Post 123) from Xanga

123) Just didn't want to fly a kite, that's all. We went canoeing in the morning, and I was so exhausted from that, I didn't feel like romping about getting even sweatier, flying a kite in the afternoon. That's all...

It's been awhile since we had a recipe around here. Here's a nice light summer one.

Carrot and Ginger Salad

• 1 lb. carrots, grated
• 3 scallions, thinly sliced (white and green pieces)
• A one-inch piece of fresh ginger, grated
• 5 Tablespoons sesame oil or extra-virgin olive oil
• Juice of one lime
• Salt and freshly ground black pepper to taste

Combine all ingredients in a serving bowl. Toss. Serve chilled or at room temperature. The flavor is more developed if you let it marinate for a few hours and then serve it at room temperature. But don't keep it: after 24 hours it gets soggy and gross.