippi River - no, not on a raft like Huck Finn, but in one of the many small towns on either side. 

The one I grew up in, on the Wisconsin side (the other side being Minnesota), had a population of 287 when I was born. 

Now it is 285. 

But for one Saturday, each spring, the population increases by thousands ....

In full leather....

Riding Harley's. 

This year is the 43rd annual Flood Run, commemorating the devastating flood of '65 when a group of tough old, red-neck bikers came down river, to my little town, to help sandbag the shore. 

The small towns, all up and down the river, were so grateful they offered free food and beer (it is Wisconsin, after all) in thanks. 

The bikers, their friends and offspring, have been back every year since - and every town has a 'beer tent' and barbecue for them....although, with all of the cops around now (not to mention the yuppie bikers wearing Gucci and toting Prada) there may be a bit of bottled water consumed, as well. 

When I was young it would be 40 or 50 bikes. 

Two years ago, the last time I was there for it, driving along the river was next to impossible: in one 8 mile stretch between towns, I faced, driving, one continuous line of bikers (mainly Harley's) staggered (not quite side by side, but close) the entire way. 

In the towns the bikes were parked liked sardines as far as one could see in both directions (river towns only have 2 directions....). 

It has gotten to be quite the legitimate event, raising money for the Gillette Children's Hospital, but, with all of these 'boys and their toys' it seems like more of an opportunity to see whose is biggest....

The run goes down the Wisconsin side of the river some 120 miles, then crosses over to return on the Minnesota side.  It's a beautiful drive at any time of year and the locals in the small towns make the most of it, with gift shops, antique shops, ice cream stands and anything else to make a few dollars cropping up like dandelions (spring, and all that). 

The other big event, slightly less old is the "100 mile garage sale" (boot sale, rummage sale, whatever....one person's junk is another's treasure).  Everyone on both sides of the river is invited to participate: put your junk stuff on a table, slap a price tag on it and prepare to do some serious haggling. 

For this it's cars and pick-up trucks that line the roads (no room on a bike for the, er, treasures) as the folks from the 'Cities' (Minneapolis and St. Paul) drive down the river road in search of the undiscovered prizes (like the Van Gogh that the locals thought was so ugly they had it in their chicken shed blocking a window...or was it a Renoir?). 

Here, in the Vendée we're still struggling to get past the rain.

The grill is sitting on the covered walk. 

On nice nights it gets used.

On other nights, we move back to the kitchen.  This was meant to be grilled sausages with roasted peppers.

I can't complain, though.  It turned into a wonderful cross between a salad and a winter pasta.  I'll keep it!  And share it with Ruth, for Presto Pasta Nights.

Check out Once Upon a Feast, on Friday, to get all the yummy pastas.

Warm Pasta Salad with Peppers and Sausage

1 1/4 cups bite-sized pasta
sausages, any flavor, 10 - 12oz (300gr)
1/2 red pepper
1/2 yellow pepper
1 onion
2 tbs olive oil
2 tbs red wine
1 tbs Worcestershire sauce
1 tbs red wine vinegar
1 tbs whole grain mustard
1/3 cup shredded cheese
2 tbs fresh marjoram leaves

Cook pasta according to package directions. When done, drain.
Slice pepper into long strips, then cut strips in half. Slice onion. Heat 2 tbs oil in large, nonstick skillet. Add onions, peppers and sauté for 10 minutes, until starting to get tender. Cut sausages into 1" (2.5cm) lengths and add to skillet. Sauté until cooked through.  In a small bowl whisk together the wine, Worcestershire, vinegar and mustard. When sausages are cooked and pasta is done and drained, add the wine mix to the skillet. Bring to a boil, stirring to combine, then remove from heat. Add pasta and herbs, stir well. Put into a large pasta or salad bowl, sprinkle with cheese and serve.

This would go pretty well with a couple of beers, wouldn't it? 

Maybe I could sell it to some of those bikers - the ones with the long gray pony-tails...

And those are the guys....

Yes, yes, it's another re-post.....it's been a frazzled day....Not the recipe - that's new...

Lemon Spinach and Chicken Salad; Pain??? Gain???

Long, long ago, in a place far, far away I was fit; in decent shape, as it were.

I did it the easy way.

I went to a spa, twice a year, and beat my body into submission.

