Simply Salads

Thinking about Eve

It’s Ann here today. Andy is in OurLittleCorner dotting and dashing.

The First Presbyterian Church in Fort Collins, Colorado, seems to have failed some of us. I wonder if you had attended Sunday school there in the 1950’s, as I did, you’d feel the same. Case in point: I have very limited knowledge of the Bible. Sure I know the major stuff, but so many of the Biblical details escape me. For example, I had no idea that the traumas involved with giving birth to my two children could be attributed to Eve (as in Adam and Eve). And I had no idea that when Andy bear hugs me and I occasionally feel a little weaker, a little smaller…somewhat diminished, Eve could also be to blame.

A manuscript circa 950 (from Wikipedia)

My King James version of the Bible, given to me in 1952 when I was 8 by our church’s minister, reads in Genesis 3:16 that God said to Eve:

“I will greatly multiply thy sorrow and thy conception; 
in sorrow thou shalt bring forth children; and
thy desire shall be to thy husband,
and he shall rule over thee.”

The top selling Bible versions in the U.S. in 2025 were the New International Version and the New Living Translation. Here’s how Genesis 3:16 reads in each:

“I will make your pains in childbearing very severe;
    with painful labor you will give birth to children.
Your desire will be for your husband,
    and he will rule over you.” New International Version (NIV - released in 1978)
“I will sharpen the pain of your pregnancy,
    and in pain you will give birth.
And you will desire to control your husband,
    but he will rule over you.” New Living Translation (NLT - released in 1996)

(An aside: I like Eve having the God-given desire to have a little control in the NLT version. That’s also why I especially like this painting by Gustav Klimt: Eve represents the “radiant day”…and Adam the darker night! ).

According to Brittanica.com, in Klimt’s 1918 “Adam and Eve” oil painting, “Adam appears to represent night and Eve the radiant day, a reversal of standard iconography.”

You may be wondering why I’m thinking so much about Eve these days. Well, it started when I read the last short story in Amor Towles’s Table for Two. The story is entitled “Eve in Hollywood” and is a continuation of a story that began in Towles’s book Rules of Civility. Clearly Towles had the Biblical Eve in mind in penning this tale. Eve (in Hollywood – not in Eden) is protective of other women, always desiring to be in control – and incredibly strong and assertive with men. A “lady in waiting” concept does not sit well with her. A favorite poem of Eve’s is Shelley’s “Ozymandias.”

Ozymandias (1818)
I met a traveller from an antique land,
Who said: “Two vast and trunkless legs of stone
Stand in the desert. Near them, on the sand,
Half sunk, a shattered visage lies, whose frown,
And wrinkled lip, and sneer of cold command,
Tell that its sculptor well those passions read
Which yet survive, stamped on these lifeless things,
The hand that mocked them and the heart that fed;
And on the pedestal these words appear:
"My name is Ozymandias, king of kings:
Look on my works, ye Mighty, and despair!"
Nothing beside remains. Round the decay
Of that colossal wreck, boundless and bare,
The lone and level sands stretch far away.

CNN.com’s Style posted the perfect article about “the real” Eve back in 2019: “Decoding depictions of Eve in art and pop culture.” It’s a quick 9-minute read, with some fascinating (if slightly risqué ) photos of Eve in various incarnations.

You surely now know what ingredient I’m featuring in today’s recipe!

A detail from Lucas Cranach the Elder’s 1530 oil, Adam and Eve

I can lure Andy to the table any day by offering up sweet apple-inclusive recipes such as Ozark Pudding, Teddy’s Apple Cake, Apple Strudel, or German Apple Pancakes (well…to be honest, Andy makes the German pancakes, not me!).

Because I don’t want to be sinful and encourage too many sweets, I’m tempting Andy today with my Apple Fennel Salad (note: NO mayo!). The health benefits of apples are well-documented. And, though I like Honeycrisp apples, after reading this I’m looking for another good variety. And, if you’re debating about peeling your apples vs leaving the peel on, a study from 2023 posted on the National Library of Medicine website indicates “the nutritional differences observed between peeled and unpeeled apples were marginal.”

