The Type Rider is coming to town! Maya Stein is a poet and cyclist who on her fortieth birthday set off on a forty-day bike ride from Amherst, Mass to Milwaukee, Wisconsin with a shiny blue typewriter in tow. She rides forty miles a day, stopping in various communities along the way to set up her typewriter and invite people to write a few words. Stein writes extensively each day on her blog, spoke-n-word, (great puns abound on this project!) and posts a slew of gorgeous photos, too.
The Type Rider will be hosting two type-ins in Ann Arbor on Sunday, June 3. This first, from 3 to 5 p.m., will be at Nicola's Books and the second, from 6 to 8 p.m., at Crazy Wisdom Bookstore. You can see the itinerary for the entire trip here. Come share what you have to say!
Happy Monday, everyone! I was a bit scarce last week because my parents were visiting from North Carolina. The good news is that we did plenty of cooking, so I have some fun new recipes to share. This Green Goddess Chicken salad is one of them and is a decadent, but quick to come together, main-course salad.
A rotisserie chicken makes it a snap, but you could certainly use any leftover chicken, or simply poach a couple of chicken breasts. Don't shy away from the anchovies — they won't jump out at you, but add a nice little zip. And if you don't have or can't find, piquillo peppers, feel free to substitute regular roasted red peppers. The dressing could be used all on its own with a green salad, but this combo is particularly great. Happy summertime salads!
2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1/4 cup coarsely chopped dill
1 tablespoon oregano leaves
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
3 inner celery ribs with leaves, thinly sliced
1/2 cup pitted kalamata olives, halved
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.