My days at the spa went something like this:
     5:30 2 mile walk
     6:30 breakfast, 1 bran flake waved over skim milk, water
    8:00 power stretch
     9:00 cardio training
   10:00 free weights
   11:00 shower, etc.
   12:00 lunch, 1 piece of lettuce waved over vinegar, iced herbal infusion
   1:00  rest, call the office, handle a few crises
     2:00 intense lower body training
     3:00 intense upper body training
     4:00 cardio training
     5:00 shower, etc
     6:00 dinner, 1 sliver of chicken, 1 carrot, 1  potato,  all dipped in mustard for flavor, hot herbal infusion

Naturally, in true type A fashion, I did not 'take it slowly' as recommended by the trainers.

I did not 'give my body a chance to rest and grow stronger'.

I jumped in, both feet, and did as much as possible as fast as possible; cramming maximum everything into the absolute minimum.  I wanted to get my money's worth, after all!

I normally spent days 3 and 4 unable to dress myself. 

As the saying goes: I had sore muscles in places I didn't know I had muscles. I couldn't lift or lower my arms; couldn't go up or down stairs; couldn't stand up or sit down.  I got out of bed by rolling off it, onto my knees on the floor, then pulling myself upright.

Did I stop going to the classes?  Of course not.
Did I get a massage?  No time.
Did I slow down?  Are you kidding?  I was making progress.

By the end of the week I had normally lost several inches everywhere.  (Weight? No, I usually stayed the same - but, remember, muscle weighs more than fat.)

I looked good, felt great and was ready to tackle the world.

I vowed I would stay in shape. 
I would work out every day. 
I would keep all the lovely muscle.
I would not go through that ever again

Six months later? Same story.

But that was another time; another place.  We were both gainfully employed; in possession of discretionary income. 

Now I have to stay fit the hard way.

I have to do it on my own, by myself, with no one nearby saying 'Good Job'  (Well, there are some benefits...)

The cardio part is easy, and I actually do it every day.  I grab my book and spend an, almost pleasant, 45 minutes on my exercise bike, reading and sweating.

It's the all-important muscle work that I seem to continually put off for another day, using whatever flimsy excuse that comes to mind.

Muscle work is as important as cardio work for fitness.
Muscle work is more important than cardio work for weight control/loss.
Muscle work is more important than cardio work for  keeping bones strong/aging gracefully.

See?  I know this stuff.

Wednesday was a gorgeous day. I opened the door of my exercise room (it's in one of the outbuildings) and gazed out at the  green lawn. 

After doing nothing all winter (too rainy, too cold, too damp, too lazy) I was finally inspired.

But, with age comes wisdom.  After 5 months of nothing I didn't want to damage myself.

For those of you who don't  know, the Lunge  is like the Swiss Army Knife of exercise.  It works more muscles at one time than any other single movement.  No equipment is required and you can do it anywhere.  It's fast, efficient and effective; my kind of exercise.

I grabbed a pair of free weights (so I could do arm raises at the same time) and did 12 walking lunges out into the garden. 

Paused, smelled the apple blossoms, did 12 more walking lunges back.

That was it!

The next morning I was rather disappointed that I didn't so much as have a stiff muscle when I crawled out of bed.  Obviously I was in better shape than I'd thought... Or hadn't done them properly.

All that was required was a bit of patience. 

By Thursday evening my muscles: quadriceps, hamstrings, glutes, were all loudly proclaiming  their pain.

By Friday, I am pleased to report, they were screaming in earnest.  I couldn't go up or down stairs; couldn't stand up or sit down; I had done well.

I had done so well, in fact, that when Sedi (German Shepherd) came over and laid her head on my leg for a pet, it hurt.
When Emma (big white dog) gave me a head nudge in the thigh, I screamed in pain.
Yes, I had done well.

24 walking lunges.  12 with each leg.  That was all it took.

Didn't I tell you it was a great exercise?

Along with the inspiration (however fleeting) to exercise, the warm spring weather brings a desire for salads.

It's too early for lettuce here, but the perfect time for spinach. 

I've talked about spinach before for Weekend Herb Blogging. It's loaded with calcium (although not easily absorbed), vitamins A, E, C and  folic acid.   Plus it's very high in lutein which is very good for the eyes.

And I like it.  Toss in a bit of Green Garlic and we have the quintessential spring salad!

As Weekend Herb Blogging is back home with our illustrious and beloved founder, Kalyn, of Kalyn's Kitchen, this week, I wanted to do something in honor of this illusive spring season.  She'll have the recap of all the wonderful recipes on Monday.

