We entered the grocery store for staples: bread, cheese, eggs. The plan was get in get out.
Then I spotted the shelled peas which unleashed a desire for Spring vegetables, and I stuffed the basket with the peas, pretty red endive, a bunch of ruby red radishes, a zucchini, a couple heavy glossy lemons, and a wedge of Parmesan.
I woke up with a great idea. I went to the local Bioladen (organic grocery) because that is the only thing open near here on a Sunday. I bought what I could i.e. no dill, and green onions instead of chives. When I got home, I spent an hour prepping, cooking and assembling breakfast.
Oh. My god. I just discovered the Thai-style dipping sauce, nam chim, when made with habaneros and a ton of cilantro, is an outrageously good sauce that I could imagine eating on basically any kind of meat or vegetables. It’s a gloriously green, intoxicatingly scented, and richly flavoured fresh sauce with a lot of tang.
At least a year ago, maybe two, I was sitting in a park and I imagined a “pop-up picnic” vendor that would roll up with a cargo bike and sell full picnics complete with a blanket and a bottle of wine. In my fantasy, picnickers would get a tote bag filled with tasty food, plus all the things they’d need to enjoy them, like glasses and cutlery. I realized though that in reality you’d have better luck, financially, if the picnics were pre-ordered, the way one reserves and pre-pays for a supper club. Continue reading “A fully catered picnic”→
I’m writing this down for myself to remember. It was an experiment worth repeating. I used black kale aka Tuscan kale aka Italian kale for this. Here is the process for making two sandwiches, which we ate as a side dish to a steak that we shared.