7 links + 1 recipe for the weekend

A collection of things I read this past week that were worthwhile.

1. Looking for a break from the doom and gloom, I googled Positive News and found this delightful publication from the UK.

2. I just wish Carl Sagan was still around to tell me all the answers.

3. The case for living a less structured life. Improvise more!

4. Beautiful: Shadow work is active.

5. I am guilty of #3 during work meetings. Words and phrases to ban from your vocabulary.

6. This sounds about right.

7. My former art professor is currently using his blog to examine our current political climate through art, which is how I came across this link. Amazing how a cardboard box company could employ such an inspiring, daring and controversial method of advertising that is more about the art and a greater message.

From my cookbook archives: "You can serve sunshine - in salad," this Better Homes and Gardens book begins. Published in 1958, it is predictably filled with tragically lit photography of molded gelatin, processed cheese and stuffed orifices.

The actual best part of the book, though, is the section on salad dressings. I made this tangy French dressing to top my usual salad (romaine and chopped veggies) and quite enjoyed it. My favorite method to dress a salad is to place all the vegetables in the bowl, toss with the dressing to marinate until you're ready for dinner, and then add the salad greens and toss (by hand is best). A great trick I learned from Mom.

Tangy French Dressing

2/3 c. salad oil (I used olive oil but a more neutral oil would probably be better)
2/3 c. vinegar (I used apple cider vinegar)
1/3 c. water
2 T. chopped chives or green onion
2 tsp. sugar
1 tsp. paprika
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. celery salt
1/4 tsp. dry mustard
Freshly ground pepper

Whisk together, shake well before using. Serve over greens. Makes 1 3/4 cups.

(And if you want to make scones for breakfast as in the photo above, my favorite recipe is in this post.)