[Sca-cooks] A salad question- OOP

[lilinah at earthlink.net]

(sorry, i wrote this last night, then went to bed at the unusually 
early hour of 10:30 PM, so it didn't get sent)

I'm just back from a special event put on by a local shire - i 
finally got to go to an event and NOT be an officer as i am at 
Principality and Kingdom events.

It was a massive fighting thingy called La Prova Dura. I went 
intentionally to voice herald Saturday and Sunday (both duty and 
field), something i enjoy doing but haven't had the time to for a few 
years. It was all round robin fighting - all fighters in each field 
end up fighting all fighters in their field. There were three fields 
and 15 rounds - with the same number of fighters in every round. Then 
the "cleanest" fighter in each field, plus the next best fighter, 
fought each other in the finals - round robin again.

Then there was an invitational Prova di Amore today - there were ten 
fighters of all levels participating - i think they were recommended 
by the marshals in their fields.

I had a good time.

So i'm late catching up with e-mail...

And i'm gradually getting used to *hearing* my new name...

Phlip wrote:
>One of my favorite summer salads is a simple mix of sliced onions (usually
>red, for color), cucumbers, and tomatoes, dressed in vinegar, and maybe some
>fresh or dried herbs, depending on my mood and what's available.
SNIP
>Anybody have any suggestions for
>a vinegar that might provide the richness and sweetness of flavor of the
>balsamic, while still allowing the brightness of color from less dark
>vinegars to shine through?
SNIP

I'd suggest sherry vinegar. I don't like apple cider vinegar much in 
foods i've been cooking, although i'm certain there are appropriate 
uses for it. When i came back from Andalucia i bought some sherry 
vinegar and found it a revelation. Of course it's not good for 
everything, but it's great on salads, and in dishes that don't need 
to be cooked or don't need much cooking. I haven't yet put it in a 
long cooking dish, for which i now have a general preference for 
white wine or champagne vinegar.
-- 
Urtatim, formerly Anahita