Lemon Spinach and Chicken Salad

For the chicken
2 chicken breasts, boneless, skinless
2 tbs flour
1 tbs brown sugar
1 tsp paprika
1 tbs olive oil
1/2 cup white wine
2 tbs fresh lemon juice (1/2 lemon)
For the salad
4oz (125gr) fresh spinach
2 green garlic
2 tbs fresh lemon juice (1/2 lemon)
1 tbs olive oil

The chicken: Mix flour, paprika and brown sugar.  Cut chicken breasts in half.  Roll in flour mixture to coat.  Heat oil in large nonstick skillet.  When hot, add chicken and brown well on both sides.  Add lemon juice and white wine, cover and simmer 10 minutes, or until done.
The salad: Slice green garlic, including green tops.  Sauté  lightly in olive oil.  Add lemon juice.   Keep warm.
The finish:  When chicken is done remove and place on a platter.  Add 2 tbs of the chicken cooking liquid to the green garlic.  Turn heat up under the chicken skillet and reduce the rest by half.  Put spinach in a bowl.  Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly.  Arrange spinach next to the chicken.  Pour the reduced cooking liquid over the chicken and serve.

I'm off to the garden.... Hope I can bend over to pull weeds (or not).

Bon Weekend!

Fried Tomatoes with Mozzarella and the Weekly Menu Planner

This is the antithesis of the Caprese Salad.

And it's not 'Fried Green Tomatoes', either.

It's everything that one does not, normally, want. 

But, I'm not getting a decent spring, now,  either, am I?

Fried Tomatoes with Fresh Mozzarella

You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella.  Basil 's not in season, so toss on a few olives...
Put a dash of kir in your white wine to pretend it's a rosado and Voila!  A faux spring salad!

2 large tomatoes
1 fresh mozzarella
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)

Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers  pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates,  garnish with some olives and serve..

For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Spinach and White Bean Salad and the Weekly Menu Plan

Minor change to my menu post - might as well post the recipe to go with the photo, right?

Spinach  and White Bean Salad

Fresh spinach, 6oz (180gr)
1 can white beans, cannellini 15oz 9450gr)
3 - 4 shallots
2 tsp olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon mustard
1 tsp Herbes de Provence
3 tbs olive oil - the good stuff

Slice shallots and sauté in oil over medium heat until brown and crispy, 20 minutes. Do not let burn. Open, drain and rinse beans. Wash spinach if necessary. Tear, if needed, and put into a salad bowl. Whisk together vinegar, mustard and herbs. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Arrange on 2 plates. Add the remaining dressing to the beans and stir to combine. Arrange the beans on top of the spinach. Divided the shallots and sprinkle on top. Serve.

For the week of January 11, we're having Ricotta Frittata; Seared Tuna with Mustard Cream; Spinach and White Bean Salad; Chicken Breasts stuffed with Prosciutto, Spinach and Cheese; Creamy Risotto, Tomato Meatball Soup and Chicken and Ricotta Enchiladas.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Ginger Cranberry Sauce; Works Well Under Pressure

Works well under pressure!

That's a good thing, right?

I mean, if someone says that about one it should be a compliment, right?

Does it hold true if said person creates the pressure in order to get the work done?

As well as I know me, I would think I would have sorted this out by now.  But, regardless of how seriously I lecture myself, and totally ignoring the false deadlines I set myself, I still manage to (as my maternal family would say) fiddle-fart around until I'm in a panic to get everything done on time.

Oh, I always manage to get everything done; and I'm usually not more than a wee bit late, but I have been known to stay up all night or get up at 4 am to pack.  Not to mention putting my face on in the car...

Every time we're going away I do this!  Same old, same old.  One would think I'd learn...But I always know that I can squeeze just one more thing in.  And I always do...maybe that's why I never learn.

This time, this is the one more thing:  my post for Weekend Herb Blogging, founded by the lovely and very busy,  Kalyn of Kalyn's Kitchen. This will be the last event of the year and this is such a marvelous cranberry sauce that I wanted to share.

This week's host is the talented Astrid, of Paulchen's Food Blog.  Visit her blog next Monday for all of the wonderful recipes from around the world... Your last chance in 2007!

Cranberries are incredibly healthy.  Many people know that they're good for treating urinary tract infections; but did you know they also are good for inhibiting dental plaque?  Can help prevent kidney stones?  Are full of antioxidants?

And they're pretty...

You know how I like pretty food!

Ginger Cranberry Sauce

3/4 cup apple juice
2/3 cup sugar
1 1/2 tbs minced fresh ginger, more or less
2 cups whole cranberries

Heat juice, sugar and half of the ginger until sugar is dissolved.  Add the whole cranberries and cook, simmering, just until most of them 'pop'.  Remove and, with a potato masher, mash 2 or 3 times, no more.  Add the rest of the ginger, stir well and cool.  This will get very thick when cool and will keep for several weeks in the fridge.

