Why we need mini milestones
and a recipe for a colourful root vegetable salad that’s worth celebrating
In my circle, October is a month full of birthdays.
And if you’re into astrology, you know that means I’m surrounded by Libras. People trying to keep the scales of life in balance and achieve harmony. Pretty good company, I’d say.
As I’ve watched dear friends and family go through their second pandemic birthdays with a mixture of resignation and incredulity, it’s made me think about the ways we celebrate birthdays and life in general.
Milestone moments
Tradition says that it’s the milestones that are really worth notice. A 50th birthday, a 25th wedding or work anniversary, a university graduation, the completion of a significant project. In our acknowledgment of these moments, we’re celebrating achievements - a passage of time, hard work to accomplish an outcome, the perseverance and tenacity that good things, like marriages, require to succeed.
But what about the rest of the time?
Last week I was reflecting on the difference between giving thanks and gratitude and the importance of being grateful every day. By extension, I’m declaring that we should rethink the concept of milestones. Isn’t it all precious, worth holding up to the light, marvelling at?
Being together with someone for four years, two of those in lockdown? Worth a cheer! A 42nd birthday coming at the tail end of a stressful year? Have an extra piece of cake. Completed the third chapter in a book you’re trying to write? Go out for a lovely dinner. Whatever you choose - take pause, feel good, let a squiggle of happiness take hold in your belly.
It’s not to say that the really big moments shouldn’t be recognized and honoured. Those significant markers give us an opportunity to reflect on the ways we got to our destination and how we grew and became better in the process. But don’t forget that celebrating the small steps is what encourages us to get to the big ones.
Especially now, especially with loss and sadness and changes that may have come unbidden and unwelcome into our lives, take a page from the Libras and tip the scales towards joy.
Root vegetable slaw
From Jerusalem, Yotam Ottolenghi
serves six
We’re in it now - the season of root vegetables being pulled from their beds and shrugging off dirt. This root vegetable slaw from Ottolenghi is the perfect marriage of some of these fall favourites. The recipe is infinitely adaptable - add more or less of what you love best. Weights are given for the veggies as a guide; the goal is to have an even mix of flavours. Another plus of this salad: the sturdy vegetables keep well, so you can keep leftovers to enjoy another day.
Labneh, an optional side for serving, is essentially yogurt cheese, made by straining yogurt until it’s almost as thick as cream cheese. Tangier and more intense in flavour, a dollop on the slaw is a delicious counterpoint to the crisp vegetables. It’s super easy to make; check out this recipe for the method.
Ingredients
3 medium beets (450 grams); try to get a mix of colours
2 medium carrots (250 grams)
½ celery root (300 grams)
2 medium kohlrabi (250 grams)
¼ cup (60 ml) lemon juice, more as needed
¼ cup (60 ml) extra virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons sugar
2 cups chopped fresh herbs; any combination of mint leaves, parsley, cilantro, dill (note: chops the herbs just before serving)
1 tablespoon grated lemon zest
salt and freshly ground pepper to taste
1 cup (200 grams) labneh, optional
Have a large bowl of ice water at the ready. Peel the vegetables and slices into thin matchsticks. As you slice, put the vegetables into the bowl.
Make the dressing. Put the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt into a small sauce pan. Bring to a gentle simmer and stir until the sugar and the salt have dissolved. Remove from the heat.
Drain the vegetables and pat with paper towels to remove excess water. Transfer to a large bowl. Pour the dressing over the vegetables and toss. Cool and then place in the refrigerator for at least an hour.
When you’re ready to serve the salad, remove from the refrigerator and toss. Add the herbs, lemon zest, and 1 teaspoon black pepper and toss again. Taste. Adjust the flavors adding more lemon juice, salt and pepper as desired. Serve with labneh on the side,