advice for mixto salad
i’m just getting back from a video shoot in a gold mine. does that sounds glamorous? really it was filled with mine dust mixed with a dank acrid air and a 1 night stay at a casino. i don't get the allure of the casino. i’ve really just walked through a few of them but each time it seems like a smoke field cloud of sorrow scored by the cacophony of games like zombies vs. plants. also why is prime rib the mascot of casinos?
for me a salad must contain the following- a good dressing + a notable crunch factor. here the dressing has a creamy umami nature from the tahini with a splash of soy, while the almonds, matchstick beets and radishes supply the crunch quotient.
please don't ever leave us. i mean ever.
a very important article- the audio version is tops
just started listening to this, a good daily dose of perspective on relevant issues
i love how jerry seinfeld hates the game
cool scarf lookbook
sweet travel site
on repeat erryday
good roundup of travel spots + tips
heart eyes for this cuba post
adding to the reading list
exicted for my favorite food blogger's cookbook to come out this march
beyoncé interviewed solange, that is all the info you need to click through.
to reflect on at this moment in time for mlk day
they way to go
2 large handfuls of mixed baby lettuce (or mesclun)
1/2 cup of cooked quinoa
1 small watermelon radish sliced thin and cut into matchsticks
1 small chiogga beet sliced thin and cut into matchsticks
1/4 cup of slivered almonds
1 half of an avocado sliced thin
a couple of squeezes of a halved lemon
for the dressing
1/4 cup tahini
1 tbsp soy sauce
1 tbsp fresh lemon juice
3 tbsp fresh orange juice
2 tbsp water
in a large bowl place greens, quinoa, beets and radish. squeeze lemon juice over and season with salt. top with almonds and avocado. set aside to make the dressing. in a small bowl whisk tahini with lemon juice, orange juice, soy sauce, and water. whisk until combined and smooth. drizzle dressing over salad and toss to coat.