I always figured that I had pretty smart readers, so when one of them recently commented that the best way to keep fresh dill perky was to keep it in a glass of water in the fridge, I listened. It was like my mind expanded 3 sizes that day. Parsley, cilantro, basil, mint, whatever fresh herb you’ve got, don’t let it languish in a plastic bag. Let it thrive in a glass of water. Let your fridge become a forest of herbs. They’ll be happy and you’ll be even happier. Got some crazy awesome tip? Share it in the comments!
Now that my mind had expanded, it was time to do something about those taste buds. Last week I read about umeboshi vinegar over on Tea & Cookies. She had to go all the way to Italy to discover the tart, salty brine of pickled Japanese plums and I was intrigued by her loving descriptions of this magenta-coloured salad brightener. Luckily I just had to cross the street and pop into a Chinatown market for a small $3 bottle. Eager to make up a vinaigrette, I added some olive oil, freshly cracked pepper and some smoked salt. It’s a good thing I tasted the concoction before I poured it over my cabbage & carrot salad. Oops! I had forgotten that the umeboshi is a brine meaning it’s quite salty on its own. So I tossed it and started again without the added salt. Much, much better.
The photo above is my dinner plate. It’s nothing all that special except that everything just looks so damn colourful. There’s some leftover curried tofu turned into fried rice with broccoli. That creamy yogurt cucumber salad I wrote about a while ago? Yup, I make it all the time. It’s delicious and refreshing and I’m sure it will be one of your go-to salads this summer. And that purple and orange salad is the one dressed with that fabulous umeboshi vinegar. Not a bad meal for a patio dinner.
Elsewhere: Over at ReadyMade I wrote about being a fridge voyeur. Curious about what’s in my fridge? How about what’s in yours? Share your fridge fetish. And over at Poppytalk, I give the basics on making great scrambled eggs. I also provide a recipe with dill and green onions. Start your weekend brunch today!