The snow is piling up outside, well over a foot deep. The native is restless. I fed her sugar. In my defense, I did it for you. Or, most specifically, for Roberta, who asked how to make the Wholegrain Chocolate Chunk cookies without peanut butter. The answer is … working on it. I am not happy with batch one. I think I cut back too much on the dry goods to compensate for the loss of the nut butter fats. Of course, I had three just to make sure. And, if I could get to the store, I might even give the new recipe a second attempt. So, stay tuned for that version if and when we thaw out here.
That’s a big if. Meanwhile, when I look outside, all I see is white. The kid is celebrating the new batch of snow for sledding at “suicide hill.” Which means I should put a number for a chiropractor on speed dial. Again.
Is it March yet? Do you wish it was? Well, here’s a little something that you can make at home (if you can get to the store). It uses the last of winter’s citrus and tiny, tender greens like mache or spring mix. Yeah, I said it. Spring. You hear that, Punxsutawney Phil? SPRING. Because I can figure out how to braise myself a marmot, buddy. Think long and hard about that shadow, got it?
Now, you guys enjoy your salad while I go burn off the first cookie attempt while I shovel the driveway. If I can find the driveway.
Grapefruit Mint Salad
2 Ruby Grapefruits, sectioned
1 tbs. mint, chiffonade or chopped
3 cups greens, spring mix or mache
Juice of 1 lemon, plus zest
2 tbs. champagne vinegar
4 tbs. olive oil
2 tbs. honey
salt and pepper to taste
Divide salad ingredients among four plates. Whisk dressing ingredients together. Drizzle the greens with dressing.