For cold-weather refreshment, try a composed salad of roasted beets, fresh pears and sugar snap peas, dried apricots, ginger, rice vinegar, macadamia or avocado oil, elderflower syrup, chopped roasted salted peanuts or almonds, mint, and black pepper.
Served over Pad Thai noodles seasoned with a little tamari, it becomes a more filling meal. When you add a lovely piece of grilled or poached salmon (how about poaching it in—mmm—coconut milk?) or a succulent roasted duck breast to the plate, it becomes more elegant and yet more satisfying to a hungry guest.
Sake on the side might be a dandy tipple, or perhaps some apple cider (still, sparkling, unfermented or hard) is more to your taste.
Another version:
Salad of carrot-shred “noodles” dressed simply with lime juice, ginger syrup and a little avocado oil and sprinkled with plain sesame seeds.
A half-and-half mixture of Pad Thai rice noodles and bean threads, cooked in broth (my homemade chicken broth, in this instance) and dressed with a sauce of blended peanut butter (no additives but salt, please), fresh mint, Thai basil, and cilantro leaves, minced fresh ginger and a sparking of red chile pepper flakes. A little fresh lime juice squeezed over the top, and there you have it, a meal ready to eat that’s a fair sight fresher and zestier than, say, the MRE goodness our military friends get served. This combination works fine on its own as a light meal, or can have quickly cooked prawns or roasted chicken or fried tofu added for a boost in flavor, texture and protein as well.
Of course, there’s the old standby as well: fried rice is always easy and tasty. In the photo above, it had toasted almond slices and (barely visible) tiny shrimp, along with soy sauce and sliced water chestnuts, honey and shallots, and peas as tiny as the shrimps. It might be accompanied by something unique each time just to shake things up a tad and keep that sense of freshness humming. Wasabi-deviled eggs are a simple and welcome textural and flavoring pizzazz, along with the ubiquitous garnish we love, sushi ginger. As always, the ingredients I keep on hand may not vary widely, since we have our household favorites and limitations just like anyone else does, but it’s amazing how many variations can be made from different groupings and proportions of them and techniques for the dishes’ and meals’ preparations. Some things never really change!
Thank goodness parents and neighbors have the blessed invention of earplugs to get them through our first attempts at singing and playing instruments. I can honestly say that after at least five years of piano lessons, fifteen of singing in choirs and ensembles, and over eighteen of being married to a professional musician, I am still unable to read music properly, barely being able to follow a score when more able musicians are doing all of the singing, playing, and conducting. After enough years of dealing with Spasmodic Dysphonia, I’m not even very dependable for singing a note very tunefully on cue. But, as it’s said, I’ve still got decent ears. So I, too, own earplugs. Just in case. And I apologize, retroactively, to everyone who didn’t have them handy when my noisemaking might have required such intervention.
Art-Colored Glasses 