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serenissimaI ate in my boss' backyard, as I normally do when the weather is nice. It's actually hot today: 77 F, according to Yahoo! Weather. I hope the weather is this warm and sunny for my road trip next weekend. I had a little salad, an orange, and leftovers from the yummy concoction my mother cooked up last night: shrimp, asparagus, an orange bell pepper, tomatos, scallions, onion and garlic, all stir-fried together. Onions and garlic should be considered a staple, I say. The orange flesh was coral-colored. All in all, very colorful.
A science question, for which I hope someone has a definitive answer:
I often pack my lunch, and it usually includes a salad. If I put dressing on the salad when I pack it in the morning, the lettuce is soft and limp by lunchtime. Why is that? Is the vinegar in the dressing "cooking" the lettuce, as in a ceviche? Or is it just the moisture, and the same thing would happen if I used water instead of salad dressing (an experiment I'm not inclined to try)?
A science question, for which I hope someone has a definitive answer:
I often pack my lunch, and it usually includes a salad. If I put dressing on the salad when I pack it in the morning, the lettuce is soft and limp by lunchtime. Why is that? Is the vinegar in the dressing "cooking" the lettuce, as in a ceviche? Or is it just the moisture, and the same thing would happen if I used water instead of salad dressing (an experiment I'm not inclined to try)?