ARUUUUGULA
May. 19th, 2010 09:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osprey_archerSix months ago, I believed that I would never have a favorite salad - never willing eat salad - would, indeed, flee from the presence of salad until the end of my natural-born days.
Then last week my school served a spinach salad with green apples and bleu cheese and champagne vinagraite, and OH GOD. A choir of heavenly angels descended to sing in my mouth.
And then, cruelly, my school stopped serving God's own spinach salad. But I've figured out how to make an approximation from the salad bar with spinach and bleu cheese and olive oil and balsamic vinegar, and OH GOD. I eat it like candy.
Over the weekend my mother and I went to an Italian restaurant, Carmella's, and I had the arugula salad pictured on that first page (warning: this site will make you hungry): arugula, bleu cheese, candied walnuts and figs and sherry vinaigrette. And the candied walnuts weren't even my favorite part.
My soul has clearly been corrupted by green and leafy things.
(The best part of the meal at Carmella's, though, was the creme brulee at the end. I am a creme brulee purist. It should be vanilla with a thin brown crust of caramelized sugar. All other flavors are abominations. [Especially mango.])
***
Speaking of abominations, the campus center store has started serving chocolate-covered strawberries - now, I love chocolate-covered strawberries - but some of these have been further dipped in sprinkles. That's got to be prohibited in Leviticus somewhere.
Then last week my school served a spinach salad with green apples and bleu cheese and champagne vinagraite, and OH GOD. A choir of heavenly angels descended to sing in my mouth.
And then, cruelly, my school stopped serving God's own spinach salad. But I've figured out how to make an approximation from the salad bar with spinach and bleu cheese and olive oil and balsamic vinegar, and OH GOD. I eat it like candy.
Over the weekend my mother and I went to an Italian restaurant, Carmella's, and I had the arugula salad pictured on that first page (warning: this site will make you hungry): arugula, bleu cheese, candied walnuts and figs and sherry vinaigrette. And the candied walnuts weren't even my favorite part.
My soul has clearly been corrupted by green and leafy things.
(The best part of the meal at Carmella's, though, was the creme brulee at the end. I am a creme brulee purist. It should be vanilla with a thin brown crust of caramelized sugar. All other flavors are abominations. [Especially mango.])
***
Speaking of abominations, the campus center store has started serving chocolate-covered strawberries - now, I love chocolate-covered strawberries - but some of these have been further dipped in sprinkles. That's got to be prohibited in Leviticus somewhere.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2010-05-20 04:29 am (UTC)But I love spinach salad! The texture is all velvety. I hated spinach for so long, 'cause my dad used to always eat canned, then microwaved spinach. It stinks.
no subject
Date: 2010-05-20 04:31 am (UTC)no subject
Date: 2010-05-20 01:14 pm (UTC)This made me chuckle.
If you like arugula, and you like blue cheese, you should try a salad made with arugula and goat cheese and calamata olives with balsamic vinagrette (and candied walnuts, natch.) The combinations of bitter and sweet in that combination is INSANE!
no subject
Date: 2010-05-21 02:01 am (UTC)no subject
Date: 2010-05-21 02:07 am (UTC)Blasphemy!!!
:)