Gentle Readers, sometimes The Practical Cook has to take a break from field research, and move into field greens research. After a punishing schedule of fried and bacon, it was time for the week of salads.
What started out as a detox week (no desserts, no drinking) because a quest to reboot the system, so to speak. It is very easy to lose sight of one’s sense of hunger, to finish food you don’t want or doesn’t taste good, to eat it because it’s there, because you’re bored, because it’s Tuesday.
The Practical Cooks Junior are remarkable in knowing their limits. I applaud them, and hope they don’t lose that. When they announce that they’re full, we say, “it’s good to know when you’re full.” Nothing more. Working on relearning that lesson.
What I have found: I have enjoyed food more this week after the detox week. Admittedly, that’s aided by being surrounded by colleagues and friends who love food, in San Francisco.
And I really loved the salads too. Here’s my favorite.
Strawberry Spinach Salad with Pecans and Ricotta
Slice and macerate some strawberries lightly, in sugar or balsamic, up to you. Toss a salad with spinach, the strawberries, pecans (toast them lightly in the microwave for more flavor, or don’t if you want a milder flavor, top with ricotta if you’re out of (bingo) or don’t like goat cheese. Drizzle with olive oil and balsamic.
For real, I almost ate two of these back to back. Salad makes you slow down and chew. Food is to be enjoyed, not inhaled. Try a week of salads and let me know what you create, and what you discover. Post your favorites here in the comments section, or send a Tweet.
Send your lettuces and bacon bits to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)
It’s almost time for Sunday, Sunday, Sunday: Weekly Menus.