In an hour, the girls will be all excited as we bundle them into the car.

Then, very disappointed as we drop them off at the Pensione Canine.  They'll get over it.  All the young girls pet and brush them all the while we're gone.

We're off to Strasbourg for a few days to visit the oldest Christmas market in France!  Details and photos when we return.   Now...must pack!

I plan on doing an interim post of the Skeletons received so far next weekend....along with one or two of my own secrets laid bare... The final, total round-up will be right after Christmas.  Soooo....

Don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can, but doesn't have to, be an actual recipe.  It could just be the description of the, um, food or a story of the, um, event;  holiday related or not....
Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

 

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Salad with Chevre, Dates and Nuts; and more about moi!

Elizabeth, of blog from OUR kitchen has tagged me!

It's the name meme!

Hmmmmm....

List one fact, word or tidbit that is somehow relevant to your life for each letter of your first or middle name. You can theme it to your blog or make it general.

Kitchen.  I almost had my dream kitchen.  It was in the big pink house that we wanted to buy in Ireland.  We went to see it in December and the only room in the entire Edwardian monstrosity that was warm was the kitchen.  The room was about the size of our current house and was heated by a big, bright red Aga; the 2 burner, 4 oven, burns wood kind of Aga.  Off to one side was a huge trestle table that could seat a hundred or so and on the other was a ratty, overstuffed sofa...with a big tabby cat curled up in the corner.  Mittens and socks hung over one of the open oven doors.  I wanted that kitchen!  It did not have an 'efficient work triangle'; there wasn't one thing remotely modern or practical about it.  I still want that kitchen.

Anal-retentive.  Well, I'm trying to get over it but I do tend to be a bit, uh, shall we say, um, precise?  And it goes without saying that I'm always right!  I thought I was wrong once.....
I was mistaken....

Tenacious.  Determined.  I don't give up easily...even though, sometimes, I should....see above!

I think, therefore, I am.

Ecstatic!  Look what I found today!!!!! CRANBERRIES!  
There was a day when it would take a new piece of jewelry (expensive) or an impromptu getaway somewhere warm that would get me this excited. 
Now, it's CRANBERRIES!  After I found them, tucked a bit out of the way, I went back twice for more bags (5 total) then ran around the store trying to remember the recipe for Cranberry Bread, sauce, etc.  In all fairness (to me) I do love them...And it's been 11 years!  Now Christmas will really seem like Christmas!

The lovely Truffle of What's On My Plate (and who's made a gorgeous Trifle for this week's WHB) is hosting Weekend Herb Blogging, founded by the talented Kalyn of Kalyn's Kitchen.

Nuts!

When I was a little girl we went up into the hills and gathered hickory nuts and butternuts in the fall.  My mother would crack big baskets full with a hammer.  All through November she would sit with a bowl on her lap in the evening; picking out nutmeats, getting ready to do the Christmas baking.  I would help...until she made me stop.  It could have been the eating of the nutmeats rather than putting them in the bowl that was the problem

I have my own trees here, 2 English walnut and 2 hazelnut.

I still love nuts.

Fortunately they are incredibly good for us.  They're full of manganese, vitamin E and healthy fats.  Walnuts, in particular have an abundance of omega 3 fatty acids, which are good for our cardiovascular health.  Even though they are high in fat they are a healthy addition to our diets and may even encourage weight loss!

I don't remember when the first time I had nuts, dates and chevre (goat's cheese) together. 

There is something about the combination that, in my mind, is near perfect.  Right up there with bacon and eggs, tomatoes and basil, lamb and rosemary, foie gras and Sauternes!

And what could be more perfect with it than a bit of walnut bread, fresh from the bakery!

This is a simple salad, perfect for a first course!

Salad with Chevre, Dates and Nuts

3 - 4 oz fresh spinach
3 - 4 oz mache or lamb's lettuce or other lettuce
aged goat cheese (chevre) 3 oz (100 gr)
10 - 12 dates
2 oz (60gr) walnut halves or hazelnuts, almonds, any mix
bread
Balsamic Vinaigrette
1 tbs Balsamic vinegar
1 tsp Dijon-style mustard
3 tbs olive oil - the good stuff

Wash spinach and lettuce if necessary, tear and put into a bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.  Add 2 tbs to the greens and toss well to coat - tongs work well.  Taste, add more dressing as desired.  Arrange salad on 2 plates.  Slice goat cheese in rounds or wedges.  Arrange the goat cheese, dates and nuts around the salad.

