Anyway, on to this week's salad. I had big plans for this week. These plans involved corn, sauteed with scallions and garlic, and an avocado, and a salsa dressing. I was excited about this salad. It was almost finished, too, when I popped a piece of avocado in my mouth - and promptly spit it back out again. I'm not sure why, but it was horribly bitter, and the awful taste lingered for a long time.
Without the avocado, I had nothing - it was to be the centerpiece of this salad. But we still needed to eat. Luckily, I had baked some fresh bread that day (my first ever loaf from scratch - a 7-grain sourdough boule), and that had actually turned out pretty well. So I quickly added some cucumbers to the prepared lettuce to make a simple side salad, and shifted the focus of our dinner to an old favorite from our time in the UK - the ploughman's lunch. The ploughman's, a staple of British pubs, is simply bread and cheese, usually served with some sort of pickle relish and some greens on the side. Depending on how fancy the pub is, you might get a token shred of wilted lettuce or a full, fresh salad, and either one hunk of cheese or a nice assortment. All we had on hand was some sharp Vermont cheddar, but that was good enough, especially paired with the homemade bread.
This meal was just another reminder that in the kitchen, as elsewhere in life, things don't always go according to plan - but they usually turn out okay.
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