Feeling purpose in making my mini-catering jobs round Roncesvalles. Today, I made a big ass garden salad with things I’m scared of: raisins, other dried fruits.
I’m desensitizing myself to peas, and olive oil, and that’s good.
Here she is:
Bunch of kale and lettuce
Snap peas, shelled
Trail mix: goji berries, raisins, nuts, seeds
1/4 cup olive oil
1 tbsp dijon mustard
1 TBSP each balsamic and apple cider vinegar
Maldon sea salt flakes bc thatshitscooltocrunchon
Italian herb mix
Anyone in Roncesvalles want a jar of salad for lunch? I’m catering, and I cook with love. Making these is helping me to heal, too, to feel connected, belonging, it’s strange – eating foods that I make for others. Treating myself with the care and love that I easily give outwards.