Be sure to visit Truffle at What's On My Plate  on Monday for the round-up of all of this week's wonderful recipes.   

Bon Week-end!

ps - not too late to join Seasoned Eatings!
pps - don't forget to share your embarrassing food moments!

Niçoise Pasta Salad; and Shake, Shake...

Raise your glasses and shake your asses!

This pronouncement came from the deep, melodious voice of my favorite, faceless T.V. announcer.

Our T.V. shows are announced by real, opinionated humans; humans that, apparently don't have a strict code to abide by. 

This particular phrase was used to announce the return of a show that the announcer was, obviously, fond of. 

We often get a free bit of insight into the upcoming episode, as well (often more entertaining than the actual show):

Gray's Anatomy: Get ready to find out who's shagging who this week at Seattle Grace....Good thing no one ever needs a doctor!

House:  More nasty stuff coming up from Gregory, plus a few bloody, sick people! Where do they come up with these diseases?

However, my current favorite snippet on the telly are the Virgin commercials.  Typically British: witty, short (none more than 10 seconds) and somewhat obscure; the only thing that lets you know it's an ad is the small Virgin logo in the corner.

I call them 'animals with angst'.  They are rather crudely drawn animations.
There's the mole that's claustrophobic:  "Me?  Go underground?  Oh, no, couldn't do it...I'd be terrified."
The lactose intolerant cow: "Can't abide milk.  And don't even talk to me about cheese!  A pint of ale, now that's what I like!"
The sheep with sensitive skin: "Wool?  Horrible stuff; makes my skin itch something fierce.  I much prefer a nice silk or combed cotton."
And my favorite, the bull dog licking his, um, balls.  After a bit he looks at the camera and says "Because I can, that's why!"  He goes on to say: "What's all this about smelling bums (butts)?  I mean, who would want to, really?  It's not like they smell like roses, now, is it?

Not a word uttered about Virgin.

But for now:

Get ready foodies to shake your bootie! 

It's time for Presto Pasta Night, brought to you each and every week by our very own talented Ruth, of Once Upon  A Feast!

I know I said I'd be done with the salads soon, but as late summer lingers a bit, I'm not quite ready to switch to winter cooking.  I'm still going to the garden every day to pick our vegetables, although now I'm stopping to gather hazelnuts and walnuts as well. Soon, but not yet!   
Oh, and please don't tell the French food police I did this to one of their most revered salads....

Niçoise Pasta Salad

6 oz (175gr) green beans
1/2 cup cherry tomatoes
1/2 yellow bell pepper 
1 large can tuna (9 oz, (250gr)
2 eggs, hard boiled
1/2 cup black olives, pitted and halved
2 tbs fresh snipped chives 
1 1/4 cups (5oz) pasta, penne, fusilli
4 anchovy fillets, optional

Vinaigrette

1/3 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh tarragon
2 tbs snipped chives

Cook pasta according to package directions.  Top and tail beans and cut in half.  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.  Add beans and blanch for 3 minutes.  Drain and rinse with cold water.  To make vinaigrette whisk vinegar, mustard and lemon juice.  Slowly whisk in oil and whisk until it emulsifies.  Add tarragon and chives and put into a large salad bowl.  Add beans to vinaigrette.  Cut cherry tomatoes in half and add to vinaigrette.  Slice half of the pepper and add to vinaigrette. Add chives, olives and drained tuna, stir gently to combine.  When pasta is cooked, drain and add to mix in salad bowl.  Toss lightly. Quarter eggs and arrange on top.  Garnish with anchovies, if desired, and serve.

Visit Once Upon  A Feast on Friday for the round-up of all the great pasta dishes!

Last night that lovely deep voice from my telly announced a new show "The World's Largest Penis"  I won't tell you what he said; I will tell you that I won't be watching.... I hate reality T.V.  I especially hate fake reality T.V.  I want to watch paid, professional actors....and I don't want to watch 'all' of them!
Can't we please have some mystery left in our lives?

 

Ham and Green Bean Pasta Salad and Mountain Walks

This past week I've been sighing with envy as I read about the lovely walks in the mountains taken by Meredith of Poppy Fields and Ulrike of Kuchenlaten.  I miss my Monday Walks in Andorra.

It was good exercise, a chance to catch up on the local gossip, solve the world's problems and have the occasional run-in with a handsome young man toting a semi-automatic rifle.

You see, in Andorra, up until just a few years ago, smuggling was legal.  Not only legal but a time-honored profession worthy of being listed as an occupation on your Andorran passport.  It was lawyers that were frowned upon in Andorra. (Lawyers weren't allowed in the country until around 1944).

