I know it’s WTF Wednesday and I had something I was going to write about, but it was kind of lame so I’ll tell you about it and then continue on with a real post unrelated to WTF Wednesday.
I got a letter in the mail from California College San Diego (I have never heard of CCSD).
Congratulations. Because you closely fit our Preferred Student profile, you have been selected to receive our preliminary application for admission to California College San Diego for 2012.
So basically, CCSD is seeking out 35 year old, married, mother of two, with a 4 year degree, students? Hmmm, me thinks you shouldn’t generalize your letter so much. If I’m going to go back to school, I don’t want to be with a bunch of people like me! I want to live vicariously through the hung over 20 year old sitting next to me in a Modern Lit lecture.
See? Just, meh…not really deserving of the award.
SOOOOOOOOOOOOOOO, I’m going to blow your mind with the BFSE! (Best Fucking Salad Ever!) A couple of weeks ago, one of my regular blog readers and commentors, Richard of The Last Song I Heard, suggested I write a cookbook. I responded that I
stole found all of my recipes from other places and none of them were my own – hence I would probably be sued for some kind of copyright infringement. In fact, I’m probably not even siting the recipes the correct way when I post them on here so I’ll just have to plead ignorance on that.
This is my own recipe. I’m not saying one similar doesn’t exist, I know it does because I have eaten it and I was trying to recreate it, but I think mine is better. I’m going to stick with the name too – something tells me no one is going to copy that part.
For the dressing:
Juice of one lemon
Splash of red wine vinegar
1 clove of minced garlic
Salt & Pepper
1 Cup shelled edamame – I didn’t know you could buy this in the frozen food section. It’s called mukimame.
3.5oz container of crumbled goat cheese – or crumble your own if you’re a real go-getter.
1/2 Cup (or more) of corn – frozen, canned, fresh – whatever you have.
1/2 red bell pepper diced and eat the rest while you’re cutting up the onion. I really meant to put in the whole thing. So maybe there is about 2/3 of a red bell pepper.
1/2 red onion diced
1 Cup quinoa. I would always get confused with this. When I say 1 cup, I mean, boil 2 cups of water, throw in 1 cup of raw quinoa and what you get once it’s cooked is what you will use in the salad – all of it. It yields at least 2 cups of cooked quinoa, I think.
Make the quinoa however you like it (I usually make it with chicken stock, but I didn’t have any when I came up with this and I think I like it better with just water for this salad.) The quinoa will have to cool completely so the whole quinoa step takes about an hour. In the meantime, chop your vegetables and make the dressing. I actually wanted to make the dressing with balsamic vinegar because I LOVE that stuff – I could do shots of it, but I didn’t want it to change the color of the salad so I went with the red wine instead. Once your quinoa is completely cooled – seriously, if it’s still warm, the goat cheese will melt and correct me if I’m wrong, but there aren’t many good salads that have melted cheese in them. I threw frozen corn in with the quinoa after it had been cooling for about 20 min to really cool it down and thaw the corn at the same time. I know, genius. Mix all that shit together, salt and pepper to taste and voilà!
This is perfect for summer – and if you don’t like it, your taste buds are probably dead. Yeah, you have dud buds. Make it, pretend you made it up yourself, I don’t care – I’ll be too busy eating my way through pounds of BFSE!!
Oh! Tomorrow is my 200th post. I have something really special for all of you. It’s not a giveaway – I couldn’t think of anything that I could give away. I’ll keep thinking about that and maybe at the 300 mark or when I get done with my entire year of posts, I’ll have an idea. Anyway, I am 100% sure that you will entertained in some way tomorrow – some may laugh, some may cry, some may scream in horror.
The suspense is terrible… I hope it’ll last. – Willy Wonka