weekend update Sept 9, 2012

Turns out that anthropomorphic food has a keen sense of its own mortality.  Or so I learned on Friday, when I opened the fridge and found the tomatoes we'd (over)bought at farmer's market a week ago rage, raging against their fate.
Turns out they had no intention of mouldering away in the fridge, and would not go gentle into the dark night of the wastebin either. Fine for mealy, dry grocery store tomatoes, but not a fitting end for these, no matter that I'd brought home more than I could possibly use in a week. I'd better come up with a better exit strategy. And fast. Cause they were seriously creeping me out.

they may be revolting, but they're still delicious

   attack of the angry tomatoes +  a Friday trip to the dentist=  another spin at a soft, tender & nutritious tomato pie.
This time I used a purchased pie crust on the bottom, and a biscuit dough crust on top, and though yummy, it was much, much more watery than last time. Hmm. I still don't know why.
 I used mozzarella instead of cheddar and a generous handful of basil. All in all, a fitting farewell for those lovely tomatoes.
Salmon salad nicoise tonight, which brings me to....

A word about salad dressings

I love salads, and the way that different dressings work together with them. But...all those salad dressing bottles have a way of cluttering up a fridge, don't they? And I can effectively clutter up any surface, anywhere, anytime, really well. All by myself. Things get a little out of hand when a battalion of barely used dressing bottles offer to help.
so, I usually whisk up just enough for the night. (except for poppy seed dressing. Which I love, and is a pain to make, and tastes great from a bottle)
 If you ever want to dip into salad dressings, for any reason, here are a few things to know:
1. All dressings break down into a few basic components: something acidic, something sweet, and some oil to carry it all onto the salad leaves.
2. The something acidic? Lemon, lime, any sort of vinegar (white vinegar is a little harsh, and remember if you use brown balsamic that its lovely color will tint the salad ingredients) mustard, a wine reduction, on and on.
3. The something sweet? I like a little honey or real maple syrup.
4. The oil? well, that depends. Regular olive oil is a neutral, healthy choice. Want to play? Extra virgin olive oil, sesame oil, walnut oil... the oil shelf of your grocery store and your budget are your only limitations.
5. I confess to a little separation anxiety. I kinda don't like it when the oil floats unmixably on top of the other stuff. So, I usually mix the acid with the sweetener, whisk in either a little mustard, mayo or Greek yogurt to act as a binding agent, and then slowly pour in the oil as I'm whisking.
It's easier than it sounds.
Tonight's salad went with a dressing of balsamic, maple syrup, a little mustard and olive oil. (A little chopped fresh rosemary is great in this dressing.)
Last week's lettuce and tomato salad got a simple mix of brown mustard, honey, and olive oil.
 My fave thousand island? Mayonnaise, ketchup, and pickle relish.
And for the rest of the week....
I bought next week's couscous salad a ticket to international adventure by finding za'atar and sumac at Central Market in Dallas (yay!)
I wish could call you all on a smell-a-phone.
cause they look like this:

and they smell like this:

 Hope your weekend contained at least one moment of beauty, love and rest. And that the upcoming week holds many more of the same.
And if your produce starts talking to you, I want to know.