Man! We have sort of dropped the ball with posting this year. Between Summer's computer issues, (it's ugly, from what little I've heard.) me going out of town, and this awesome flu I've been saddled with since midway through my trip, not a lot has gotten done. And frankly- I greatly prefer it when life gets in the way of blogging rather than vice versa, what can I say? I've been busy and there's not a lot else to say about it.
But here, let me offer you this simple concoction. One of my oldest, dearest friends got married last week at San Francisco's beautiful city hall building. I spent a few days crashing in her apartment with her, and on the first night in, we scoured her cupboards trying to find a snack to hold us over for a few drinks before we went out to dinner with future in-laws. We found enough ingredients for some tasty salad rolls, and she tossed together this little dipping sauce. Usually, when Jason and I have salad rolls, he makes a little peanut sauce. I've never been a huge peanut fan, so this soy sauce based dip ended up being more my speed- I can't wait to make it this summer when we dive back into our tradition of eating salad rolls whenever it's too hot to cook.
In a small bowl, stir together soy sauce, slivers of fresh garlic, a drizzle of agave nectar (or honey), chili flakes, and thin slices of fresh scallions, "to taste." Dana tells me she also uses this as a tofu marinade, but I can imagine it just about anywhere- can you imagine marinating a flank steak in this, then grilling to perfection, served on top of a noodle bowl?
And now, excuse me while I nurse myself back to health on a bowl of my husband's chicken soup (last night, made with big, chewy hunks of mitake mushrooms, a pinch of cilantro, and a small squirt of sriracha. mmm, fortifying.) and a cup of chamomile tea.