Wednesday, October 29, 2008

How to Dine Exceptionally Late at the End of October

*a handful of couscous
*some garlic and shallots, minced
*half a dozen leaves Italian kale
*a daikon radish
*some chopped onion
*some olive oil
*some lemon juice
*a handful of dried berries
*lettuce leaves
*a dressing of mustard, balsamic vinegar, olive oil, thyme, and soy sauce
*salt, pepper, and a few hot pepper flakes

Sauté the onion, radish, and kale (in that order) in hot olive oil. Add some lemon juice. Boil water and cook the couscous with the garlic and shallots; add berries. Tear up some lettuce, sprinkle with feta, and dress lightly. Season the hot couscous and sautéed vegetables, mix into the crisp salad, and eat immediately, preferably while reading a magazine, wrapped in a blanket.

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