I’ve intended to write here the last week or more, and I’ve had a hard time sitting down to do it. We are having some work done before we put the house on the market, and while I am grateful for the contractors and their hard work, I am SO READY to not have strangers at my house all day every day. I mean I know that selling the house means a lot of traffic as well, but at least it’s scattered a bit and I get a little notice. As it is now, I’ve had people here for the past nine days, not including Sunday, I guess.
I’m posting a recipe that has been useful to me this week. It’s adapted from Melissa Clark’s In the Kitchen with a Good Appetite, and it’s a favorite for me. The best part is that it keeps in the fridge for a while, so you can have it available when your kitchen is completely inaccessible as mine was for part of last week! (Or of course, if you are busy and just want a quick snack or a side to a sandwich.)
I wish I’d photographed it before I ate it, but I didn’t. No real pictures to share this week really. Except this jewel.
Yep, that’s a toilet on my porch. Ah, renovations. It’s been an adventure and an annoyance. Without further rambling, here’s the recipe. It takes about ten minutes to throw together, and I keep it in the fridge for three or four days.
Broccoli Salad with Garlic and Sesame
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, cut into bite-size florets
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
2 teaspoons sesame oil
Large pinch crushed red pepper flakes
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and chill it if you want to keep it for more than 2 hours. Adjust seasonings (it may need more salt) and serve.