The problem of course, was that it wasn't legal in either bordering country.  Andorra is not in the E.U. so there are still borders and still import/export laws.

It was on more than one occasion that, after a several hour walk up a steep, barely identifiable trail, we would round the final boulder at the top to come face to face with the unflinching gaze of a gun-toting Guardia Civil or Gendarme. We would immediately know 2 things: 
1. Which border (Spain or France) we were NOT going to be crossing (we normally didn't hike with passports) and
2. Apparently we had found yet another smuggling run.

There were many smuggling runs in the mountains of Andorra.  There was one that went almost by the front door of our house.  We know that because one morning, about 4:00, after hearing 2 trucks go up the mountain (Andorrans do not work at night unless they're smuggling) we heard 2 cars racing up behind them followed by gunshots.  It was likely two rival smuggling clans discussing trail rights.  The police came, everyone was questioned, nothing came of it.

Rumor has it that a few years earlier there had been another bit of discussion regarding that particular trail leading over the mountains into Spain.  In the end, a body was found, drowned, at the bottom of a mountain lake, tied hand and foot, securely wrapped in carpets and weighted down with rocks. 

It was officially deemed a suicide. 

In a sense, it was.

What were they smuggling that was so valuable?  Gold?  Money?  Precious Gems?  Pasta?

Nope, cigarettes.

I could eat more pasta when I walked in the mountains once or twice a week - that's what I really miss. (Although there's something about a handsome man in uniform with a high-powered rifle ...)

This weeks marks the 6-month birthday of Presto Pasta Nights, founded and hosted by the talented and busy Ruth, of Once Upon A Feast. 

Six whole months of pastas, now that's something to celebrate; more than 400 recipes!

My entry this week is yet another salad.  Pretty soon, with fall fast approaching I'll switch to cool weather cooking which means hot sauces.  But, I'm not quite ready to let summer go.....

Ham, Green Bean and Cherry Tomato Pasta Salad

1 1/4 cups pasta, I used farfalle
1 tbs olive oil
1 thick slice deli-style ham, about 8 oz (250 gr)
6 oz (175gr) green beans
1/2 cup cherry tomatoes - any color
1/4 cup mayonnaise, 2oz, 60ml)
1/4 cup plain or Greek yogurt (2oz, 60ml)
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs fresh chives, snipped
2 tbs fresh basil, snipped

Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil.  Top and tail beans and cut into 1 inch lengths.  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.  Add beans and blanch for 3 minutes.  While the beans cook fill a large bowl or pan 3/4 full of cold water.  When the beans are done, drain and dump into the cold water.  Swirl around until cool then drain and set aside.  Snip herbs.  Cut cherry tomatoes in half.  Cut ham into inch squares (or cubes depending on how thick) - or larger if you prefer.  In small bowl whisk mayonnaise, yogurt, mustard and lemon juice.  Put pasta, ham, beans, herbs and tomatoes in large salad bowl.  Add mayonnaise dressing and toss lightly to combine - a tongs works well.  Serve.

               Happy 6 Months Presto Pasta Nights!

Be sure to check out the party at Once Upon a Feast on Friday! The more the merrier!  And bring wine!

Rainy Days and Mondays, II: Favorite Summer Foods

When I was a little girl I decided to write a book.  It couldn't be that difficult, I thought; after all, I had learned how to write!

I laid the story out in my mind.  It was going to be a detective story, like the Bobbsey Twins, who I had just discovered in my new third grade library. It was going to be sooo exciting!  I was going to be famous before I turned 8 1/4!

I found a clean notebook and a pencil with an eraser (I hadn't graduated to ink pens yet), shut my older sister out of our bedroom and sat down to write the first chapter.

An hour or so later I had a whole page full of writing.  I was so proud! 

The problem was I had also told the whole story.  In one page. 

Apparently I needed more words.

I struggled for another hour or so (I was 8, remember?), working on fleshing it out a bit; adding some more words (some talking would be good); maybe an adjective or two (except I didn't know about adjectives yet).  I ended up with a page and a half.

Apparently writing a book wasn't quite as easy as I'd thought. 

Then it quit raining, the sun came out, the neighborhood kids came by (all two of them, I lived in a very small town) and my thoughts of being a famous author were put on the shelf, along with my notebook.

What brought that memory back today?  It's raining (again).  After I visited Boris and made pickles I sat down to write this post.  There were no words. 

Some days it's just like that: there aren't any  words.

Without further ado let me share photos and recipe (links where useful) to some of my favorite summer foods.  Summer's almost over, cook'em while you can!

