Went down to E.'s place in NYC this past weekend. We walked 46 blocks from Port Authority up to her apartment, then saw the Chanel exhibit at the Met, (which is making me dig out all of my old costume jewelry), took a walk around the reservoir, and finally collapsed after eating a delicious dinner at home. My contribution was a chinese cabbage salad, based on one found in "Vegetarian Nights", a cookbook that is sadly out of print. I had made it during the Chick Weekend, to rave reviews, so the basic ingredients/ratios were still in my head. Here's my version:
Chinese Cabbage Salad (serves 4)
5 c. shredded napa or bok choy
4 green onions, finely chopped
2 Tbsp. toasted sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. honey
1 1/2 Tbsp. light sesame oil or other mild oil
1 1/2 tsp. toasted sesame oil (the dark stuff)
1/2 tsp. white pepper, ground
1/4 tsp. salt
1/2 c. toasted cashews, coarsely chopped
1/4 c. chopped cilantro
On Sunday we made a birthday cake for S., who came over from Brooklyn. Since E., S. and I are all from Maine, E. and I made a Maine Cake. These pictures are too small to get the full effect, but it was pretty topographical, and though we didn't have time to get in all of Maine's rivers and lakes, we did manage to note some of our favorite childhood attractions. :-)
