You can use that as dip!

Verde Provedores make a range of organic dips and they have a stall at the Slow Food market. I find it very cute how they prop up a sign saying, "Extend the GM Ban" against their stall.

This week, despite my feelings about buying dips, I got the carrot, parsnip and the harissa. In the past, I found the beetroot dip not beetrooty enough, how sad-face.

I am a big fan of the harissa. It contains roasted red capsicums, carrot, olive oil, lemon, juice, garlic, chili, ground cumin, coriander and sea salt.

I never really thought of harissa as a dip, moreso a condiment. Funnily enough, it seems to go with everything. In complete desperation, I made a salad and slopped on some harissa and yogurt over the top.

I feel like a slob, but that is what humidity does to me.

I'm a fatty
Serves 4

3 ribs of celery, sliced
1/2 spanish onion, diced
1 carrot, diced
2 tomatoes, seeded and diced
1/2 an avocado, diced
1/2 can of canellini beans, drained and rinsed
1/2 can of chickpeas, drained and rinsed
extra virgin olive oil
zest and juice of 1 lemon
harissa
yogurt

Mix the celery, onion, carrot, avocado, lemon zest and beans together and season. Add the juice of the lemon and some oil. Plate it out and then put 1-2 tablespoons of the harissa and an equal amount of yogurt over the top and stir it into the salad.

I ate it with a couple of 9 grain vitaweats and a litre of water. I am the ultimate slop-master.

Macbeth Murdered.

I went to see Melbourne Uni's Shakespeare Co.'s version of Macbeth tonight. My friend 'won' free tickets in some essay competition. My first thought when she told me this was worst prize ever. This isn't because I dislike theatre, it is that I already know the quality of it.

We started off with drinks at Markov Place. She got some crazy red girly spritzer thing and I kept to my Shofferhoffer Kristal. She had just come from work and I had come from...well, work and exercise.
Despite my crazy adrenaline, she coaxed me into ordering something with her. She ended up getting the wild mushroom and manchego bruschetta, and I ordered an oyster with a red wine vinegar and shallot dressing.

Go team oyster.

So, then, without the opportunity to get sloshed, we ran off to see Macbeth. The production was very immature. I assumed all the good actors had been exhausted with the recent runs of Zombie State and Botulism. Anyways, the only good actor in the show was Lady Macbeth who was played by Leeor Adar. She was actually able to deliver Shakespeare the way you were to read it, unlike her counterpart, Macbeth (Seamus Barker) who spoke as if he was William Shatner with tourret's if you turned up the volume and broke the knob. I don't understand how a company could possibly make all the characters of Macbeth, who were not Lady Macbeth annoying.
Hats off to you.

I understand now, why Lady Macbeth kills herself.

The thing that rounded it all off was "Love Will Tear Us Apart" playing during the curtain call.

Let's not get started on the three witches.

Alas, I have made it home on a Friday night, and it is before midnight. I somehow don't think an oyster is good as a dinner after only eating a piece of bread and a tomato today. Anyways, it's sultry...it's salad time.

Omnomnomnom
Serves 3

2 ribs of celery, diced
1/2 spanish onion, diced
1/2 punnet of cherry tomatoes, halved
1/2 an avocado, diced
2 small cans of Serina chili tuna in oil, drained and flaked
1 can of canellini beans, rinsed
1/2 lemon
salt and pepper
extra virgin olive oil

Combine all the ingredients in a large bowl 9up to the lemon)and season to taste. Serve by squeezing the juice of half a lemon over the top with a drizzle of oil and a piece of toast.

It's Friday, have another beer.