Gift One: Hostess with the Mostest. Beautiful Mandy....in a tree.

Yesterday, I was "en-route" to my European Vacation for just over 24 hours. Ugh. What time is it? One of my fears on this trip has been: Will I be able to get my salad a day? Well yesterday, during our 7-hour layover in New York, I put these fears to the test. Check out my little mini New York adventure below:


Upon emerging from the swarthy subway tunnels, I emerged into the cliched version of New York that is Times Square. Immediately we were dazzled by the lights, the energy, people, shops, and advertisements.

My first thought was this: I wonder if any trees can grow here. It was several blocks before I found this.



Not technically a tree, but living and green. Maybe my miniature adventure should have been to Central Park huh?

So since we went straight for the cliche New York life, my next thought was this: I want a New York Dawg.

I had images of Tina Fey, long lines of weary corporate workers, and downing some meat the farmgirl in me doesn't want to think about with onions, relish, catsup, and mustard.



We succeeded. Here's my man with our New York Dawg. I was disappointed only catsup and mustard were available, but after a 5 hour flight with a small cup of water and some nuts, I was ready to eat a roasted rat.

Not really, that would be gross. My point is, I try not to buy or eat hotdogs, but man was that dog good!


Bonus! Snapped a photo of the Times Square Naked Cowboy's competition. What is she? The Naked Cowgirl? I'm not sure, but I learned The Naked Cowboy recently sued her for...infringement? I shouldn't put things on the blog I don't know anything about, but there you have a fairly naked woman amongst the lights and action of New York.

My last and final thought before we had to jet back onto the subway was this: Where can I get a salad?

Then we found a little deli that sold raw greens, fruits, sushi, and pastas for $7.99 a pound.



The noodles make it look gross, but it was the perfect end to my mini New York adventure. For just five bucks, I snarfed fresh strawberries, kiwi, ginger dressing, and a couple sushi rolls that had no chance in heck of growing within 20 miles of the deli, but which tasted absolutely fresh and delicious.

Well that's it for now. Good night/afternoon/morning...I'm not sure which one.

What do you do when your husband's sister has red hair, lives in Ireland, and has a spare bedroom?

Anybody remember my New Year's Goal to eat a salad every day in 2010?  

My garden life typifies the battle between flesh and spirit. Late winter and early spring I think about how I need to plan out my garden, I marvel when I hear that people planted lettuce and onions in March, and I am certain! to have the beautiful, blossoming, tamed wilderness in my own backyard. Then July hits. I wither in the heat. I crawl into my basement and dream of dewey, windy, blustery and beautiful Oregon Coast.

This recipe title includes "side" in it because it is a perfect compliment to a meal. It is flavorful and doesn't require heavy sauces. Yet it is mild enough to marry lots of flavors on your plate. Last night we ate it with salmon and mango relish, and it blended all the flavors wonderfully. I keep cold leftovers and use them other ways as well: with stir-fry veggies rolled up in tortillas, or warmed up and thrown on a cool, crisp green salad. I'm using leftovers for another Citrus Week Recipe later this week (or next?...where did this week go).

Here we go!


Throw these portions together in your rice cooker:

2 cups brown rice
4 cups chicken stock
1/2 cup water
full bunch green onions chopped, green to white...use all of it!
1 TBL of olive oil
Zest of 1 lemon
After zested, cut up that lemon and throw in the pot as well (feel free to squeeze the juice out of some or all of them)
1 tsp. lemon pepper



Here's the deal with rice. If using brown rice, double the water at least. I added an extra 1/2 cup of water because of all the extra stuff in there and wanted to make sure the rice got done. Also, expect it to take around one hour for the water to cook out and the rice to be done. If using white rice (I recommend Jasmine) then you could 150% the liquid and it should cook up quicker for you.



When it's done, you have just a little more work to do.

Limes take the stage for our first citrus week recipe. This is the first official home-made salad dressing I've made this year, and I say It's about dang time. So here's the deal with this recipe, it came from a book of recipes beloved by my sister Monica. I wish you could come and eat at her house, because it would be healthy, delicious, and from scratch. She's also a wizard cause she figured out how to make that blessed salad dressing from our favorite FreshMex restaurant Cafe Rio.





Here's our ingredient list:


Throw these portions in your blender:

1 1/3 cups sour cream
3/4 cup mayonnaise
4 TBL. green salsa
juice of 1 large lime (or 2 small limes)
1 bunch cilantro
1 pkg. dry ranch dressing mix
2 cloves garlic
1/8 tsp. tabasco sauce



I mixed it all together and this is what I got!





And on a sidenote, since viewing Food Inc. we have been watch-dogging the ingredient list on our food. This salsa wins! I could understand what ALL of the ingredients were, and so will you. Ingredients include: Tomatillos, Roasted Anaheim Green Chiles, Salt, and Garlic.



I bought it at Smith's Marketplace for $2.99. Thanks El Pinto!

How much salad can this blog take before it's left in forgotten no-man's land? (hint: please take my survey on the sidebar if you have a moment). In case you're new around here, when that crappy New Year rolled around I decided to simplify my resolution list and just try to eat a raw green salad every day in 2010.