best vinaigrette ever: mixed with chinese crab and politics.

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I know food and politics don't mix. Well, usually anything and politics don't really mix (in polite society, however with a bit of wine anything is possible, and even the most passive can become the most passionate about what they believe).

However, I can't but have a (ironically we were drinking wine, but very light lovely stuff, Moscato Della Venezie sparkling white) conversation with Kevin about an incredibly biased and completely derogatory article published about my uni (the woman was a decent writer, unfortunately her paragraphs contained nothing of substance). Essentially it said: in today's relativist culture, if I don't have an opinion, it is the right opinion - as soon as an individual takes a stance on their politics or religion on a larger stage, they are wrong. However, how can you be right when there is no foundation for your statements, when you are arguing nothing? Limbo is a difficult place to be, and personally, I can't imagine it. Besides, religion changes your politics, if it doesn't, there is something wrong - your spiritual side isn't completely integrated into your being, leaving it lopsided and disproportionate. Argh. Luckily I felt a bit better after this article was forwarded to a bunch of us from a friend who had attended the LLC.

Anyways, he made me feel better through bringing the loveliest of shellfish to my humble abode: crab. He also brought his own culinary skills. As I received random texts during the day of how, and I quote, "he's in my sink" and "I'm gonna kill him and boil his shelled butt and haul it over to your place", Kev was also planning what sauces to dip it in. Crab cruelty knows no bounds.

However, the sauces made me forget and forgive the meanness towards the poor creature. One was a more vinaigrette-y sauce, a more Northern Chinese condiment, while the other was a light mix of soy sauce and herb infused oil - both were delicious. To walk it off, we headed to Main Street, which has a cafe night life unlike any other.

I only realized later that his sauces were going to be of the Asian variety, though I probably should have guessed, his mother being an amazing Chinese cook and all. So I made an Italian salad dressing. The best salad dressing ever, I might add, but definitely on the other end of the culinary spectrum. I also went a little further north and west of Italy to France, by pan frying some leeks - yum.

It's my marvelous mom's recipe, adapted from that ol' standby, The Best of Bridge: Royal Treats for Entertaining (Best Selling Series) cookbook. There have been innumerable guests at our house who have asked for this recipe, and now I'm giving it to you. Enjoy. But don't mix it with Chinese food.

Best Vinaigrette Ever
 (Adapted by my lovely mother, from the Best of Bridge cookbook)

1/2 c. extra virgin olive oil
4 tbs. apple cider vinegar (or white wine vinegar if you don't have any)
1 tsp. salt (or to taste)
pepper (to taste)
1 tsp. dry mustard, or 2 tsp. regular dijon
1 tsp. honey or white sugar
2-3 cloves garlic

1. Throw all ingredients in a blender. Blend until almost fluffy. Keeps in the fridge for 1-2 weeks.

2. Pray. Eat. Enjoy. Don't mix with Chinese food.