“Many nights I have cheese for dinner. Tonight I added a bowl of carrot and beet salad to the mix. I sliced and grated a bunch of carrots and raw beets in the food processor, added a bunch of raisins and pine nuts. I made the dressing in one of my big metal bowls, pouring in a few things from the cupboard—olive oil, sherry vinegar, honey, cumin, coriander, salt, pepper, fresh lemon juice—until it tasted just right. Then I threw in the veggie mix and tossed it all by hand. Voila! Pink hands! (The cheese is a Wisconsin “manchego,” delicious on a saltine with fig jam.) ”