I wasn’t even going to post today. It’s been one of those weeks, yet again, where we have no bread in the house, a random assortment of groceries we’re unlikely to get to, and a few too many takeout bills. But the lure of blog-related procrastination is a bit too much for me, it seems. Especially when I have a research proposal to write (due tomorrow!) for an experiment I’m not sure I’ll have time to do.
I guess what I’m trying to say is that this isn’t a real post. It’s just a place to share a few thoughts, and a recipe I wasn’t really sure I was going to share (notice the lack of prep photos?). If you only have time to read one thing, check out Nathaniel Johnson’s article on raw milk in Harper’s Magazine (which I found via Bitten). It touches upon the history of pasteurization, what kind of farmers pasteurization regulations are actually trying to protect us from, and all in all, presents a pretty scary picture of the industrial dairy industry in this country. For the record, I’ll take my grass-fed raw milk from the friendly local farmer at the farmer’s market, thanks. Luckily, I have that choice here in Connecticut.
Otherwise, today was one of those days where it rains and rains until you think it’s never going to stop, and then transforms itself into a glorious, crisp evening, with streaming sunlight, chirping birds, and all sorts of other gorgeous signs of spring. The tulips even opened up, after a two-day hiatus. So what did I do? I went for a run, in my new, very funny looking shoes. I think they’re kind of hilarious, and I’m certain I look like a bit of a circus act running in them, but normal shoes seem to cause me trouble, so I thought I’d give them a try. They’re comfortable, and kind of awesome — provided you don’t spend too much time on concrete.
All this faux-barefoot running takes me back to about 18 years ago now, when I’d run around my grandmother’s neighborhood like a hoodlum, without shoes or fear of anything but the boy down the street that I sort of had a crush on (but only because I’d kissed his cheek when we were playing house one day, and it seemed appropriate somehow). I’d run and run, playing pirates or princesses or some other nonsense, until it was time to go home for dinner, and I had to be coaxed into the car for the trip home. If I had been cooking back then, I think this jicama salad would have been the perfect antidote to a long day of playing pretend in the burning San Joaquin valley sun.
Spicy sweet jicama salad
You can add whatever you like to this. I like the sweet/spicy contrast, and the simplicity of the salad, but would probably beef it up a bit with some black beans or perhaps a bit of quinoa for protein. It’s best if you make it a day in advance, so the dried chipotle powder and lime get a chance to mingle with the other ingredients.
- 1/2 large jicama, cut into long, thin, rectangular pieces
- 2 oranges, skin off, cut into wedges
- 1 mango, cubed. This is pretty much how I do it.
- small handful cilantro, roughly chopped
- Juice from 2 limes
- Chipotle or chili powder, to taste (I probably used a teaspoon, but your spice tolerance may be different than mine)
Toss all ingredients together in a large bowl. Cover with plastic wrap or transfer to a large container, refrigerate overnight, and serve cold.
Really, that’s it!