Mountain Biking: Rubber side down- Time for a TurnaroundWell, my friends, things are finally looking up, and good timing, too, since I’m sure you’re all sick of me bitching. Recent bike build, including wheels… fun! In what feels like a fairly short time, I’ve come from sitting around … Continue reading → […]
- This Raised My PulseHey, baby… wanna ride? I may be injured, but I’m not dead yet. I can still have racy thoughts. Here’s more info. In other news, UBI was an awesome success! I had a blast. I highly recommend it. Overhaul day…. … Continue reading → […]
- Time for a Turnaround
- Edgy Veggie
Salad and pre-carpentry
Today the biggest part of my salad saga was not the salad I ate — Colorado pears, local greens, blue cheese with a Dijon-white wine vinaigrette. Rather, it was acquiring lumber to make three cold frames in the backyard. My summer procrastination meant that I didn’t get these built in time to plant some greens in July for winter-long eating. The stuff I’ll be putting outside now will mean that I’ll get a few leaves in the fall, but more in the very early spring. Although I like to believe that living in the moment is the best thing — so very intentional and all — I’m already wishing myself into the future to eat those greens. In the meantime, I’ll also be attempting to raise spring mix inside under the flourescent lights I generally use to start seeds of warm weather vegetables.
Back to my cold-frame adventure. I made my Rube Goldberg plan for these frames. (I should state here that my secret dream of being a suburban homesteader is very much hampered by my extreme lack of carpentry skills.) I bought the lumber and got all the horizontal cuts made at point of purchase. But they wouldn’t make the diagonal cuts necessary to angle the top of my cold frame. I made a deal with a neighbor who has a circular saw (a homemade family dinner for a few cuts), but his saw wasn’t powerful enough. Now I must approach another neighbor who I don’t know so well. And now I’m thinking I should make dinner for both. What will my own family eat? Salad, probably, maybe with a cheese souffle.
Speaking of which, that pear salad with blue cheese is one that I tasted at the Whole Foods in Superior. I’ve had that combo before, but I really liked the vinaigrette — with slightly different ratios than the classic ones of 1 part vinegar to 3 parts oil.
Dijon White Wine Vinaigrette
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra virgin olive oil
Salt and pepper to taste.
Whisk mustard and vinegar and whisk vigorously while adding oil in a drizzle.
