How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, January 22, 2016

Special Salad

Last night James and I bought some stuffed cod at Kyler's Catch Seafood Market and brought it back to our Whaling House for me to bake while he went Whaleboat rowing. I knew we didn't have many options in the way of vegetable or salad at the house and found only a small wilting carrot and a clementine on the downturn in the refrigerator. Not one to waste food I decided I was going to make a salad with them. I found some raisins and slivered almonds in the cupboard and so I shredded the carrot, and sectioned the clementine, removed the membrane, and added the pulp to the carrots. I threw in a handful each of the raisins and almonds. It seemed like it needed a dressing, so I went back to the cupboard where I found a grapefruit/raspberry vinaigrette - a free gift sent along with our last order from L.O.V.E. It turned out to be a perfect topping. This was sublime. I loved that it was sweet, crunchy and chewy. I will definitely make this again, but next time I will plan ahead and make sure we have additional carrots and oranges so that I can have a bigger serving!

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