Food, cooking, eating, and me

As the weather warms up, my thoughts turn to cold composed salads, things lined up on top of salad greens. Think of Cobb salad, not as itself, but as a starting point for inspiration.

The past couple of days I have put dry greens in the bottom of a rectangualr glass baking dish, and put rows of things like cooked asparagus, rinsed canned black beans, halved hard boiled eggs, chopped cooked bacon, green olives, and walnuts. Yesterday I cut the tomato and put it into the salad first. Today I held it back and put it in at the last minute, preventing the salad from picking up too much water.

I include a little covered takeout cup of homemade mayonnaise to dip into.

To eat, I pick off the pieces, and when they are mostly gone, I put salt, pepper, vinegar, and olive oil on the salad greens and stir before eating them.

It’s an incredibly attractive lunch. Everyone is always very jealous…