Not to brag or anything, but I did get 13 predictions right for the Oscars. Including all the big awards. Why do I never take my instincts to Vegas? I could make a killing! My thoughts about the show on a whole this year, though, are basically, "Meh, whatever." Except for two things: Jeff Bridges (he should have been nominated, and should have won for The Big Lebowski), who I am terribly excited for, and the clothes. I care a whole lot about the clothes.
While no one beats my all-time favorite Oscar dress (this one), I did go crazy for both Rachel McAdams gorgeous pastel water-color confection, and also for Cameron Diaz's sparkly Oscar De La Renta number.
I am really in it for the clothes.
Thanks to Lesley for hosting me this weekend. We made a beautiful pizza together, so good that it was devoured before any pictures could be snapped. Then we headed up to Tahoe yesterday for a day of skiing. I'm not sure my legs will ever forgive me, not to mention my toes and feet. Ski boots are basically just torture devices. Will no one make a comfortable ski boot? Can anyone aid me in this search? The future of my participation in this winter sport depends upon the finding of a decent and comfortable ski boot. Otherwise my feet will go on strike. Suggestions?
In other news, I made this salad. Riffing off a recipe I saw in the San Francisco Chronicle, I never would have thought to shave sunchokes for a salad. To tell you the truth, I never thought about eating them raw. I'm glad I now know it can be done. Pretty, no?
Not necessarily Oscar dress pretty, but it does make for an attractive lunch.
On a side note, the mandolin (a gift from my Mother) worked so perfectly for this salad. I'm so excited to finally have one!
Sunchoke, Celeriac & Fennel Salad with Dried Cherries & Hazelnuts
2 Sunchokes, scrubbed and shaved/sliced thin
1 small head celeriac, shaved thin or cut into matchsticks
1 head of fennel, shaved thin or cut into matchsticks
1/4 cup dried cherries
1/4 cup toasted hazelnuts, coarsely chopped
shaved Parmesan or Manchego for topping
coarse salt & pepper to taste
1 tsp chopped fennel fronds for garnish
For the dressing:
2 tbsp champagne or sherry vinegar
1 tbsp or less extra virgin olive oil
coarse salt and pepper to taste
Whisk dressing ingredients together. Arrange sunchoke, celeriac and fennel slices together in a serving bowl. Top with cherries, hazelnuts, cheese and chopped fennel fronds. Drizzle dressing over the salad and serve.