Happy new year my dear readers!!
And look at me today going all Pinterest-y!
Summer is in the air and so is our normal transition from soup to salad, but being a person of a short concentration span, I try to get salad making done on Sundays – enough for at least a couple of days, if not three. But where to store? Apparently I’m not supposed to use the beautiful orange/yellow/khaki Tupperware I inherited from Grandma because of the lead content, so I was left wondering what the ideal container would be.
And then there was Pinterest.
Now, bag Pinterest if you like, but I think it’s a great idea. I used to have a document filled with links divided up into relevant topics, which was fine … but it didn’t have any pretty pictures attached, so it was a bit hard to tell what the link related to, unless I was super organised and added a description too. I’m sure you can feel my pain.
So maybe I haven’t used all the ideas that I pin, and of those I have, not all have been successful, but there have been some winners. And one of the winners is salad jars.
Now if I had known this ten years ago, I would have retained all the perfect mason jars that my pasta sauce came in and re-used them over and over. But retrospection is a fine thing, and I only have three, which is really annoying for a working week.
But are there benefits to using glass jars for salads?
Well, yes, and here’s just a few:
- They don’t absorb the smell of constant salads (or the dressing)
- They don’t go sticky
- They can be sterilised
- You can see what’s in them
- They stay super cold (without salad-killing condensation)
But … they are glass, so they are subject to chipping and smashing. Not so great 😦 They are also not such a good on-the-run lunch, unless you’re the type who likes eating one strata level of food at a time.
The trick to a salad jar is the layering. Wet stuff down the bottom, delicates at the top. If I am adding a meat component, such as sliced ham, I add it on the day. I’m sure my lettuce can cope with that burden for a few hours.
But what to put in the salad? I have a recipe book on my shelf called “Salad Love” by David Bez. His definition of a salad is: layering a base, vegetables or fruit, fresh herbs, protein, toppings and dressings.
Going by that, I guess virtually anything goes! For example, today I have leftover roast pumpkin thrown in, with toasted pumpkin seeds, just to make my toss-salad equivalent just a little more exciting.
I like the economical idea of salad jars – not necessarily to save money on ingredients – but the idea of being economical about my time too. One or two sessions of chopping a week, rather than five, is quite appealing. Having lunches virtually all prepared in the mornings also has a good feel about it.
And although the Pinterest look of that part of the fridge may give the false impression that I have life totally under control (or that perhaps I may spend too much time on the internet), it’s nice to know that something is organised, for a little while.
Today’s header is a quote from Julian Casablanca, from The Strokes. Here it is in context: “I’m always writing something. I’ve got so much stuff, I don’t know what to do with it. Some of it will be Strokes, some of it will be I don’t know what – stuff for pop singers. TV themes. I’ve got a jar stuffed with songs, all these ideas that are just me humming into a recording device.”
Random? yes, but do you know how hard it is to find a cool quote with the word ‘jar’ in it? that makes sense by itself? 🙂