Food & Drink
by Rona Boyer
I lived in Scandinavia for two years when I was in my mid twenties. I ate lots of herring, ptarmigan (pigeon) and was always happy when I found this traditional cucumber salad on the buffet table. It is sweet yet vinegary-an unusual combination. These marinated cucumbers retain a summer crispness and serve as a light, fresh complement to meat or fish.
by Rona Boyer
There must be thousands of recipes for oil-and-vinegar dressings, or vinaigrettes. But all of them are asked to defy the laws of nature, because oil and vinegar don't mix. Just shake up a bottle of store-bought salad dressing and the two parts come together. But set the bottle down, and in seconds they start to separate again, until all the oil is at the top and all the vinegar is at the bottom. Bringing them together temporarily is called creating an “emulsion.” One can make an emulsion that will stay together and serve as the basis for a good salad dressing by following some simple procedures.
by Rona Boyer
Gerard has decided to start cooking. We have had many an argument as I see him trying to steel my thunder and overtake what was my supreme domain, especially since he is much less critical of the dishes he prepares than he is of mine or anyone else’s for that matter. It is frustrating when he tries three different recipes to make chicken soup and is finally content and proud of making a really good one, when all he did was finally follow my advice. But, when it comes to his raw carrot salad, I have to admit he surpassed any of the results I ever achieved. So now once a week he goes into the kitchen and prepares his raw carrot salad for us and sometimes our guests to enjoy as a first course before my main dish is served. I must give credit where credit is due, no matter how damaging to my ego. And I must share it with you, because it is healthy, and good tasting and really easy to do.
