In almost no other part of the world is “parking the car” such a hot topic as it is in NYC.
The second anyone enters my mother’s house, the first question she asks is “Where’d you park?” and the answer is never simply “across the street”. Rather, it’s typically an epic journey that involves multiple trips around the block, a few sojourns down a side street or two, all to eventually end up across the street, though, as with many things in life, it’s so much less about where you ended up as it is how you got there.
All of this to say that when The.Boy’s family got to our apartment on Saturday night and immediately commenced telling and retelling the saga of “how they found a parking spot right across the street”, I knew that everything was going to be okay.
And when my mom arrived, they did, in fact, spend a full thirty minutes discussing the logistics of parking on the upper east side, the tricks to finding a spot big enough to fit a Ford Explorer, and how one decides when to keep looking and when to just throw one’s hands up and park in a lot.
It was kismet.
As, in many ways, was this salad.
This was another one of The.Boy’s “random pinterest picks”. I haven’t talked about them much, but he always manages to choose the strangest, most out there things. Things that he would have never chosen for himself were he not essentially pulling a random recipe out of a hat. Not that this was particularly strange, but it does contain cabbage (which he hates) and a grain base (which he thinks is boring), so the odds were really against it.
Now if I had chosen this and set it in front of him, he would have crinkled his nose and said, skeptically, “Do I like this?”, but because he chose it, he dug right in.
And loved it.
Like I said. Kismet.
One year ago…Chocolate Mousse Tart with Hazelnuts
Two years ago…Blueberry Buckwheat Pancakes with Roasted Cardamom-Vanilla Rhubarb Compote, White Bean, Sage and Roasted Garlic Spread, Vegetable Paella
Three years ago…Sweet Corn and Wild Mushroom Soup
Four years ago…Strawberry-Rhubarb Crumble
Thai Millet Salad with Peanut-Ginger Dressing
Serves 4, adapted from Ambitious Kitchen
- 1 cup uncooked millet
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced scallions
- 1/2 cup honey roasted peanuts
- 1/2 lb dried beans (I used vaquita rojas), soaked overnight and cooked
- 1/4 cup natural peanut butter
- 2 tsp freshly grated ginger
- 3 tbsp soy sauce
- 1 tbsp agave nectar
- 1 tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
- Put the millet and 2 cups water in a medium saucepan. Add a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer for 15-20 minutes or until water is evaporated. Let sit, covered, for 5 minutes.
- Toss the millet with the cabbage, red bell pepper, carrots,cilantro, scallions, peanuts, and beans.
- To make the dressing, whisk together the peanut butter, ginger, soy sauce, agave, red wine vinegar, sesame oil and olive oil. Season to taste with salt. Add the dressing to the salad and toss to combine. Season to taste with salt and black pepper.
I am submitting this to Souper Sundays, which is hosted by Deb of Kahakai Kitchen.