Gazpacho with traditional garnish.

Something to do with all of those tomatoes that everyone in the world but me has. 

I have cucumbers, though, lots and lots of cucumbers!

Trade ya!

Potato Salad with Basil and Chevre.

Loosely based on a recipe from an old Williams Sonoma book (either 'Salads' or 'Potatoes'), it has my favorite summer things:
Grilled potatoes, lots and lots of basil, and creamy chevre (soft goat cheese).
Toss in some sautéed mushrooms and a bunch of chives.... potato salad heaven. 

Who doesn't love Caprese Salad?

When I found these cute little fresh mozzarella balls, exactly the size of cherry tomatoes, I couldn't resist!

Rather than serve them as a starter I got bought some cherry tomatoes, picked a couple of big bunches of basil and tossed the lot with some couscous.  A drizzle of good olive oil (I will not say EVOO, or even Extra Virgin; why would you use anything else?) and:

Voilà! 

Couscous Caprese Salad was born!

As long as we have all of those cute little cherry tomatoes why not a simple Tomato Salad?

Start with 2 or 4 or 6 cloves of garlic, finely chopped.  Let them sit in a tablespoon or two of olive oil (see previous disclaimer) while you slice the tomatoes in half and snip the basil.  Toss it all together, sprinkle on some sea salt and Bob's your uncle. 

It's good right away, better if it sits a bit (kind of like me).  When I have a garden I just keep eating and adding tomatoes all week.

Might as well finish up with more of the nightshade family: Grilled Peppers, Onions and Potatoes.

More difficult summer food from the grill.

Let's see, where to start...

Okay, cut the peppers, onions and potatoes, toss with some olive oil (again), put into an old grill pan and cook on the barbecue grill until browned, lovely and done.  Eat.

I used green and orange pepper, red onion and small potatoes.  Use whatever you have.

I'm out of words. 

Boris says "Hey".

Pasta with Lentils and Avocado Sauce....and lots of stairs

Ruth, of Once Upon A Feast, founder and host of Presto Pasta Nights, was commenting on her new flat: something to the effect that there were 48 (?) steps from the ground to their door, no elevator and moving was a bit of a chore. 

I can relate to that.  Our house in Andorra had 50 steps from bottom to top.  We didn't have an elevator either. 

It wasn't a huge house, it was just a typically, Andorran house. 

The Pyrenees are an old mountain range, older than the Alps.  The valleys are steep and narrow.  There is not a lot of room to build in Andorra but the Andorrans have become masters of making the most of what they have.

Building land is expensive so the footprint of a typical house will take up the entire plot.  Plots are small, therefore houses are tall...and scary.   Our neighbor's house had 3 levels above the  road and 4 levels below it; all with terraces looking out over the village, 1200 meters below.  It was 4 months before she could look out her own windows; 2 more before she went on the terraces.

It's rock, (mountains, duh) so foundations are dug with dynamite.  There are no basements. 
There are garages, however.  There has to be someplace to put the cars, no room on the streets!

Or house was like this:  2 single car garages, side by side opening on to the street.  One was 5 steps higher than the other (built on a mountain, remember?), 10 steps up was the living room(over the garage); 5 steps more was the kitchen(over the other garage); 10 steps more the master bedroom and bath; 5 steps more, guest bedroom and bath; 10 steps more the den/T.V. room; 5 steps more my office/computer room.  There was a spiral staircase going up the center. 

Now, here's where you can put your imagination to good use: there were ground level terraces off of the living room, kitchen and both bedrooms; staggered, going up the mountain.

I called it the 'exercise house'. 

If the advantage in living in this house was keeping fit, the disadvantage was anything round that was dropped outside was gone forever.  We soon learned to not even make the effort.  Screwdrivers, apples, golf balls, wine bottles; anything that could roll, would roll off the end of our driveway quicker than the blink of an eye.  Our dog had a square 'ball' for outside and a, more common, round one for inside.  Even she understood gravity.  She accidentally took her round, indoor ball outside and dropped it.  She didn't even chase it...just looked very sad as it went over the edge.

Well, Ruth, I don't think you'll have that problem, but trust me, in a few weeks you won't notice the 48 steps at all; it will be like walking down a flat hallway.  And you'll be able to eat more pasta.

I miss that house!

