Mixing it and Matching it

I am starting a month of salads! So most of my week’s groceries were from the produce section. In order to hold my interest while sustaining my nutritional needs, I was going to do a lot of mixing and matching. You know what they say about variety… So here are my citrus segments: Cara Cara, basic naval, and red grapefruit.  

My greens variety: spinach, Lacinato kale and golden beet greens. 

Roasted red and golden beet, Brussels, and chunks of Vtopian‘s Macadamia and Cashew Camembert. Not pictured, the avocado coconut lime dressing I whipped up. 

So this is lunch. Packing up salads requires some care. I made three layers: on the bottom the roasted beets and cheese, followed by a layer of the greens, topped with the citrus. Of course the dressing is “on the side” too. It’s about preserving the integrity of the texture. 

I finally used my gift certificate for Brooklyn’s Wild Ginger. I received it at the end of last year’s school year from a student. I hardly ever frequent mock meat places anymore, but I managed to find a dish without the weird soy protein things. The Pad Thai.  

More gift certificate spending, I finally got a pair of my own Doc Martens. Hard to believe that I made it through the 90’s without having my own pair. Truth is that I used to steal my father’s combat boots and I used to wear my friend’s green 10-eye Doc’s. Both were way too big. This ‘just right’ pair looked like a little girl’s pair comparatively!

Another stop at Pickle Shack. Patty was undercooked and fixin’s ratio was way off, waah. They’re lucky this visit was not for the Burger Showdown! 

But that cake…ah, that cake.