Chlorophyll Borophyll

Day 10

Simple salads, mixed salads, composed salads... either way, it's just a salad.

I'm not thrilled with making salads; they don't do anything for me. It's the meal I make when I'm too lazy to think of anything else or I've been eating red meat all week. It's the closest thing to diet food—and who likes diet food?

But salads are part of the curriculum, so I suppose we had to cover them.

The most interesting part of the day was the final demo where we learned how to extract chlorophyll from spinach. Who knew? Chlorophyll is used to color certain foods like pasta dough. I felt like I was in high school biology all over (I still remember the day when I removed the DNA from an onion).

Exciting as that was, however, I was ready for class to be over so that I could be a human again (not to mention cool off a bit—it was 95 degrees outside today and what felt like 195 in the kitchen). I happily headed with Ryan to Dobbs Ferry, N.Y.—Westchester County for those who aren't familiar—and met some friends for Greek night at an intimate restaurant on the main drag called Mykonos.

I stuffed myself on tzatziki, skordalia, spanakopita, saganaki and moussaka—all sopped up with pita. Some red Greek wine was an added benefit. If it sounds like a lot of food, it was. It's OK, though, because we burned some calories dancing to live Greek music and throwing napkins and dollar bills in the air.

Opa!