así es….de mi punto de vista, pues

Here are some websites I check on a fairly regular basis (in case you’re wondering what I do in my free time):  http://www.aldaily.com/  This website has lots of different articles pulled from lots of different newspapers and magazines.  I thought this article: http://www.slate.com/id/2218650/pagenum/all/  was rather interesting.

I also check this one: http://www.motherearthnews.com/  It’s a back-to-the-land, nature-y type website which I quite enjoy just perusing, but it also has very practical tips for all sorts of things, from composting to how to build a greenhouse out of recycled materials to seasonal recipes.

And I’ve just found this magazine online and I think it’s pretty awesome: http://www.geezmagazine.org/issue13/  Its subtitle is “Holy Mischief in an age of Fast Faith.”

Also, I really liked this salad dressing.  I’ve only made it once, but I got pretty excited about it:

Japanese Salad Dressing

Sundays at Moosewood Restaurant

Yields about one cup

1 sm garlic clove, minced

1/4 med onion, minced (about 2 T)

1/2 med carrot, grated (about 1/4 C)

1-1/2 T grated, peeled, fresh ginger root

1/4 tsp powdered mustard

1 tsp tamari soy sauce

1 tsp apple cider or apple juice

1/2 tsp dark sesame oil

1/2 C veg oil

1/4 C mild rice vinegar*

salt and freshly ground black pepper to taste

In a food processor or blender, whirl the garlic, onion, carrot, and ginger for about 30 seconds.  Add the rest of the ingredients, except the salt and pepper and process until thickened.  Stir in salt and pepper to taste.  Japanese Salad Dressing will keep for four or five days refrigerated in a tightly sealed jar.

*Note: If you can’t get mild rice vinegar, use apple cider vinegar, but first bring it to a boil and then let it cool.

**My notes:  I have great faith in my blender, so I didn’t bother mincing the garlic clove or the onion or grating the ginger.  I happened to have grated carrot on hand, but I do not anticipate grating that the next time I make this either.  Also, I just used the rice vinegar I had, which was not labeled ‘mild,’ so I assume it was just regular.  I don’t know much about rice vinegars.  I refrigerated the dressing, but in a…what is that called?  those small jars that you can pour out of?  anyway, it had no lid.  It got thicker as the days passed, but tasted fine.