 Here's my new seasonal salad. Honestly, I love it so much I've been eating it every day.
Salad 8-10 oz of baby field greens, half arugula 1 medium roasted golden beet, cut into chunks (Here's how I roast beets.) 2 tangerines, peeled and separated 1/2 cup pomegranate seeds Use your favorite citrus vinaigrette dressing, or the simple one I whipped up. It makes enough dressing for at least two salads. Dressing 4 oz Trader Joe's Orange Muscat Champagne Vinegar 4 oz Extra Virgin Olive Oil garlic, salt and pepper to taste. Comments are closed.
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I'm fascinated to discover little-known stories from history. Stories of people and events that provide a new perspective on why and how things happened, new voices that haven't been heard, insight into how the past brought us here today, and how it might guide us to a better future.
I also post here about my books and feature other authors and their books on compelling and important historical topics. Occasionally, I share what makes me happy, pictures of my garden, recipes I've made, events I've attended, people I've met. I'm always happy to hear from readers, in the blog comments, by email or social media. Archives
February 2021
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