Peanuts are not my friends

I so want to make this cabbage and lime salad – it looks like the perfect summer dish. Everyone else doesn’t seem to excited by the idea of a cabbage salad, but that just means that there’s more for me. Yay! Tangy and crunchy, what more could I want in a salad? Oops, the salad also includes peanuts. That’s a bit of a problem. You see, I don’t like peanuts. We’ve just never gotten along. I don’t like peanuts in all their incarnations – not raw, not cooked, not raw and salted, not as peanut butter, brittle or in M&Ms, and definitely not in cake. No Peanut butter just makes my tongue stick to the roof of my mouth. And I’d rather eat Nutella, thank you very much. Hazelnuts and chocolate, what could be better?

I imagine that some almond slices would be a good substitute. Or some chopped up hazelnuts?


Another past project post. (Hmmm, summer salad series, past project post – I guess I like alliteration).

Azzuro shawl


The pattern is Azzu’s shawl by Emma Fassio – a free pattern – and the yarn is Wollmeise in Stella Polaris. Gorgeous. The color is perfect for summer, and it just glows. I modified the project slightly since the Wollmeise skeins have a generous yardage, and I wanted to use up as much yarn as possible. I added another, slightly modified pattern repeat to make the shawl longer so I could tie it into a knot around me. My project page lists the modifications in more details. Oh, and if you’re wondering if I modified the photograph, nope, it’s as I photographed it with my little point-and-shoot Canon, even though the photograph looks like it’s been painted.

Azzuro shawl

Azzuro up close

Watermelon salad

watermelon salad

I had this for the first time at Kafe Leopolds in DC a few years ago. I’d never heard of a watermelon salad before, and the idea of pairing watermelon with feta sounded interesting. Plus the salad included thyme, once of my favorite herbs. The salad seemed simple enough and it was delicious, so I decided to recreate it. The key, in my opinion, is to drizzle really good olive oil on the salad, preferably once the salad has been plated – not a lot, but that little bit really makes a difference. And some crushed sea salt.

Of course I only found out later that a watermelon salad isn’t exactly a rare thing. Some people include other vegetables in their watermelon salad, but I still like my version best. That way the flavors are the cleanest, and each individual ingredient shines. It’s still great the next day – that is, if it lasts that long.

I’m also planning to make some of these other melon salads. Sometime.

ETA: I forgot that I didn’t post the ingredients I used: in case it’s not clear, the salad is made of just some cubed watermelon, cubed feta, fresh thyme, a bit of sea salt and good olive oil. This salad still tastes good the next day, and the day after (if it lasts that long). The flavors will have mingled so it’s a different experience but still yummy.