Hey, we’ve all got a little bit of time to desperately cling to the positive, even if some of us are living in Kemp’s Georgia.
In my case, that desperate positivity comes in the form of continuing to plan an October wedding. Or daydreaming about the trips we might take; or seeing Josh and Tim and Brian and Giselle IRL; or getting on a plane to visit my mom in July for her birthday.
This isn’t a sad-sack sympathy plea, but a note that there’s a scrap of joy to be found in letting your imagination travel for a moment, however desperate and abstract it seems.
LET’S GO AWAY FOR AWHILE, YOU AND I
The enduring appeal of Cabaret’s Sally Bowles.
I spent the better part of 2 hours with this last Sunday: a microsite that lets you drive around a foreign city in a cab listening to local radio (pre-lockdown, of course, which adds a little heartburn to the experience).
If you liked that, here’s a drive through Snowdonia National Park in Wales.
Are humans constantly but subconsciously smelling themselves?
A well-rounded list of 2-ingredient sandwiches.
1905 SALAD: A LOVE LETTER
I grew up in Tampa, and it never occurred to me that for its iconic status, the 1905 Salad is not a well-traveled thing. If you’ve never been to Tampa, never had the exquisite privilege of dining at the Columbia, never heard of a Gonzmart or know how to pronounce Ybor City, you might never know what a 1905 Salad is.
Which is to say, you haven’t lived. This is the greatest salad of all time.
I will say that I’ve gotten pretty close to getting the salad dressing down pat, an elusive siren song of herbs and umami. And yours will taste great, too. But you have to go to the Columbia. You have to witness Salad Theatre.
Prep time: 15 minutes
Cook time: It’s a salad.
INGREDIENTS
TO BUILD THE SALAD:
A whole mess of iceberg lettuce, broken into pieces. If you’re allergic to the concept of iceberg, any crunchy lettuce of preference will suit.
1 big, beefsteak tomato, cut into eighths
1/2 cup baked ham, julienned (I sub the pre-cubed ham you find in the back of the meat section at Publix because these are Unprecedented Times)
1/2 cup Swiss cheese, cut up into long strips
1/2 cup pimiento-stuffed green Spanish olives (Publix* calls them “salad olives” and even olive deniers are okay with them)
1/4 cup grated parmesan
2 tbsp. Worcestershire sauce
1 lemon
1905 DRESSING:
1/2 cup EVOO (honestly, the best you can find. Be an Ina on this one.)
4 garlic cloves, minced
2 teaspoons dried oregano
1/8 cup white wine vinegar
Salt and pepper
*22squared subscribers and friends, I’m happy to announce my newsletter’s availability for Publix sponsorship.
WHAT TO DO:
Combine lettuce, tomato, ham, Swiss cheese and olives in a large bowl.
Combine dressing ingredients in a separate bowl (or a jar with a tight lid): garlic, oregano, vinegar, salt & pep, and whisk together. Drizzle in olive oil slowly to mix, whisking concurrently (or shaking wildly if in a jar). When it’s good and thoroughly combined, it’s ready.
Before serving, add dressing, parmesan, Worcestershire, and the juice of the lemon. Toss thoroughly to combine. Feel well-traveled and salt-rich and joyful.