Waitin’ on a Sunny Day

It’s Ann here today. Andy is in OurLittleCorner thinking about road trips.

“I need you to chase these blues away” is a line from “Waitin’ on a Sunny Day” by Bruce Springsteen and The E Street Band, 2002.

I’m kind of enamored with Bruce Springsteen at the moment. His looks? His style? His music? Something else? You can probably guess.

Admittedly, this affection for Bruce came late. His first album, Greetings from Asbury Park, NJ, came out in 1972. In 1972 I was busy with our one-year-old daughter – and thinking about having our next child, who would arrive in 1973. And I didn’t have much time to spend listening to music.

That 1973 child, our son Travis, has been here visiting from Brooklyn for the past week, and we always talk about music. And we listened to Nebraska, the album which Springsteen recorded in 1982. And then, after reading up on Springsteen, I realized he took part in the 2004 Vote for Change tour, along with such super-stars as James Taylor, Neil Young, Jackson Brown, and The Dixie Chicks, all of whom were supporting the presidential candidate John Kerry.

One of the songs sung repeatedly on the tour was “People Have the Power,” a song written by Patti Smith in 1988. Patti Smith wasn’t a part of that musical/political tour but Springsteen and Michael Stipe (what a fabulous dancer — as well as singer — whom I had not heard of until this week) joined Patti in 2018 at the Beacon Theater in NYC for a performance of her song. The lyrics resonate. And Patti, at the age of about 72, is inspirational.

The people have the power

The power to dream, to rule
to wrestle the world from fools
it’s decreed the people rule
it’s decreed the people rule
Listen
I believe everything we dream
can come to pass through our union
we can turn the world around
we can turn the earth’s revolution
we have the power
People have the power

Finally, I watched Springsteen’s impressive plea in “Land of Hope and Dreams,” recorded in the UK in May of this year, 2025. That solidified it. I needed to blog about him!

If you want to know more details about Springsteen’s life, The Times of London has a recent interview. Did you know that Michelle Obama played the tambourine with him at a Barcelona performance in 2023?

“Waitin’ on a Sunny Day” may not be one of Springsteen’s most lauded songs, and it’s certainly not one of his most political … it’s really about a relationship, but I like the title and I especially like this joyful (sexy?) 2010 video. It hard not to smile — and feel a little more upbeat — as you watch it. Patti Scialfa, whom he’s been married to since 1991 and is a member of the E Street Band, is, appropriately, a part of the performance.

Hard times
Baby, well, they come to us all
Sure as the ticking of the clock on the wall
Sure as the turning of the night into day

‘Cause I’m waitin’
Waitin’ on a sunny day
Gonna chase the clouds away
Waitin’ on a sunny day

Finding a recipe to go with this blog was tricky. Springsteen has talked about loving a peanut butter and jelly sandwich in the middle of the night. And he has talked about the buttermilk pancakes he fixed for his kids’ breakfast. Neither of those excite me. So I’m turning to Patti Smith for help. She is, apparently, a big Korean Carrot Salad enthusiast.

Klaus Biesenbach, a museum director, has posted numerous Instagram photos of himself and Patti Smith on different days, with Patti’s different hairdos and with her different outfits…but always with the 2 of them at Uma’s in Rockaway, NY, eating Uma’s Korean carrot salad!

According to the website BeyondKimchee.com, Korean Carrot Salad, or Morkovcha (Морковча) in Russian, was created by ethnic Koreans known as the Koryo-saram, who were relocated to Central Asia by Stalin in the 1930s. “In their new homes, they had to adapt their traditional recipes, especially kimchi, using available ingredients. Since Napa cabbage and radishes were hard to find, they started using carrots instead, leading to the creation of this unique Korean salad.

If you want a good video, here’s TikTok’s Kat Chao showing you how to make it (with slightly different ingredient amounts than our recipe).