Lentil and Sausage Pasta with Avocado Sauce garnished with zucchini

1/2 cup cooked lentils  I used Lentils du Puy
1 cup beef stock
1 1/4 cups bite-size pasta, farfalle, penne
1 avocado
1 tbs lemon juice
1/2 carton goat cheese, 1/3 cup (2.6oz, 75gr) half of Chevraux, Chavrie (the little round
cardboard container,  5.3oz (150gr)
1 tbs snipped fresh basil
1 tbs snipped fresh parsley
1 tbs snipped fresh chives
4 - 6 sausages, depending on size, 10 oz total weight (300gr)
Zucchini, optional

Cook lentils in beef stock and or water according to package directions.  Cook pasta according to package directions.  Snip/chop all herbs.  Cut avocado and remove pit.  Put both halves of the avocado into a small bowl.  Add lemon juice and mash with a fork or potato masher.  When well mashed add goat cheese and mash together.  Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time).  When pasta is done put it into a large bowl with lentils and herbs.  Add mashed avocado/chevre and toss well to combine.  When sausages are done, remove and slice in 1 inch (2.5cm) lengths.  Add to pasta and toss well to combine.  Serve.

Since it is zucchini season, and I do have a garden, I happened to have one sitting on the counter.  It was a pretty yellow one so I thought, why not?  I sliced it about 1/2 inch thick, and fried it in a bit of olive oil in a nonstick skillet, about 15 minutes.  It does look pretty, doesn't it?

Be sure to visit Once Upon A Feast on Friday for the complete Pasta Round-Up.

Final note: The guys who moved us didn't have much of a sense of humor, either.  They didn't think it was particularly funny that my books went in my office, at the top...all 75 boxes of them.  They asked me which room: the one on the right or the one on the left.  I laughed and said all of the rooms are on the left; it's a spiral staircase!  They didn't get it... I almost got a box of books on my head, though. 
(Spiral staircase... all the rooms on a different level... going up they're all on your left; coming down they're all on your right... Oh, never mind!.   Why am I the only one that thinks that's funny?)

Fresh Tomato and Olive Pasta Salad...at least, in my opinion

Mon mari et moi agree on a lot of things; we disagree on fewer things and on the rest we agree to disagree.  That's where we get into trouble.

One of the things we agree to disagree on is what constitutes a salad.

Mon mari states that, by definition, a salad has lettuce.  The French agree with him.   "Salade" is the generic French word for all lettuces.

Thus, a few weeks ago we had a conversation that went something like this:

Mon mari: "What's our starter tonight?"  as he reaches for the salad bowl.

Me: "Soup", as I turn the burner on under a pot.

Mon mari: "But you just picked lettuce!"

Me: "I know, it's lettuce soup."

Mon mari: "     "  speechless with incomprehension.

And more recently:

Mon mari: "What's for dinner? "

Me: "Sausage salad", as I turn the burner on under a large pot.

Mon mari: "Great, I love that", as he goes to the fridge for the lettuce.  "Where's the lettuce?"

Me: "It's a pasta salad."

Mon mari: "      "  speechless with incomprehension; followed by  "But it's not a salad if there's no lettuce!"

Variations on these 2 conversations take place at least 4 times a week all summer.  You'd think we'd learn, but where's the fun in that?

I explained that, to me and the rest of the world, a salad is anything; vegetable, pasta, or grain, which may or may not include meat or fish; that has oil and vinegar in it and is not served hot. 

He explained that, to him and the rest of the world, I'm wrong.

And then I shot myself in the foot!  After many weeks of painstakingly teaching him the true meaning of salad, I made one without vinegar. 

He caught me.  "AHA!" he cried....   well, we don't need to rehash the rest of it. 

He liked it; he ate it. 

I made it; I'll call it a salad if I want to! 

So there!

Since it has pasta in it (though no lettuce or vinegar) I'm sending it to Ruth, at Once Upon a Feast for this week's Presto Pasta Night.

Fresh Tomato and Green Olive Pasta Salad

4 medium, ripe tomatoes, 3 - 4 cups chopped   Roma's or Italian plum are best
1/2 cup green pimento stuffed olives
1/4 cup olive oil, the good stuff
2 cloves garlic, minced
2 tbs fresh chopped oregano
2 tbs fresh chopped parsley
1 1/2 cup farfalle

Peel tomatoes and roughly chop.  Put into a large bowl.  Cut olives in thirds and add to tomatoes.  Mince garlic and add.  Chop/snip herbs and add.  Pour olive oil over all, stir to combine.  Cover with plastic wrap and let sit at room temperature for at least 2 hours, 4 is better.  Cook pasta according to package directions, drain and rinse lightly with cool water.  Add pasta to sauce, toss well to combine and serve.

I still say it's a salad....

Be sure to stop by   Once Upon a Feast on Friday for the recap of all the lovely pasta dishes, some salads, some not...