I wish I had a camera.

I do have fingers stained a lovely shade of maroon (fresh beetroot).

I do have Kimya Dawson playing really loud through 'not so good' speakers (she makes me cry and smile too).

I am drinking a glass of Shadowfax Viognier (2005 Vintage).

I do have a bunch of daffodils I bought myself sitting on the dining room table, waiting for me to join them with dinner. I also have a bunch of Iris' threatening to open on the new sideboard (I adore new furniture, it makes me smile. . .just ask laughwithme  she would understand ).

Mr. Blue has gone to Sydney for a few days for work.

I am on a rollercoaster,

I am lonely, but love being alone.

I wish I had a camera so you could see the fresh ingredients waiting to be prepared (I started writing this post on scrap paper while cooking a best damn warm winter salad for one).

I wish I had a camera so you could see the plate full of colour waiting to be eaten.

I wish I had a camera so that I could share more than words.

This meal is an argument for slow food. . .It took time but I enjoyed making it. . .there is mess to clean but it was worth it.

LilBlu

Warm Winter Salad

• 3 Small fresh Beetroot, boiled/peeled and roasted.
• 2 slices of Pumpkin (skin on for nuttiness) roasted.
• 1/2 Spanish Onion quartered and roasted
• small Radicchio (small bitter lettuce thingy) cut in half and pan grilled in good olive oil until it caramalises a little for sweetness.
• Baby Spinach Swirled in a bowl with a dressing made of crushed green olives, balsamic vinegar and more good olive oil.
• Diced Avocado and thinly sliced Pear in a little lemon juice to stop oxidization and add tang.
• Finely Chopped Parsley
• Dried Cranberries
• Crumble Danish Fetta
• Grilled Thickly Sliced Sourdough bread

To arrange:

• Place the Grilled Sourdough (if you've read this far imagine how this will taste in the end when all of the flavours above have seeped through it) on a large plate.
• Heap the dressed baby spinach on top
• Add Pan Grilled Radicchio (can you picture the red leaves against the shiny green spinach)
• Add pumpkin, onion and beetroot (these are fresh out of the oven so have a nice contrast to the crisp spinach leaves
• Add Pear and Avocado
• Crumble the Fetta and Sprinkle the Cranberries and Parsley.
• Drizzle with more olive oil and whatever Green Olive dressing is left.

VOILA!