This week, random luck

The beginning of the week: you've probably guessed by now that I didn't make it to the market this week. I got a (now rare, yay!) migraine at work the day before and slept for 16 hours...right through the market. Bad luck. I've been reinventing the leftover vegetables from last week (nothing fit for the camera) and officially polished off every last bit of green in my house for lunch today. Sigh.

Even worse, I bought bread. I burned FOUR pieces of toast in the broiler (in two separate attempts) before I managed to give Orin something less than charcoal when he came over to go hiking on Monday.

The hike was beautiful. It was our good luck to find the mustard and black-eyed susans in full bloom, and the hillsides a variation of yellows. There were little paths running through the mustard plants which grew up past our heads on either side. For once, no poison oak was anywhere to be seen and we could let the delicate mustard branches brush carelessly over us as we walked through the maze.

The middle of the week: if you've been to Korea town, you know the biggest pain about living here is the parking. Mainly, because there isn't any. However, I lucked out TWICE this week and found a spot within a block of my house. BUT, what good is finding such a good spot, I ask you, when in the morning before work you still walk four blocks away to where you USUALLY park before remembering what a great spot you got and then walk the four blocks back. Arg. You'd think I was blond.

The end of the week: I'm off to visit Linsey, Janina, Molly, Amanda and Jessica in Carp this weekend. Best luck of all that we could all get together.

So, I'll miss the market again. BUT, to tie you over, I have another great recipe from Molly (I tried it with my leftovers. It was good.)

Cut up some apples, red cabbage, and tarragon. Make a dressing with a minced shallot, some lemon juice, olive oil, salt and pepper. The apples soak up the dressing and become WAY better than you'd expect an apple to be. Yum.

Dressing tip:
Soak your shallots in the acid (whether this is lemon juice or vinegar or whatever) for at least 10 minutes (while you're chopping up the rest of the salad). Macerating them like this takes away the "onion flavor" so that the shallot adds a depth rather than a harshness to your dressing. Everyone will love your dressing, but no one will guess that there are onions in it. THEN add the oil slowly whisking it in (or just put it in a jar and shake).