#linseed oil
It feels a little old fashioned, a lot of the time. All these rules bearing down on you like the dust of a fine wine, oppressive reverence that you can’t help but breathe in through your mouth and down into your lungs. It’d choke if it didn’t taste so very good once you popped the cork.
Sepia tones and soft vignettes, creeping in on the picture while you try and keep things progressive and moving. It’s this weird blend of old and new, pushing yourself into experiences that you don’t even know exist, that you’re creating just for you, just for me, while at the same time layering it all in a shroud of ‘yes sir’ 'no sir’ 'please may I come sir’. Politeness as a gas mask, filtering everything through.
We might be the most polite deviants in the world, you and I. But don’t let that become a defining factor. Use it like a foil, something to cut through the moment, humour at the end of a point. It’s old fashioned, sometimes, but that doesn’t mean we have to be stuffy about it. We are the masters of our own destiny, but ignoring that we’re the masters of our own kink.
Well, I’m the master of my own kink. You’re the slave to it.
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This light and tasty Grapefruit, Prawn and Feta Salad makes an excellent and refreshing lunch on a sunny day. Perfect after a spot of gardening or flower-picking. Have a good one!
Ingredients (serves 1):
- ½ tablespoon linseed oil
- ½ tablespoon pure raw honey
- ½ teaspoon freshly cracked black pepper
- a pinch of salt
- ½ lemon
- a dozen cooked (boiled or steamed) prawns, cooled
- a small Green Onion
- ½ cup broad beans
- 2 cups red leaf lettuce, rinsed
- ½ pink grapefruit
- 15 grams/½ ounce Feta Cheese
In a medium bowl, combine linseed oil andhoney. Add black pepper and just a pinch of salt. Give a good stir, to combine. Thoroughly squeeze in the juice of the lemon halve. Whisk until well-blended.
Peel the prawnsand add them to the bowl.
Finely chop Green Onion, and add to the bowl as well, saving a bit of the chopped green part, for garnish. Toss well to coat prawnsindressing. Place in the refrigerator, and chill, for at least half an hour.
Meanwhile,
Retrieve the prawnsfrom the refrigerator. Peel broad beans, and add to the bowl. Toss to combine and coat in dressing.
Roughly chop lettuceand add to the bowl. Scoop grapefruit flesh with a spoon, and add to the bowl as well. Toss gently, to mix.
Spoonsaladinto serving plate. Crumble Fetaon top, and sprinkle with reserved chopped green part of the Green Onion.
EnjoyGrapefruit, Prawn and Feta Salad with a glass of chilled dry white wine, like a South African Chardonnay or a New Zealand Sauvignon Blanc.
