Someone’s jumping up a year in age this weekend. And neener neener neener: it’s not me!
I’ve already checked that off my to-do list for 2012, as I do every year about 3 weeks before Jay follows suit.
And every year, during those 3 weeks, I enjoy constantly asking Jay what it feels like to be with an older woman. Sometimes he even humors me with a response other than eye-rolling.
Sometimes, when it’s hot out, I want a salad. And not just the boring old lettuce-cucumber-tomato-onion salad that I keep on permanent standby. But something a little more interesting, preferably with less chopping involved.
Yes, you heard me correctly. Sometimes, I don’t feel like chopping things. Like right now. It’s hot out, okay? And I just finished doing 70 push-ups at Bar Method. My arms are toast – even when it comes to holding my favorite chef’s knife. But a teeny little paring knife? That, I can manage, as long as it’s brief.
This week, I had procured perfectly plump purple grapes (how’s that for alliteration?) that begged me to use them in this better-than-lettuce salad. So I quickly halved two handfuls of grapes, stirred in some feta (always in my refrigerator) for a creamy saltiness that would balance the sweetness of the grapes. Then, I added chopped toasted walnuts (always in my freezer – they stay fresher longer that way) and whisked up a quickie lemon-mint vinaigrette with a touch of agave nectar’s sweetness to tone down the sour lemon juice, and there you have it. A perfect salty-sweet and creamy-crunchy lunch or side dish that you can throw together in advance (to let it marinate) or on the spot (still delicious). (more…)