tonight was a mystery: what to do with chorizo bought from the santa cruz farmer’s market? it’s good stuff–local, humane (odd word to describe an animal, i know it), and organic. when i searched for recipes, most turned up to be a variation on a scrambled egg theme, which i initially dismissed. and then dismissed again when i found a recipe with my larder in mind: kale, potatoes, chorizo = tuscan kale soup with chorizo. i added cream near the end — remember the carbonara with the mistaken addition of milk? the cream did it justice, as did salt and freshly ground pepper. mmmm… i may make david a soup lover yet!

david met a friend for dinner at one of our fave spots, so tonight i was tasked with making a dinner that pleases me, even though it might not be lovely and delicious italian food.

so i made a salad. a big, nutritious, and tasty salad.

the ingredients:
mustard greens
spinach
golden beets
heirloom tomatoes
avocados
celery
walnuts

the dressing:
olive oil
fresh squeezed lemon
salt/pepper

it was beautiful, and oh so delicious. and yes, the beets continue making multiple appearances in my meals. i boil one each time i eat one, let it cool, slice it, and pop it in the fridge for the next time. hooray for ease!