Baker's Mark
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Normally, I wouldn’t post a salad, but I loved the color of these radishes. Also - that whole wheat bread in the corner? I BAKED IT MYSELF, DAWG. America’s Test Kitchen almost no-knead whole wheat bread.
Also, I just snagged Patricia Wells’ cookbook, Salad as a Meal, for 40% off at Borders.
Make her Lemon Yogurt Dressing:
Combine 1/2 c. plain low-fat yogurt, 2 tbsp. lemon juice, 1/4 tsp. salt. That’s all.
About Baker's Mark
Food is all about balance. Not too salty, not too sweet, with just enough spice to knock at the door, but not so much as to overstay its welcome. It’s a push-pull tug of war on the palate, but when the right combination is struck, few other things can compare.
Like food, my life right now is about hovering around an invisible median: Be polite, but don’t be a pushover. Be feminine, but don’t be helpless. Be hopeful about the future, but don’t be quick to make plans that are surely subject to change. Be smart, but don’t be a know-it-all. But sometimes I wonder if my middle-of-the-road attitude about everything doesn’t actually inhibit me from being totally passionate about any one thing. Maybe my supposed favor for logic and reasoning is really just a disguise for my fear of total spontaneity. Maybe one day, in a moment of total clarity, I’ll decide the answer. For now, less thinking and more eating. And cooking. But mostly eating.
