Last weekend I was on my own at home, as both G-Dog and Emmie were out of town. I had a ton of food from the week’s CSA share, so I pretty much cooked up a storm the whole weekend. We’re still trying to get through it all. Here’s a photo of some of the fixin’s — beet salad, braised radishes and a garden salad.
Hello! I'm Alice, which is my real name (most of the other names here have been changed, though, to protect the innocent). I live in an almost-100-year-old house in downtown Chattanooga, TN with my first husband, G-Dog (who is from New Canaan, CT), and a cockapoo named Nonnie (the moniker comes from a Laurens van der Post book). We have one kid (that we know of) -- a daughter, Emmie, who plays a supporting role on the blog. She's off being a student, but she pops in often enough to keep things interesting.
I originally hale from Batavia, NY, a quiet little town in rural western New York. G-Dog and I met while attending college in Carlisle, PA, and then moved on to Chapel Hill, NC together before finally settling in Tennessee. Other places we've lived in long enough to have a mailing address include London and San Francisco.
This blog is about a lot of things -- the places I visit, things I cook, people I meet, photos I take, things I read, and -- of course, politics. I'm an unrepentant, arugula-eating, progressive, liberal, lefty, euro-loving, educated elitist and I'm looking forward to an administration that doesn't raise my blood pressure quite as often as the outgoing one did...
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So, how do you make a beet salad?
First, boil the beets. Actually, first, put on clothes that can take the stains if the beets get messy… and then boil the beets. Simmer for @45 minutes, rinse in cold water, peel and slice (wear gloves if you don’t want purple fingers for the rest of the day). Toss with a mixture of the juice of a lemon, a bit of olive oil and maybe a bit of black pepper and cumin. And that’s it!
Food you dress up for. Got it.
Thanks for the recipe! Wouldn’t occur to me to try cumin.