Tues­day’s fashion show went unex­pect­edly smoothly, consid­er­ing the last-minute nature of it all (there were parts of my score that Tema and I never even got a chance to rehearse!) Unfor­tu­nately, some pieces of clothing went missing, so my outfit had to be sacri­ficed to clothe some models (most of whom, appar­ently, share my physique). Tema, on the other hand, was all gotten up like some sort of futur­is­tic Siberian space princess; she played icily. 

Speaking of which, I’m currently obsessed with dande­lion greens, which seem to be in season, rather unac­count­ably. Gabe intro­duced them to me at one of his many fantas­tic dinner parties, and I’ve been exper­i­ment­ing since then; the other day I came up with this Ital­ianate Cæsar Salad trope. 

Dandelion Cæsar Salad Tropes

Macerate a couple of salted anchovies with a clove of garlic, some wine vinegar, and good olive oil. Chop up your dande­lions into manage­able pieces, and dress them; they are heartier than regular salad, and can stand to be dressed in advance. Boil a couple of six-minute eggs, toast up some croutons with salt, pepper, and olive oil. Combine all this with the greens, and add in a cup or so of Borlotti/Cranberry/Roman beans (which you just have sitting around, pre-cooked, of course). I think I also may have put a few leaves of parsley in there? And that’s it! This is one of those salads that can stand as a meal on its own, though I can imagine it pairing well with a roasted fowl of some sort.