@katchaomeow

this is going into my pickle rotation permanently – super delicious and addictive 🥕🥕🥕 recipe: @Alex & @LA Makes 123 Ingredients ⬇️: 7 large carrots, shredded 10 garlic cloves, minced 1/4 cup olive oil 1/2 cup white vinegar 1 tsp salt 1 tbsp ground coriander 1/4 tbsp smoke paprika 1/4 tbsp chili powder 1/4 tbsp white pepper Add salt and white vinegar to shredded carrots and mix well. Let sit while you prep other ingredients. Add garlic, ground coriander, white pepper, paprika, and chili powder to carrots. In a pan, heat up olive oil. Pour over spices and garlic. Mix well. Let sit on counter 1-2 days. Refrigerate and enjoy cold. #koreancarrotsalad #carrotsalad #easyrecipe

♬ original sound – Kat Chao

Morkovcha – Korean Carrot Salad

A Little Less Bitter Is Better

OurLittleCorner

A Little Less Bitter Is Better

I’ve heard lots of talk lately about bitterness, so I personally want to address that in today’s blog. And I want to assert that I believe bitter is better!

Of course, being a food blogger, not a politician, I’m talking about bitter greens; and, specifically, I want to give a shout out to frisée – aka Cichorium endivia var. crispum (and maybe radicchio- aka Cichorium intybus, Asteraceae).

frisée
radicchio

I’m always on the lookout for ingredients that keep well, and I’m constantly disappointed with my Little Gem lettuce, which quickly deteriorates, especially if chopped up to keep for a while in the fridge. We always have arugula – aka Eruca sativa – on hand – but we have many dinner guests who are less than enthusiastic about its bitter qualities.

Having just recently discovered the good taste and good keeping qualities of frisée and radicchio, I’m a total convert. I wash and spin dry the separated leaves, bundle them in my newly-purchased silicone sacks, and stick them in the fridge; when I retrieve them up to a week later, they’re still fresh and beautiful and tasty. Plus, they have vitamins A and K and they’re high in fiber and folate. And if I’m a little more enthusiastic about frisée than radicchio, it’s because frisée is a little less bitter.

Being a little less bitter is good for all of us.

If you’ve been bitter at your California grocery store because of the squishy new produce bags being used (a smart compostable replacement for plastic ones), you’ll appreciate a stanza from this Ian Frazier “prayer” in The New Yorker. You should read the whole funny thing, “Prayers for Everyday Life,” which is linked, but I’ve copied the relevant stanza below.

Prayers for Everyday Life

By Ian Frazier in the March 17, 2025 The New Yorker magazine.

At the supermarket
Good God Almighty,
Holy, and Merciful,
How do you get these tear-off
Produce bags to open?
I have been pinching what I think is
The top, i.e., the “open” end,
Between my thumb and forefinger
For at least three minutes,
And still I can’t get the thing to open.
Help me, dear God, please.

After you’ve managed to get the produce bag open and have stuffed it with your frisée and radicchio, go home and try out this Frisée and Radicchio Salad recipe. It will make you rethink bitterness.

Frisée and Radicchio Salad

Frisée and Radicchio Salad with Citrus-y Dressing

Slices of oranges or apples are a great addition to this salad if you want to kick it up a notch. And fyi – bitter greens can be made less bitter by soaking the leaves for about an hour in cold water.

  • a head of frisee and a head of radicchio
  • 1 tsp Dijon mustard (or more, to taste)
  • 1 T lemon juice
  • 1 T orange juice
  • 1 T apple cider vinegar
  • 1 T maple syrup or honey
  • 1/2 tsp Diamond kosher salt
  • 1/2 c olive oil

Remove the root end of the frisée, pull apart the leaves, then wash and dry the frisée using a salad spinner or gently wrapping in a clean towel. Chop the leaves into pieces. The radicchio can be prepared by removing the wilted outer leaves, cutting in half, removing the core, (rinsing and drying if you want to be extra cautious – though many say that step can be skipped) and then slivered like you would cabbage.

Whisk together the mustard, lemon juice, orange juice, vinegar, maple syrup or honey, and salt. Then gradually whisk in the oil until a creamy dressing forms.

Lightly dress the frisée and radicchio and serve. Refrigerate the remaining dressing and any remaining greens (definitely not dressed) for up to a week.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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