Roasted and Bathed Salad

Dip your toes in the cool water and feel the breeze drop warm wet kisses on your shoulders and around your ears, then blow them dry. Feel the sandy wood beneath your fingers, warm from the sun, weathered from years of battle with the sharp blows of rain's army and the assaults of the his allied waves. Today all is gentle and rhythmic on the sound, and powerful swells humbly and teasingly nip at your ankles. The ocean is a lioness submitting her head to your feet hoping that you will forget her strength so that she can entice you to play. We cannot help what we are. The seagulls around you beg for your scraps, you begin to feel irritated at their screechy cries and hopeful skittering. Those sad eyes, like the eyes of a child begging for toys, you resent them the way you resent the man who plays the victim on the street corner who presents to you a dirty look and a handmade sharpie inked square of cardboard and an open hand. You remember the time that, as a small child, you fed the seagulls right out of your hand. You lift up your cheeks into a smile as the words ring through your mind "we teach others how we want to be treated". You suddenly feel as powerful as the ocean beneath you, and you realize that she is not a lioness begging you to forgive her power, but a mirror lighting the path for you to realize your true potential. You try hard to hold in your mind the beautiful landscape you have just painted. You squeeze your sun creased eyes shut, you repeat the thoughts over and over again the "ocean is a mirror, I have the power to teach people how I want to be treated, we are all equal, searching, powerful, everyone is everything.." but soon you stand up to walk away, and you shed the stillness, and your cells slough away with all the secrets you just stored. 

Every moment you are new. 

Bring this salad to the beach with you. It is good at any temperature.

Bathe 1 bunch asparagus in olive oil. Add 1/2 sliced red onion and 2 cloves thinly sliced garlic and some sea salt. Roast in a 375 degree oven for 16 min. Remove from oven and allow to cool slightly. Cut asparagus spears into bite sized pieces. Add sliced cherry tomatoes and a little sea salt and pepper. 

Once cooled, add sliced, chopped basil leaves, some fresh spinach, and sliced fresh mozzarella cheese. Dress with 1 Tbsp salad vinegar, and sea salt and pepper to taste.  

Christina's vote: "fulfillment in every bite"