Bubble Wrap, Cat's Cradle and Vinaigrette

I came home one day after work last week to a parcel from Oliviers & Co. filled with a bottle of Basil Olive Oil, Ketchup, Balsamic vinegar and bubble wrap. The first thing we did was put the bubble wrap on the floor and stomp. There's something so joyful about jumping and so pleasurable about popping bubbles all at the same time. We do this at New Year's every year, but it was fun to do at the end of summer break.

That same night, we found the Cat's Cradle string and taught each other how to pull the x's to make new and magical shapes with a simple line of string.

bubbles pop
hop and giggle
stomp
i'm alive
i feel
i laugh
i'm airborne
flying
soaring
living
jumping

Making your own vinaigrette is quick and easy, and it’s the perfect way to add fresh, personalized flavor to any salad. Homemade vinaigrette can be tailored to your taste preferences, and with the right oil and vinegar, it can elevate a simple salad to something extraordinary. The basic ratio is 2-3 parts oil to 1 part vinegar, and you can customize it with various flavorings.

And always use the best olive oil and the best vinegar. In this case, I was lucky to have a small jug of Basil Olive Oil from Oliviers & Co. that was lightly aromatic and fresh.

Recipe: Vinaigrette

Makes: 1 serving

Ingredients:

¾ teaspoon sherry vinegar (or half red wine vinegar and half cooking sherry)
⅛ teaspoon salt
freshly ground black pepper
2 tablespoons extra virgin olive oil or Basil Olive Oil from Oliviers & Co.

Instructions:

1. Whisk the Vinegar and Flavorings: In a small bowl, whisk together the vinegar, salt, and freshly ground black pepper.
   
   
2. Add the Olive Oil: Gradually whisk in the olive oil until the vinaigrette is well combined. You can also pop all the ingredients into a Tupperware container and shake well for a quick method.
   
   
3. Taste and Adjust: Taste the vinaigrette and adjust the seasoning if needed. You can add more vinegar for tanginess or more oil for a milder flavor.

What's in My Salad*

Romaine lettuce, torn into bite-sized pieces
carrots, chopped
celery, chopped
broccoli, in florets
cauliflower, in florets
cilantro, chopped
old cheddar, cubed
hot Italian sausage, cooked and sliced
papaya, cubed

* Inspired by a friend who is eating a whole-foods-only diet: no preservatives, no sugar (except for the odd temptation of a Theo chocolate bar), and lots of raw food.

Tips:

• Use Fresh Ingredients: The fresher the vegetables and olive oil, the better the vinaigrette and salad will taste.

• Flavor Variations: Feel free to experiment with different types of vinegar such as balsamic or red wine vinegar, and add mustard or honey for an extra layer of flavor.

• Meal Prep: Make extra vinaigrette to store in the fridge for later use—it keeps well for up to a week.

Links
Virtual Bubble Wrap
How To Do Cat's Cradle
HI + LOW: J-U-M-P

More to Explore:

• Index of Recipes
• Visual Recipe Index