Not that you need to verify, but my life long classmates would be happy to endorse that I was a hopelessly pathetic student in English. My last couple of school years was repeatedly dotted with nightmares of compositions, comprehensions and the general conundrums of this foreign language. The very fair, salt n pepper haired teacher attached no love, affection or hope with me. And I think she secretly hoped that the board sitting at Cambridge would turn blind and overlook my awkwardly put sentences, phrases and if I managed paragraphs.
The big huge red markings on top of the test papers convinced me that I would never be able to talk or write. During those dismal years the poor teacher constantly drummed into us “think in English” and “think outside the box.” And the more she said it the more boxed I felt. Alas, as they say, time heals.
As the thinking horizons have expanded thanks to the number of years and salt n pepper hair on my boxed brain, here I am thinking outside the box and beginning with a series of salads, which is call “Salad Truckloads.” They will not be the conventional slaws glooped up with the creamy, shiny, eggy mayonnaise, or diced vegetables doused with Thousand Islands dressing, or the potato boulders mixed with “In house Dressing” yet again a mayo disguise!
Ripe plump fruits, fresh green leaves, a bit of dairy, a bit of meat, a chunk of seafood, healthy carbs, tangy dressings – are the ingredients that I will be using – so hop on the truck and lets get eating them – loads!
The first one in the series is a plain “Dump Truck” salad – where all the inclusions are commonly found in the refrigerator and one can be substituted for another, since there are no hard and fast rules to combining a happy, colorful healthy salad on your plate. Certainly not like using “descriptive words” to make a plain simple sentence (Bloody hellishness).
Orange, yellow ripe peach slices, salty feta, nutty walnuts, sharp onion slices are bedded on green earthy rocket leaves, served with tart balsamic vinaigrette. Just a word for vinaigrettes here – normally a ratio of 1 to 3 is used where 1 part is vinegar and the other 3 parts are olive oil. The dressing below is simple and can be made in bulk and stored for later purposes. I have just added a few rounds of pepper and some minced garlic, and you are free to add whatever tickles your buds. (Please note the amount of adjectives I have used in the above paragraph – bhangra!)