I’ve been trying a thing this past week—it’s called not reading anything on the Internet.
I’ve come to terms with the fact that I live in an echo chamber that just regurgitates the information that I want to hear. It’s been a comfortable place to be, but it didn’t help last Tuesday. I don’t want to be there anymore.
It’s helped to have a few days to think through what has happened in America. I was in Colorado with my entire family—four generations gathering to celebrate my grandfather’s birthday. We most definitely talked about the election (how could you not?) but we also focused on family. What’s going on at work, at home, where we’re traveling these days, what the kids’ latest tricks are. There’s a lot to talk about.
My family—the Russian immigrants who came here to escape some of the very things we just elected to the presidency—they seemed steady. My parents, aunts, uncles, and grandfather had to explain to us that it’s going to be okay. It seems that those between the ages of 30-40 are the most rattled.
I’ve vacillated between wanting to really, truly understand the people who voted for Trump and then realizing that I just can’t justify racism, bigotry, and misogyny as an alternative view point.
One thing I know is that complacency is not an option. Trump won, and it hurts. I feel the need to do something.
I woke up last Wednesday morning and immediately donated money to Planned Parenthood. That felt good, if only for a moment. But I know I need to do more—I just haven’t figured out what that more is.
But for now, I’m making my comfort food—a simple salad with a simple dressing that makes use of the best from the CSA last week. Because that’s what I have to work with right now. I’m still contemplating the rest.
- 4 tablespoons olive oil, divided
- 2 medium sized beets, scrubbed and dried
- ½ cup farro, dry
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 2 medium sized carrots, thinly sliced on a mandolin
- 2 small Persian cucumber or 1 larger cucumber, thinly sliced on a mandolin
- 3 scallions, chopped
- 1 tablespoon chives, chopped
- ¾ cup feta
- Kosher salt and pepper to taste
- Preheat oven to 425F.
- Drizzle beets with 1 tablespoon olive oil and wrap in tin foil. Bake for 25-35 minutes, depending on size, until a fork pierces through it easily. Let cool completely.
- Meanwhile, cook farro according to packaging instructions. Let cool completely.
- In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and lemon juice. Set aside.
- Once beets are cool, cut in half and slice with a mandolin into thin rounds. In a large bowl, toss beets, carrots, farro, scallions, chives, and feta. Pour in dressing and toss to coat. Season with salt and pepper to taste.