Today's fall salad recipe: A raw salad, this time with raw Brussels sprouts shaved so thin they easily "cook" (if you will) in a lemon vinaigrette and then are tossed with grated romano for a certain lovely "sourness" and pine nuts for a touch of "crunch". Weight Watchers Friendly, WW 3 PointsPlus. Low Carb. Gluten Free. Primal. Vegetarian. Word to the wise, best left to rest for 24 hours before serving. My dear college friends Laurie and Susan visited this week, meeting midway in St. Louis. As Laurie wrote afterward on Facebook, "Thirty years melted away as we honored our loved ones' memories, cooked and schemed together. Still friends of the heart after all these years!" We three had much catching up to do and wondered out loud, how and why, when we had once crossed the state just to have dinner together, did our friendship become relegated to Christmas cards? Children? Careers? Something else? Where did the years go?
Funny thing was: beforehand I fussed over what we would, you know, eat. Mid-October is that funny seasonal switchback time: the sunny day turned out to be cooler than the rainy day, we sat outside for lunch but quickly moved inside and almost built a fire. Plus, I wondered, should I have everything all at the ready, my usual style, or would cooking a meal or two together actually encourage our getting-to-know-you-all-over-again conversation?
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