Do you ever get sick of your own voice, your own writing? I do. When I sat down to write this post for this blissfully delicious Watermelon Street Corn Salad I thought, ugh, not this b*tch again. It may sound like self-deprecation but it’s not. It’s like watching the same television show over and over again; the storylines may vary episode to episode but the personality stays the same. I’m sick of my narrative, my quirky puns, my attempts at humor. It’s pretty much what my head sounds like all the time.
I’m always perplexed by people who profess to hate salad. I’m sure you know people like that, the ones who call any vegetable matter “rabbit food.” Personally, I think they’re nuts. Putting greenery in a salad bowl gives you leave to commit all matter of food-related sins. Take today’s Peach Panzanella salad for example. Sure, there’s some Boston lettuce in there and other “rabbity” items, but there’s also oil-riddled chunks of bread, balls of cheese, mortadella, and briny, briny olives. It’s basically a grocery store deli counter in a bowl and I STILL get to call it a “salad” and feel good about eating it. Salads are great! Haters have no idea what they’re missing.
Elsewhere on this blog, I have expressed my love and adoration of Vietnamese food. Although I have the ridiculous habit of ordering pho in every country I’ve ever visited, Vietnamese bún dishes are actually my favorites. These dishes represent everything I love about Vietnamese cuisine. The contrast between raw and cooked ingredients, the juxtaposition of clean and simple flavors against the pungent and sharp, and the fact that no two bites are the same! The only problem with a good bún dish is they only seem simple. Making them happen at home can be complicated. So, what you see here is not just a bowl of Vietnamese Caramelized Pork paired with a Rice Noodle Salad. No, what you see here is a personal triumph a long time coming.
This Falafel Tabbouleh Salad with Quail Eggs & Labneh exists because I haven’t had a salad on the blog since May 3rd. May 3rd! And it barely counts because it was a pasta salad. You must think I have scurvy by now. I can assure you that I don’t, I swear I get enough vitamin C, and no, I don’t rely on gummy vitamins… well, not entirely anyway. I just thought maybe we could take a break from ice cream sandwiches and creamy brie sauces, and remember that vegetables are pretty alright. So, I give you this Falafel Tabbouleh Salad teaming with flavourful herbs, juicy tomatoes, and crisp cucumbers. The falafel is fried, though – I’m not made of stone.