Are you into salads? Because I think I'm falling in lovage.
I have a million of these.
Quinoa, Fennel and Pomegranate Salad
From Chef Yotam Ottolenghi
1/4 c (+ 1 Tbsp) olive oil
2 medium fennel bulbs, cut lengthwise into 1/4" thick slices
2 Tbsp lemon juice
1 1/2 tsp ground cumin
1 1/2 c quinoa
2 Serrano chile's- seeded and chopped
1/2 c chopped fresh cilantro
1/2 c chopped fresh mint
1 Tbsp chopped fresh dill
1 c pomegranate seeds
-Heat 1/4 c oil in a large skillet over medium heat. Add fennel, season with salt and pepper. Cook, stir occasionally until fennel is tender and lightly golden, about 10-12 mins. Stir in lemon juice and cumin, cook for 1 minute. Season with salt and pepper and set aside.
-Bring quinoa and 3 c water to a boil in saucepan. Cover and simmer for 15 mins. Remove from heat, fluff with a fork and dump in a bowl.
-Using a small sharp knife, cut the peel and pith (the white stuff) from the lemon, break apart the segments and cut between the membranes to release the meat; similar to peeling a grapefruit (If you have any cuts on your hands...consider yourself warned).
-Add lemon, remaining juice, 1 Tbsp oil, fennel, chile's and herb to the quinoa bowl. Toss, season with salt and pepper and sprinkle with the pomegranate seeds.
My Love Letter to Andrew Bird
Dear Mr. Bird,
Here we are again, BREAK IT YOURSELF is a masterpiece. You've created an album that makes me cry, laugh, think and dream at the same time.
Like a fine wine, your songwriting abilities only get better with age. Your vocabulary puts me to shame.
You're layered like an onion, but you invited us into those layers, tasting a little bit of your world.
Plus, you live on a farm and I think that's pretty swell.
Plus (and you know this), you were on the COLBERT REPORT the other night. And that's pretty awesome too.
Your adoring fan,
PS- (you know this too) you whistle like a mother. And that's pretty cool too.