I took out the cabbage, trimmed off the brown edges, and cut it finely into the purple bowl. The lettuce was next. I now had a bowl of “salad” sitting on the counter. It’s a start, I thought. After digging in the Tassahara cookbook, I discovered a recipe for beets and chard—the author must have had a similar combination in his walk-in one afternoon. Sautee an onion, add beets, salt and pepper, followed by the greens and some lemon juice…no lemon. But, there was some apple cider vinegar….We had a hot vegetable. We still needed protein, especially as I had skipped lunch because of the large breakfast. Mark brought up a jar of Sweet Creek tuna from our basement stores and I added it to the “salad” with a bit of vinaigrette. “Is it time to eat?” Mark asked as he passed through the kitchen to hang up the third load of laundry. And it was. Rounded off with a bit of chocolate and a slice of new bread, and we were pretty happy.
Now, I just have to order vegetables for the week, because there is NOTHING left in the fridge.