Been a while since we had a nice salad. This one comes to you courtesy of a fierce cilantro jones that seized me last week. First I found this yummy chicken biryani recipe via gojee & was “as faithful as can be—for me”* to the recipe, which meant I used mild peppers instead of hot, & about twice, maybe thrice, as much as cilantro. That jones, you know.

I liked the raita so much that I wanted to put it on everything. Salad dressing? Of course. Blueberries & cilantro are a cool-as-a-cucumber match made in summer heaven, so there you go:

Cilantro Loves Blueberries Salad
feeds 2 serious salad-eaters, 4 normal folks
Little gems &/or other mild green lettuces, a few large handfuls
Blueberries, a large handful
A small splash of olive oil
Avocado slices

Raita (adapted from the biryani recipe above):
1 C cucumber peeled, seeded and finely chopped
1/2 C plain yogurt
2–3 T cilantro minced
2 T mint minced
1/2 t cumin seeds
1/2 t salt
fresh ground black pepper to taste
(You will have a lot of leftover raita!)

Wash & dry the lettuces & blueberries & throw em in a bowl. Dollop a couple of generous spoonfuls of raita on top, followed by a small bloop of olive oil. Toss well. Plate with sliced avocados on the side.

*I’ve always loved this song. You notice they never actually resolve the problem? Heh. Quote is at 0:39.

Bay Area blackberry lovers, listen up!

The blackberry season may be late this year, but it promises to be the most slammin bumper crop I ever did anticipate. The blossoms are so big, they’re bouquet-worthy. In June they covered the brambles in pinkish white masses.

The bees have been on them like nobody’s business.

If you only go blackberry picking once in your life, let this be the summer. Put it on the calendar for 3 or 4 weeks from now.

That’s all I gotta say.