it’s finally the weekend
i shouldn’t complain,
it was a short week for me.
we spent a long weekend in
Atlanta,
where we dodged raindrops
visited a big fish tank
and ate like royalty.

right now our abode
is a mess
(when is it not)
(i’m not much of a housekeeper)
there is laundry to be done
a kitchen light to be replaced
a bathroom needing cleaning
and a gutter to be fixed

instead, we’ll ignore all that
and focus on:
CSA pickups
a donut making morning
wedding invitation making
ice cream eating
movie watching
i just don’t know if we’ll have
enough time!

what are you doing this weekend?

in the meantime, i made this super quick
celery salad
that takes no time
at all.

crunchy celery salad
note: you will not use all the syrup/dressing. don’t feel like you have to.

bunch of celery, washed/cleaned and sliced on the diagonal
1 tiny or 1/4 of a large red onion, sliced thin
1 TBL sugar
1/2 tsp salt

1/2 cup white wine (i used a pinot grigio, a reisling would be nice but any will do)
1/2 rice vinegar
3/4 cup sugar

fish sauce and lime juice, to taste (the fish sauce is only optional, omit if keeping vegan)
red chili

in a mixing bowl add in the celery + red onion slices, mix with a tablespoon of sugar and 1/2 tsp of salt. put bowl in fridge for a few hours.

meanwhile, in a saucepan add the white wine + rice vinegar and 3/4 cup of sugar. reduce down until it’s like a syrup. allow to cool. about 15 minutes.

pour syrup over celery and mix well. for taste, add in a tsp of the lime juice and fish sauce, adding more according to preference. add in the red chili if desired.

best to eat this salad day it’s made.