Chic mozzie repellants, approachable spice and a springtime cocktail
And some tips to make salads actually taste good.
Hello, it’s great to
see you again.
Editor – Phoebe Tully
—
I’ve just returned from a few days of margaritas, linen-on-linen and surprise drag shows.
That’s right: I was in Byron Bay.
The Small Things I enjoy on holidays are sometimes quite different to my everyday – I don’t normally drink afternoon cocktails (else I’ll fall asleep) or read during daylight hours, for example.
And then some of the Small Things this week quietly reflected my everyday. Going for long walks to revive my midafternoon slump, spending longer than necessary browsing delis, window shopping natural wine shops…
But when I snuggled up in my own bed last night with my dogs at my feet, it was a reminder of the importance of making every day special. When you look forward to getting home from your holiday, you’ve done it. You’ve mastered the way of The Small Things.
The chicest mosquito repellant.
I stayed at 28 Degrees Byron (PR guest) this week, and as well as the chicest, comfiest couch ($$$$) I’ve ever sat/read/cautiously drank coffee on, there was a much more accessible ritual I loved. Each afternoon, they stuck hand-rolled sandalwood incense sticks in the pot plants around the pool to ward off mosquitos. The incense caught the breeze and drifted through the guest house.
Sandalwood is a natural mozzie repellant, which is handy because I am a natural mozzie allurer. Maison Balzac does a chi-chi version called Le Reve ($) that is perfect for gifting. Biome also sells sandalwood incense sticks ($), and you can quite easily find HEM and Satya brands in healthfood shops ($). You can go high or low with your incense sticks, but try to find Wild Western Australian Sandalwood, which is sourced sustainably from dead trees.
Some like it hot (just not me).
I have a very boring tolerance for spice. Something mildly spicy feels SPICY to me. There is no nuance. I am not cool. But piment d'Espelette ($) is a French chilli from the Basque. It’s sweet, smoky and only mildly hot (ie. hot enough).
I had seen the ingredient in recipes for years, but it was Rebekah Peppler, in her excellent cookbook Á Table ($$), that finally convinced me – partly because she actually explained what it was. Her recipe for Basque Chicken isn’t on the internet, but this one from Mimi Thorisson is similar.
I did find a few of Rebekah’s public recipes with piment too, including her Clams With Sherry and Olives and Baked Camembert. But I do highly recommend the book for your collection.
Question: how do I make a salad that actually tastes good?
This is a very legitimate question. Most salads, honestly, suck.
I think there’s two tricks to a good salad – beyond simply choosing things that you actually think are delicious. My favourite salads are good enough to be a meal in themselves – something like a chicken salad with haricot verts or a bistro-style frisée salad. Check out this list of 101 simple salad ideas by Mark Bittman for more ideas.
OK, the tips.
First you want to ensure your greens are super crispy (and clean). I like to do this in the bowl of a salad spinner ($), mostly to justify this otherwise single-use piece of equipment. Take the basket insert out and put some ice in the bowl. Add your greens and/or thinly-sliced sturdy veggies (radish, carrot, celery, and snap peas) to the basket, then replace it on top of the ice. Add cold water to cover everything and let it sit for 10-15 minutes. Pour out the ice and water, then give everything a really good spin.
Secondly, you want to ensure everything is dressed properly. Stop drizzling. Toss. If you’re keeping things simple, I think you have more control if you go acid first and separately. So squeeze that lemon (or vinegar) directly over the leaves, then a sprinkle of salt and pepper (yes! season you salads please!) and toss gently with your hands. Now a couple of tablespoons of extra virgin olive oil , then toss again with your hands to ensure every leaf is uniformly shiny with a slick of oil. Taste and adjust for salt or lemon juice as needed.
Et voila! A salad I’d actually eat.
DO | Grab some olive fougasse from a French patisserie, a round of goat's cheese and a bottle of wine, and cycle over to the park for a simple picnic.
MAKE | a batch of rosemary palomas by making a syrup with a sprig of fresh rosemary, 1/2 cup sugar and 1/2 cup of water – and then making palomas as usual (tequila, lime juice, grapefruit juice).
READ | Brideshead Revisited – Evelyn Waugh
WATCH | Last Year in Marienbad (1961)
LISTEN | Anyway – May Erlewine & Woody Goss