Three-day weekends are the best. This one was especially good because it was more like a regular weekend with a bonus day for cooking. In the last month or so of blogging I’ve thought more about the light in my apartment than I ever did in the previous 15 months I lived here. I had originally thought that the living room – the room with the biggest window – would have the best natural light and thus be the site of most blog cooking. But it turns out that the light in my bedroom is much more consistent and generally brighter.
Chasing natural light means I can only take Official Blog Photos when it’s, um, light out. Fingers crossed things get a little less stressful when the days get longer. All of this is to say that I was super excited to have extra time to run back and forth through the apartment carrying all sorts of food and trying not to get soy sauce on my sheets (fail).
Of course, the extra day also meant that I made even more food than I normally would. So we did the only thing we could and called in some reinforcement to help dispose of it. It turns out that hosting an impromptu dinner for six is a fantastic way to clear out a fridge. And they bring their own drinks.
As I write this, I realize that this post is actually about the one thing I made that didn’t quite make it to Monday dinner. I made this salad after a huge brunch on Saturday and it lasted about 12 hours. I wasn’t sure what to call it and am still not totally satisfied with the name. Let me know if you have ideas. It was inspired by a lackluster chopped falafel salad, the highlight of which was baked falafel chopped into big crumbs and a few chunks. I loved the texture – sort of like adding breadcrumbs – and that it let the falafel flavor get into every bite. But the dressing was all wrong and the raw kale was unpleasantly coarse and papery….