breakfast for one (salad with honey-mustard dressing)

Happy New Year!

There’s snow on the ground, coffee on the counter, and salad for breakfast. Yep, normal stuff. Sure I get some looks and eye rolls from my better half, but for whatever reason, even on frosty mornings, I like a good salad to start the day. I’m not sure where I got turned around. Salad for breakfast. Pancakes for dinner. Or for how long.

365.1.2.13 (breakfast for one)

More often than not, breakfast happens in the quiet crook of mid-morning. Coffee lingers, the writing begins and I thinking ahead to lunch. Luke is usually at school and David’s at work, and I’m left alone at the kitchen table. Dishes in the sink, cluttered countertops, sauce splattered stove. I reserve the more rigorous cooking for later, opting instead for dinner leftovers or chopped vegetables to arrange into a salad.

Some days I write as I crunch away. Most often, I read a paragraph or a page from whatever book I’m currently into then take a few minutes to do nothing. Staring out the window without any thoughts or intentions of what’s next does wonders for one’s writing. Those idle minutes help charge the mind and trick it in some way to relax and find the meandering path to an empty page.

garlic

I drift into a daydream. Forgetting to add dressing to the salad, I read the next chapter in Day of Honey, Annia Ciezadlo’s beautifully rich memoir about food, love, and war in the Middle-East. “Afterward, whenever anyone asked me what Baghdad was like, I would tell them about the topiary,” Ciezadlo writes at the beginning of chapter six.

I’ve never been to Iraq, and like the author, I’ve built a series of mental images of the country from news footage and film clips that consist mostly of palm trees, bombed out buildings, tanks, and stretches of sand. I wouldn’t have expected to find topiary either and this is the sort of detail and unraveling of ideas and history and truth that Ciezadlo excels at. Her prose happens to be lush as well, sentence after sentence, nimble and satiating.

honey- mustard dressing

That’s where I’m at this morning anyway. Lost in a wealthy Baghdad neighborhood (circa 2003) with neatly trimmed green Joan Miro-like and a naked spinach salad off to my side.

What do you eat for breakfast when you’re alone?

Honey-Mustard Dressing
makes ¼ cup of dressing

1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 small garlic clove, minced
fine sea salt
freshly ground black pepper

Combine all ingredients in an empty pint-size jar with a lid (or place them all in a bowl and whisk). Cover tightly and shake until the dressing is silky smooth.

p.s. A bit of news:

The Art & Lemons January newsletter is out with a recipe for homemade vanilla extract and 5 creative ideas to kick off the new year. (If you’re not already a subscriber, you can sign up in the box at the top of this page). One of the creative ideas is to start a 365 phone-ograph project and to track your photo a day with Collect (a free app that sends you daily reminders and helps you organize your photos in a monthly calendar).

For those of you in New England, I’m starting the new year off with another photo workshop series that will take place in Amherst, Massachusetts at the Winter Farmers Market. Details in the shop.

Last thing, I recently made my vegan sweet potato chili with spicy pepita oil and cornbread croutons on Mass Appeal, our local 22 News cooking segment. You can check out the recipes and watch the tv clip here.

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Comments

  1. A tasty dressing! Perfect with any salad.

    Best wishes for 2013!

    Cheers,

    Rosa

  2. I love having salad for breakfast and yours sounds perfect!

  3. Usually the husband and I have breakfast together, but this morning I overslept a bit and ended up in the kitchen making breakfast for one. At first I felt a bit lost, but then I embraced the idea and decided to make myself something nice- a bowl of steel cut oatmeal with a few spoonfuls of my homemade apple butter. Sometimes it’s nice to have whatever you want for breakfast- even salad. Also, I’m fascinated by the Middle East and will definitely check out Day of Honey. Great post!

    • ArtandLemons says:

      la domestique, I think you’ll really like Day of Honey. I keep trying to get my work done during the day so I don’t have to work in the evening and that I still have time to read a chapter or two before bed. Mornings when there is enough time to make a pleasurable breakfast to suit one’s cravings are always good!

  4. A perfectly lovely dressing – I love the idea of a salad for breakfast and just taking those few minutes to start the day off in the right frame of mind. Happy 2013 to you : )

    • ArtandLemons says:

      Kathryn, Happy 2013 to you! I’ve decided to put ample time for daydreaming on my list on intentions this year…along with enjoying whatever suits my fancy for breakfast!

  5. woww salad for breakfast? That´s something new for me lol
    I like tradicional breakfast (coffee, bread/oatmeal/pancakes and a fruit smoothie) but unfortunately, during the week, i don´t have time to eat more…
    Middle East food culture is rich and they have good food :)
    I make that salad dressing so many times..it´s perfect but i use lemon juice instead of vinegar :p
    Enjoy your book and have a nice weekend*

  6. Great job on the video (Mass Appeal)! I have never heard of using an avocado leaf so now I am super curious to check it out.
    Thanks for sharing- Dawn

  7. I love greens for all three meals, but especially breakfast. My belly agrees.
    I also loved seeing you on the Mass Appeals segment! congratulations and I must try those spices on something.. not a cooked tomato person right now, but there are many other things to do with that concoction!

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