Last weekend I happened to come across a great sale on organic baby carrots at the grocery store, and I bought quite a few packs. I usually eat them raw, I saute them, or I roast them alongside chicken. Sadly, I did not have a lot of time at my disposal, so my first thought was: let’s make carrot juice! This looked like the perfect opportunity to use up the carrots, and to make something quick and very healthy. What could possibly go wrong?
Today is a special day, and I’m going to share my happiness with you guys. First of all, it is special because today I got a job: I’m going to work as a tutor at a local school! I applied for a position at this school last year and my application was unsuccessful, which to me was a big disappointment. Someone kind enough from Human Resources introduced me to the director of the Tutoring Department. She did not have any immediate openings, yet she interviewed me and kept my resume on file. We have kept in touch ever since, exchanging emails periodically. It looks like my persistence has paid off because yesterday I got an email from her offering me a job. I had a meeting with her a few hours ago, and now I am sooo happy. Who says Friday the 13th is an unlucky day? 🙂
Remember those ingredients that elevate a dish without taking center stage? Ingredients that you add to foods out of habit, and sometimes without even thinking about it? I like to think of them as the unsung heroes of the culinary world. These are the ingredients you constantly rely on, which can always be found in your pantry/fridge – very much present, yet grossly underrated.
As a child I never had much of a relationship with blueberries. My aunt was great at canning, and she would spend summers at her house in the countryside, picking various fruits and canning them with a vengeance. She did not have blueberry bushes in her garden though, and she hardly ever used blueberries. I also remember my parents buying blueberries for me during the summer from farmers selling them by the cup on the side of the road. I loved the deep blue color of the blueberries, but as a child I didn’t know much about them.
This is a dish I grew up with as a child, and I absolutely love it. I remember my mother and my aunt making this regularly during the summer months, and freezing lots of eggplants in plastic bags for the winter. Back then, we did not have a food processor or a blender, and my mom used to spend a lot of time mincing the roasted and peeled eggplants with a knife, in an attempt to turn them into a puree. The process was time-consuming and the result was far from perfect: despite my mom’s best efforts, the salad usually had lumps in it. Thankfully, modern kitchen gadgets make this dish a breeze to prepare.
I love eating salads in the summer. As days are getting warmer I like to feel my skin breathing through its pores in the sunshine, and I crave easy, colorful meals to match the lightness of the world outside. My body – exhausted by the comfort food of seasons past – is screaming for relief. I give it salad. Lots of it.