Yesterday we had an argument in the middle of the sidewalk, and we had squash salad. The squash salad made some degree of sense. The argument, however, was a chimera, a figment with no fangs. It came like a squall at sea sending the mooring lines whipping in the wind as the rain falls sideways and passed just as quickly. I felt silly gritting my teeth, sweating in the midday sun. I could feel eyes peering out of the coffee house, real or imagined. I turned and walked back to the car, dazed. We sat in the car while I wept a disoriented apology. My carefully lined eyes were mottled black and red. I sniffled and put on my sunglasses. We walked back across the street holding hands & had coffee. In the end, we all speak our very own native tongue. Miscommunication, some garbling of symbols and sounds, is inevitable. We can forgive ourselves and each other for that.
Ingredients
- 1 yellow squash zucchini would work well too, sliced 1/8″ thick
- 1 small shallot thinly sliced
- 1-2 Tbsp fresh mint roughly chopped
- 1/4 cup feta
- splash of white balsamic vinegar
- glug of good extra virgin olive oil
- black truffle salt to taste
Instructions
- Toss all the ingredients together in a bowl. Allow to sit for about 10 minutes covered in the fridge for the flavors to meld & serve.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.