Stack bundles lala2/12/2024 Two years ago: Raspberry Coconut Macaroon One year ago: Chocolate-Hazelnut Macaroon Torte (I’m making a gigantic version of this for my FIL’s birthday this weekend. Just about everything can be prepped a few days out and tossed together as needed. This salad, with just a few ingredients, manages to hit all of the notes a good salad should - leafy greens, bulk from quinoa, a little sweet-tartness from the dried cherries, crunch and flavor from the deeply toasted almonds, salty cheese and a little extra fragrance from lemon zest and dill - without requiring you keep a veritable salad bar at home. The beauty of salad bars is that you can put sixteen ingredients on a salad without actually having to keep sixteen ingredients fresh and chopped at-the-ready at home, which is good because that would just never happen. I miss the salad bar salads I’d get every day (applying a strong dose of cognitive dissonance to what they probably cost over the course of each month) when I had an office job. (Fine, I just made this rule up, but I say we run run with it.) True story: You only need to eat like a grown-up during one meal of a day to pass yourself off as one. It also means that if you end up working late, losing momentum and having a slice of pizza for dinner, all hopes of nutritional balance for the day were not washed down the drain with it. A good lunch salad, as my friend Tracy recently put more eloquently, is like a reset button. Everyone needs a good lunch salad (well, except maybe those people on the beach last week in string bikinis eating cheeseburgers and fries?). I had to have it everyday and this quickly became expensive and so I made it at home. It was really just a matter of time before I fell for a salad at a local restaurant that contained both kale and quinoa and it was so good, it became an obsession. Right, so where were we… Besides, you knew where this is going - the joke is on me, it always is. Do you mind if we take a brief but gratuitous mid-article daydream break? I know, I know, I should grow up and stuff.įortunately, I took what should be clear from the preceding paragraph was probably an overdue mini-vacation this past weekend, someplace warm and sunny, someplace that involved flip-flops. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions - what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth - I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face.
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