Some Things to Digest
This recipe is dedicated to the first chapter of Kalle Lasn’s “Culture Jam.” Inside he quotes the snippet of Buddhist wisdom mentioned above. It seemed appropriate. The abundant summer harvests are pouring in, but the time and length of lunch breaks remain the same. This salad was worth waiting for.
1 Local Poonakheera cuke, sliced in medallions
1 Large, warm tomato cut into chunks
A few sprigs of fresh dill
1 Red torpedo onion, thinly sliced
1 Ear of fresh corn, raw kernels sliced off
1 Medium purple bell pepper, thinly sliced
(About once a month I go on a meat binge, and in this case, cooked several strips of turkey bacon and crumbled them on top…delicious)
2 tbs of olive oil
A splash of apple cider vinegar
2 Splashes of balsalmic vinegar
A spoon or two of flax meal
A shake of black pepper
Toss and enjoy…when you’re ready for it.
