Is anyone home?
It’s clear that we M’s are missing in action. After such a long hiatus you’d think we’d have a bit of magic up our sleeves. Well, we do, but it comes in the form of this update:
M1 is enjoying her new venture into the world of wine, M3, hers within the homegrown cotton industry. (okay, maybe M3 is into a bit of wishful thinking. Her cotton hauls, to-date, have yielded a simple sandwich bag of fluff. Let’s go easy on her. She dreams, and schemes, wildly….Oh, and have I caused you concern for M1? Shame upon me! That girl is working within the wine industry. Yes, it does involve a bit of sampling, but things are okay. This is her employment, and let’s face it, if you can get a job like that, well, why wouldn’t you? 😉 )
We’ll be sporadic in our postings….ugh, that’s kind of clear, isn’t it? Our apologies. We never meant to leave you up in the air, but as life happens, so do adjustments. Please check in from time-to-time. You never know what we might offer you. After all, we are rogue, in more ways than one.
Personally, I might show you my cotton. We’ll leave the beverage part to M1.
Come, let’s meet, Rosa…..
Why has it taken me such a long time to delve into her wonderful and wondrous array of culinary delights?
Perhaps I’ve simply been so wrapped up in the joy of her photography, or the shared interest of all things feline, that I held myself back from enjoying the obvious.
(Soba noodles are made with buckwheat! I was surprised to discover this specialty, having always thought that buckwheat could only be found in a pancake item. Silly me! These are wonderful.)
Today, I ventured beyond the horizon, dipping my senses into the unexpected. The ninja in me caught a bit of action, slicing, dicing, boiling noodles, as I plotted. Thank you, Rosa! My taste buds were challenged, my senses, renewed. This is a dish that will be enjoyed often, especially while fresh produce abounds and there’s an ample supply of my new favorite noodle.
The Cold Soba Noodle Salad
Recipe by Rosa Mayland, August 2011
Ingredients for the vinaigrette
- 4 tablespoons sweet Japanese soy sauce (Kikkoman is her suggestion)
- 3 tablespoons sesame oil
- 2 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons wasabi paste
- 3 teaspoons (1 T.) fresh ginger
- 2 1/2 tablespoons sesame seeds (black or white, roasted is her suggestion)
Ingredients for the topping
- 2 medium carrots, cut into thin matchsticks
- 1/3 cucumber, cut into thin matchsticks
Method for the Soba Noodles
- Bring a large pot of unsalted water to the boil
- Add the noodles, sprinkling them strand by strand into the water
- Gently stir to immerse them completely
- Simmer over low heat for about 4 minutes, or following the package directions
- Drain and rinse with cold water
- Place in a bowl and set aside
Method for the vinaigrette
- mix all the ingredients together
- Pour over the salad & mix together thoroughly before adding the sesame seeds and tossing again
- Refrigerate for about 30 minutes, so that the flavors develop
Method for the garnishes
- add the carrot & the cucumber, mix
I went rogue when it came to a few additions. There was a small handful of orange, itsy-bitsy cherry tomatoes and a mild Hatch green chili pepper that found themselves involved in my bit of mischief. Oh, and then I had scored a bit of wasabi-flavored sesame seeds from my favorite market.
Visit Rosa’s site to see for yourself what other amazing items abound. This lovely lady is amazing in more ways than her food and photography pursuits, she’s a rather gifted soul that has a very special sense of being.
Allow your soul to be nourished.