Monday, June 17, 2013

mules in the sunset

i haven't seen many sunsets as of late.
so this one felt extra good.

for the last year, when monday came around and bars were empty, when everyone was moping and complaining with monday blues, i was the happy one.

and now the time has come, it feels uncomfortable and exciting..things are about to change. this was one of my last monday 'saturday nights'. i think i will miss them in the most nostalgiac way.

there were three wee pears left in the fridge. too mushy to eat, too sad to let die.
let us juice them! for boozy juice. what a smart brain
boozy juice for this sunset.

i've hopped on the moscow mule train. just don't ask me where i got the cups.
ginger beer + vodka + pear juice + mint leaves. equals getting fancy in your face.

food. we need food.
pretty red salmon, rubbed down with some brown sugar and chili powder. and a miso sugar snap pea salad that might knock your head off.

this salad is for now. sweet snap peas, radishes sliced thin, napa cabbage, and a miso sesame gingery dressing that is. just. awesome.

switch to wine, go back for seconds, forget about taking pictures of everything, and appreciate monday. it might as well be saturday.

Sugar Snap Salad with Miso Dressing

1/2 lb sugar snap peas
1/2 lb napa cabbage, in thin ribbons (about 3 cups)
4 ounces radishes (4 medium-large), julienned or thinly sliced
3 large scallions, white and green parts, thinly sliced on bias
3 tbsp sesame seeds, toasted

sesame miso dressing:
1 tbsp minced fresh ginger
1 large garlic clove, minced
2 tbsp milk yellow or white miso, plus up to 1 more tbsp to taste
2 tbsp tahini (sesame seed paste)
1 tbsp honey
1/4 cup rice vinegar
2 tbsp toasted sesame seed oil
2 tbsp olive oil

blanch sugar snap peas. bring a large pot of salted water to a boil, and prepare a small ice-water bath. boil the sugar snaps for about 2 minutes until just barely cooked but still crisp. scoop them out with a large slotted spoon, and drop them in the ice water bath. once they're cool, drain and pat dry. trim ends and cut sugar snaps on bias into thin slices. toss in large bowl with cabbage, radishes, scallions, and 1 tbsp sesame seeds. 
make the dressing: whirl all ingredients, using the smaller amount of miso to start out, in a blender until smooth. taste and adjust ingredients - use the extra tbsp miso if desired. 
toss the salad with half the dressing, and taste. use more dressing if you like (you do). sprinkle with remaining sesame seeds. feast. 

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