As I sit here writing this post on a Thursday morning, the latest winter nightmare is making its way into the Northeast - Pox or Pax, or whatever ridiculous name they have come up with for this storm, is beginning to let us know that she has arrived. And because things weren't white (or dullish gray) enough already, the next round of winter bounty has shown up at our doorstep.
Now, for those of you who may not be aware, I work in transportation. Trucks and trains and boats rule my world by day. (Warning, whining spell ahead...)
This year's charming winter weather has created more closures and backlogs and delays than any event I have come across in my 20-something years of dealing with "this stuff" (and that includes working around several Gulf coast hurricanes).
No, we can't do anything when XYZ railroad shuts down its operations in ABC, South Carolina. Have you watched the news?
I am sorry, but that truck can't come into load today. The driver needed to handle that is stranded 500 miles away. No, we can't find someone else - everyone has the same problem.
No, we can't get that container to the port to meet that vessel. You see, when the line of trucks trying to get into the port is so backed up that it's blocking parts of the turnpike the police shut down the line. Oh, and we can't do anything about those days when the port is shut down either.
Okay, I think I am done whining now... (or not.)
Helene's all-white salad is a mélange of white-ish vegetables that are all mixed up with a creamy homemade yogurt mayonnaise-ish type dish.
I could take or leave the salad of cabbage, celery, apple and mushrooms (I think I would be more inclined to say that I would take the salad, but leave the mushrooms - they just didn't do anything for me here).
However. However, the winner for me this time around was the homemade dressing. When I saw this dressing that involved egg yolk and yogurt and adding olive oil a drop at a time, my first inclination was to pull out the immersion blender. Which I did... But I didn't use it.
Instead, I pulled out the whisk and decided to give it a shot at making it by hand. I didn't have a huge amount of faith that it was all going to come together, but for once in my life I followed the directions and added that olive oil drop by drop (pictorial proof above - note use of dropper). I was still dubious, but eventually all that oil started emulsifying until this beautiful creamy mixture started showing up in the bowl. A little lemon juice and seasoning - voila, the dressing was done.
Since raw cabbage and I have a mixed relationship - something akin to a Katy Perry song - I decided to toss the cabbage with the dressing ahead of time in hopes that the dressing would tame that savage beast a little bit (it did). Remaining ingredients were assembled on the plate.
We had our salad with some pan fried salmon and parsley coulis (for color). The Jerusalem artichoke soup from AMFT also found its way into the meal, but that is a story for another day (loved it, by the way).
The verdict on the salad? Liked it okay enough, but making the dressing was the real win for me this week. Maybe now I'll tackle mayo by hand?
On the book front, I just finished Jodi Picoult's Vanishing Act (liked it) and am working my way through her book The Storyteller (so far, so good).
Friday morning update: A foot plus later, the snow is still coming down, but starting to taper off. I am still not feeling the love toward all-white stuffs this morning. I am SO figuring out how to make next week's crepes more colorful. Maybe, I will raid Liz's endless raspberry stash...
Stay warm and be safe this weekend! Only eighty five more weeks until spring!!! Or something like that...
Happy Valentine's Day, if you're celebrating. XOXO
This post participates in French Fridays with Dorie.