Salad of:
Romaine, leaves and hearts
Grapefruit, pink or red and sweet
Bleu cheese (MN or WI)
Beets, pickled, or simply cooked
Pistachios, shelled and split
Dressed with:
Stoneground brown mustard
Sweet white miso
Virgin olive oil
Basalmic vinegar
Agave syrup (optional)
Followed by:
Sage mead
& then:
Savory meatloaf, cool and thick
Wild rice, simmered in vegetable bouillon and tossed with squash seeds roasted in olive oil, dried currants, chopped walnuts, mild celery, goji berries, yellow onion, white pepper, salt, dried nettles and thyme.
Dessert being:
Werthers & Surly Bender
Endless variations...
Subscribe to:
Post Comments (Atom)
1 comment:
Fully aware that it is something of a fox pass to comment on one's own post, I would like to add that I enjoyed this salad again today, sans dressing (having forgotten it this morning and hardly noticed its absence) and accompanied by a hearty squash and parsnip soup--paired very nicely, indeed.
Post a Comment