There is no sincerer love than the love of food. | George Bernard Shaw

Like most people, I spend a significant amount of time each day, well, eating. I'm doing my best to belie the myth that graduate students subsist on ramen noodles and coffee. I inherited my love of cooking and all things creative from my mother: harpist, knitter, and chef extraordinaire. Her infamous response whenever anyone brags on her cooking is all you have to do to be able to cook is be able to read. I'm not sure if that's meant to be encouraging or insulting, but I digress. The point is, like following a sewing pattern (another hobby my mom and I share), you simply have to follow a recipe to create something good; once you've mastered the process, you can enter an element of creativity to make it your own.


Mom's Vinaigrette

Mix the ingredients in a tupperware with a lid, adding a dash of salt and pepper to taste. Make sure the lid is secured and shake well before serving. The dressing can sit unrefrigerated for several weeks, but note that the garlic flavor will grow stronger with time.

I generally serve this dressing over mesclun greens with raw cashews, craisins, and crumbled gorgonzola. For those of you in the Gainesville area, Ward's offers a great selection of bulk raw nuts, artisanal cheeses, and local, seasonal produce.