Feeling oppressed, disillusioned. depressed? They want you that way- too weak to fight back. RESIST. At all costs, RESIST by creating joy, energizing yourself, surround yourself with those who lift you up and use that power to fight for what you believe in.
This country, full of white (mostly male) supremacists lawmakers must be taken to task. We need to go deep into our reserves to take action.
SOME IDEAS FOR TAKING ACTION:
CALL your representatives
PROTEST peacefully
VOTE in ALL elections
PARTICIPATE as if your life depends on it because for most of us, it does.
NEVER give in or give up.
All of this can be exhausting. I know because I am tired. Recharge your batteries. Gather your dear ones. Laugh and celebrate that you are still here, still able to fight the good fight.
This 4th of July I will be honoring tradition by attending the Quissett Parade- complete with homemade costumes that illustrate the political climate of any given year (this one should be really good!) and a homemade red, white and blue dragon. I will not let these bitches who voted for and continue to support tyranny get me down! If you stop by, you will recognize me wearing my "Let's get into Good Trouble" t-shirt and waving a mini American flag. After that, I will continue to resist by gathering with my people to join in and sing "America the Beautiful", "This Land is Your Land" and "The Star Spangled Banner" then devour picnic sandwiches, prosecco, beer and chocolate chip cookies.
Wherever you are, I wish you hope and perseverance- Let's get through this together- "Get Into Good Trouble"-John Lewis
This is salad is best served to a group of people- a gathering salad if you will. It takes a bit of effort to boil and blanch some of the components but you only really need one or maybe 2 pots and a few ice water baths.
Nicoise Salad
(Serves a group)
Vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon whole grain Dijon mustard
2 tablespoons lemon juice
1 tablespoon capers with a little brine
1/4 teaspoon anchovy paste
1/4 cup extra virgin olive oil
lots of black pepper
pinch of Kosher salt
Whisk all together and set aside.
Salad: (loosely adapted from Martha The Cookbook by Martha Stewart)
6 eggs- the older the better
1/2 pound green beans/haricot vert, trimmed
3 teaspoons rice vinegar
10 baby potatoes
1 tablespoon cider vinegar
Kosher salt
pepper
1 head of butter lettuce/Boston lettuce, leaves removed, washed and dried
10 (approx.) cherry tomatoes or 4-5 Campari tomatoes, quartered
2 (6-oz.) jars yellowfin or other imported tuna in oil.
1/2 cup pitted Nicoise or Kalamata olives
To Serve:
crusty boule or baguette, sliced
Beaujolais and/or chilled rose wine
Fill a medium sized bowl with ice and water. Set aside.
Add eggs to a medium sized sauce pan, cover with water. Cover and place on medium-high heat. Once the water begins to boil, remove the cover and set the timer for 6 minutes. After 6 minutes, drain the hot water from the eggs and place the eggs in the ice water bath.
Fill another medium sized bowl with ice and water. Set aside.
Rinse out the pot. Fill 1/3 way with water and 2 teaspoons salt. Bring to boil and add green beans. Boil for 2-3 minutes. Remove green beans with tongs and place in 2nd ice water bath for 5 minutes. Remove green beans after 5 minutes, dry and place in a new bowl. Douse with rice vinegar and sprinkle with salt and pepper.
Fill a 3rd medium sized bowl with ice and water. Set aside.
Add more water to medium sized pot to 3/4 full add 2 teaspoons salt. Add potatoes and bring to boil. Once water begins to boil, set time for 12-15 minutes. Potatoes are ready when they are fork tender. Drain and place in ice water bath for 5-10 minutes.
Remove potatoes from water bath, slice each in half or quarter (depending on size). Place in a bowl and douse with cider vinegar. Sprinkle with salt and pepper.
To assemble salad:
Toss lettuce with a small amount of vinaigrette. Place leaves in an even layer on a platter. Toss tomatoes, green beans and potatoes separately in a small amount of vinaigrette. Arrange each of these components over the lettuce. Peel and slice the egg into wedges. Arrange the eggs and olives over the lettuce as well. Scatter chunks of tuna over the salad. Serve with extra vinaigrette and sliced bread on the side with plenty of wine.
