On Soba, Summer, Love, and Old Friends

It is July, the hot days are here, the sun beats down on Boulder and the thunderstorms move in many afternoons and cool everything down. Love it. And if you are lucky enough to make it to the Pearl Street Mall of an evening you can catch the hippy looking bluegrass quartet on one block, the nerdy looking harp playing man with a deep voice singing Old English melodies on another, or the stoned looking (pretty sure this look is representative of the reality) young guys playing drums on the next. This is free entertainment at its best. Or spend just a few bucks for an ice cream or cup of coffee and you still have a cheap date night.

Which brings me to the subject of love. Just a couple of words. Love is. That's it.

And old friends, ain't nothing like 'em. They remind you of who you used to be and why the wine is better with some age on it. And they help you remember, whatever it is you want to remember. 'Nuff said there, too.

On to soba. This salad is great for summer and has the benefit of being full of veggies and whole grains, is vegan, pareve, easy to make and, best of all, delish.

Summer Soba Salad with Lots of Vegetables

1 package Japanese soba or 1 lb whole wheat or mixed whole grain spaghetti
1 Tbs toasted sesame oil
2 Tbs olive oil
2 Tbs seasoned rice vinegar (they sell it right there in your friendly King Soopers)
2 Tbs (or more, to taste) sesame seeds
salt to taste
(optional, 1/4 cup chopped toasted peanuts or almonds)
your choice of the following:
1 large or two small carrots
1 handful snow peas
1/4 head of cabbage - green, purple, or savoy
1/4 napa cabbage
1 bunch baby bok choy
1 -2 green onions
1 piece of daikon
1-2 harukai turnips
3-4 radishes
the stems of 2-3 broccoli florets
1/4 red onion
several sprigs of cilantro

Cook the noodles per the instructions on the package. Remove from heat, drain, and cool using cold water while the noodles are still al dente. Meanwhile, cut the vegetables into 1-2 inch long very thin strips. When the noodles are cold and drained, toss with all the vegetables, the oils, the sesame seeds, nuts if you are using them, and salt. Taste, adjust seasonings, add what is needed to taste, toss again. Refrigerate until use. Remember, these are noodles and they are relatively delicate so toss gently and just enough to mix. When you serve it, sprinkle with extra sesame seeds and chopped nuts. Yum.

Ok, one more word on love for my old friend, CJ - when it is real, it is worth it.