|Bagna Cauda from Bon Appetit|
|Garden Bath, illustration by Cecilia|
|Risa and I enjoy tea on the Veranda|
|Risa gathers her cooking energy from the Harbor Bridge view|
|Bagna Cauda Caveman Style|
I sent Risa home with flowers, new recipes to try, and something a bit strange, but good.
A three-quarters empty bottle of Rice-bran oil.
For ten years I knew I shouldn't fry in olive oil, that it has a 'low smoke point', and that all its health benefits turn to poison when it gets too hot.
Yet I continued using it.
I pretended I would be careful and not let it burn, though it always did.
Why do I do this?
Because people like to keep on doing what they are already doing.
We are scary.
Giving my friends the little bit left from the bottle gets them started on the new, better habit, so the next time they shop, they recognize and reach for their new friend - cheap, high-smoke-point oil.
There are so, so many 'surpluses' like this that we can share, rubbish to us, but life-changing when put in the right hands.
Here is a useful oil guide from Whole Foods.
Enjoy salty bagna cauda with your snappy little vegetables.