Thursday, August 19, 2010

Pasta Train Salad

I wondered if I would ever fit in, but after awhile it seemed that the people sitting around the table saw something familiar in me that I had overlooked in the mirror. At first the stares were just a little too long, the heads tilted to the side a little too far, and I had the uneasy awareness that I was being closely scrutinized. Was I imagining things?

The topic jumped from one thing to the next, with pauses like train cars that I hesitated too long to catch. I was intimidated. I couldn't catch my groove. My thoughts were panting, running full speed, striding to keep pace, but the desire to collapse was looming like a dark cloud in a Parisian winter.

My mind wandered to this place. I thought about walking along the cobblestone streets by the river under a cold dark sky. The river climbed toward the city streets, and then, there it was again. The train. The smooth red sides and shiny gold wheels charged steadily along. I stopped and watched as it rippled gently in the wake of a passing river boat. I raised my head to catch it in the glass windows of the boat, and noticed that the train was now still. I turned to search for the engine, which, according to its reflection was positioned directly behind me. When I turned my head I saw that nothing was there.

Pasta Train Salad
Cook 3 cups rice pasta
Heat another pot of water and blanch:
1 small head cauliflower,
2 large carrots, diced
1 large zucchini, diced
when the pasta is done cooking, drain the water and rinse with cold water. Do the same with the vegetables. Mix together and add
4 Tbsp olive oil
1 tsp lemon pepper
2 Tbsp cider vinegar
1 tsp brown sugar
1/2 tsp ume plum vinegar
1 Tbsp tarragon
1 clove fresh minced garlic
1/2 red onion, diced
1/4 cup chopped fresh basil

Christina's vote: "This salad made me go toot toot!"

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