Endive Salad

Mother-in-law's Endive Salad

This is a recipe where there are no exact quantities but rather some approximate ratios to observe. You may adjust the quantities based on your personal taste or ingredient availability.

Ingredients:

   Curly endive

   Two or three small boiled, cooled and peeled white potatoes.

   White vinegar

   Pumpkin seed oil

   Salt

 

 

Wash and tear enough curly endive to fill your salad bowl.  Slice the potatoes thinly. Make a dressing. The pumpkin seed oil is strongly flavored and the amount of salt is high for the salad. You really want to have just a small amount of dressing. For the salad pictured above, which is four generous portions, I used 1 Tablespoon of pumpkin seed oil, 2 tsp white vinegar, and 1/2 tsp of salt. Blend well with a fork and dress the salad. Toss well before serving.

Black Radish Pickles

Today I made some quick refrigerator pickles with a black radish. The radish was quickly sliced and a hot pickling brine was poured over the radish slices, which had been packed into jars.

These are not canned in the traditional sense, although I used some canning jars for easy  preparation. They went right into the refrigerator and they will be ready to eat in 24hrs.

No, you're correct. It's not sewing. Sometimes most of my work week never makes it to my sewing studio. I'm thinking about sharing some of those other areas of my work life.

Un Chapeau

                                                                                                  et un abeille...