After all that chicken soup, I needed a little fresh greenery to cut the liquid swooshing around in my belly. Inspired by my mom’s dinner of Gorgonzola salad (from god’s gift to grocery stores- Stew Leonards- I’m looking at you NY and Western CT residents to fill our friends in on its glory) and roasted chicken, I decided to make a Gorgonzola salad with the contents of my refrigerator that despite my financial shortcomings, has far to much perishable food in it right now. Below is my creation:
Miz Emily, crow extraordinaire, hails originally from Connecticut and moved to Boston for college in 2004. She and Vbar met their first semester freshman year at Northeastern University and bonded immediately over their love of fresh food, the middle east and the likelihood that they will never get decently paying jobs. In the proceeding years, Emily lived first in the Mission Hill area of Boston before moving out to Jamaica Plain to roost. In the summer of 2008 Emily migrated west to San Francisco she still lives with her man Billy. Emily loves global travel and has spent time backpacking around Europe as well as in Turkey and Brazil.
Emily’s cooking style can be described as clean, natural and adventurous. Never one to back down from a challenge, can-not-do is not a phrase in her pantry. A master of substitutions, she rarely follows a recipe exactly, often with deliciously innovative results. Always one to be inspired by her surroundings, she enjoys shopping for new and inexpensive ingredients in farmers markets and ethnocentric neighborhoods, in particular Chinatown. Emily’s meals are strongly tied to the seasons particularly since she is lucky enough to have access to fresh California produce. Emily’s strong caw and yummy mowables make her a truly upstanding west-coast representative for the Crows.
