Life is learning.  To learn is to live.
I'm learning with salad.  Salad and I have a love/hate relationship.  I know it's good for me but I think it's lame.  I know that everybody likes when I post salad 'recipes' because we all think that we're better people for eating it... but I still think it's lame.  Sometimes, in my laziest moments, I will wash two or three big leaves of some kind of green and stuff them down my throat just to appease the salad pushing monster in my head.  The last few 'salads' that I made were disgusting.  There is always way too much of a good thing... even with salad.  I now feel that I have adequately explored the too much and am learning to keep it more simple.  My favourite salad used to be a chickpea and carrot adaptation from 'Moosewood'.  So I've kind of channelled that salad while adapting another one that I found online.  Wonder of wonders, I liked it.
This salad process has gotten me thinking.  I was out today with Kid #2.  It was his first day on a two wheeler bike.  I held onto the back while he worked to steer and watch where he was going and keep the pedals turning and balance himself.  Of course I can't let go of that bike but the reality is that he's not really going to be able to truly learn how to ride until I do let go.  The only thing that my holding is doing is keeping him from falling over and/or getting so frustrated that he stops trying.  Everything else he won't get until he can do it on his own.  How much of that learning do we carry with us throughout our entire lives?  I still feel like that's how I learn.  You can tell me.  You can show me.  You can help me.  Ultimately, I won't understand those things until I start trying on my own and making the mistakes I need to make in order to get it.  Cooking and baking are very much like that.  It's not something you just get... at least I didn't.  I've never been scared of it but I've also made my fair share of mistakes, disasters and ho-hum dishes.  At my best, I try to learn from the mistake and at my laziest I simply don't stop trying.  Effort - there it is.  Effort is required.  I have to try - I can't stop trying.  Like Kid #2 on his bike.  It's going to take him a few days but he'll get there.  All of a sudden I won't have to hold on to the back of the bike so that he doesn't fall over and then I'll let go... and he'll fall over but he'll get it.  Motivation will keep him getting back on that bike until he can do it without thinking.


I've made a lot of mistakes lately - a lot.  Fortunately for me, I have people in my life who not only love me but who stick around.  Mistakes are embarrassing.  I am muddling my way through learning new stuff all the time and I'm hoping that it's what keeps us alive on the inside - thinking, feeling (good stuff and bad), challenging and making efforts.  This salad was a lesson for me in simplicity (can we stop with the four kinds of protein in one salad, please), in humility (ok - that absolutely blew, let's try it again) and in satisfaction (this one sucks a whole lot less and maybe salad can not be lame).
I'm probably reading a whole lot into salad because I need to write some crap before I give you the recipe.  Whatever.  I'm not gonna write a book about it or anything but I did get a decent salad and it all made me feel very very healthy... Salad Pushing Monster appeased for another day.


Green Bean and Chickpea, Parsley Salad adapted from Simple Provisions

2 cups fresh green bean, trimmed and cut into about 1 1/2 inch lengths
1 400g tin (about 2 cups) chiced and cut into about 1 1/2 inch lengths
3 green onion, diced
2 med garlic cloves, crushed
2 tbsp lemon juice
2 tbsp balsamic vinegar
5 tbsp olive oil
1 1/2 tsp salt
dash of pepper
dash of sugar
2 dashes of cayenne
2 cups fresh parsley, coarsely chopped
1/2 cup (approx.) good quality feta, crumbled

Have a bowl of cold water and ice cubes ready.
In a saucepan bring about 3 cups of water to a boil.  Add in the green beans and simmer for 4 minutes.
Immediately drain the beans and throw them into the ice cube bowl for about 5 minutes.  Drain on a clean towel to dry them off.  Set aside.
In a large bowl or dish add the chickpeas (with extra liquid), green onion, garlic, lemon juice, balsamic vinegar, salt, pepper, sugar and cayenne together.  Mix well.
Add in the dry green beans and mix well.
Add in the parsley and mix.
Add in the feta and mix.
Check the taste and adjust if necessary.
Refrigerate for about 3 hrs.