By The market continues its steady climb. I had 6 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
Sophia came home with top marks in chemistry and announced it with the casual confidence of a girl who expects excellence from herself and receives it. She has Nikos's pride — the kind that pretends not to care while caring so fiercely it has its own gravitational field.
Mama is 86 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I made cold cucumber soup — Greek yogurt blended with cucumber, garlic, and dill. Refreshing in a way that defies its simplicity. Sophia ate 1 servings and said nothing, which means it was good. Alexander ate 2 and asked for more. The pan was empty by nine. Empty pans are the highest form of flattery in this kitchen.
The weeks pass and I am learning that life at 51 is not what I expected at twenty-five. It is messier, harder, more beautiful. The moussaka is better because my hands have made it more times. The career is stronger because the failures taught me what the successes could not. And the love — the love I pour into every dish, every showing, every Sunday drive to Tarpon Springs — is bigger now because I have lost enough to know what it costs.
The cucumber soup was gone before the dishes were dry, and I found myself thinking, as I rinsed the blender, that the dishes which ask the least of you sometimes give back the most. This salad is like that —rsquo; broccoli, cauliflower, a creamy dressing that pulls it all together —rsquo; the kind of thing I started bringing to open houses because it travels well and disappears fast, which is the same reason I make it on Sundays when Mama is coming and I need something I can trust. Empty pans, as I said, are the highest compliment. This one earns it every time.
Festive Broccoli Cauliflower Salad
Prep Time: 20 min | Cook Time: 0 min | Total Time: 20 min (plus 1 hr chilling) | Servings: 8
Ingredients
- 3 cups fresh broccoli florets, cut small
- 3 cups fresh cauliflower florets, cut small
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or toasted pine nuts
- 6 slices bacon, cooked crisp and crumbled (optional)
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the vegetables. Cut broccoli and cauliflower into small, bite-sized florets. Place in a large mixing bowl with the diced red onion.
- Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Combine. Pour the dressing over the broccoli and cauliflower mixture. Toss well to coat every piece evenly.
- Add mix-ins. Fold in the dried cranberries, sunflower seeds, and crumbled bacon if using. Stir gently so everything is distributed throughout.
- Chill. Cover the bowl and refrigerate for at least 1 hour before serving. The vegetables will soften slightly and the dressing will deepen in flavor.
- Serve. Give the salad one final toss before bringing it to the table. It holds well for several hours, making it ideal for open houses, potlucks, or Sunday family meals.
Nutrition (per serving)
Calories: 210 | Protein: 4g | Fat: 16g | Carbs: 14g | Fiber: 2g | Sodium: 280mg