Even Broccoli, You Too: Green Bean Tomato Salad

20201105, Sun had meticulously mapped out all the places she wanted to visit, and planned out the most efficient route to see as much of them as possible. It was a world Yoon had never experienced. (...) A trip that relies entirely on instinct — that was Yoon's way. A trip that relies entirely on a schedule — that was Sun's way. (Jung Yi-hyun, The Basics of Travel) I bought salted pollock roe last night, planning to make broccoli-roe rice, only to find the broccoli had already gone bad and unusable. (Truly, 'even the #broccoli betrayed me.') After thinking it over for a moment, I gathered up whatever leftover ingredients I had in the fridge and threw together a salad — and it turned out looking good, and tasting good too. It got me thinking. A trip planned around carefully chosen places to eat and visit, complete with a route, a rain-day backup plan, and a calculated budget, would certainly be nice — but so would a trip like Yoon's, relying on instinct, wandering and stumbling onto people, scenery, and food along the way. Like this morning's chance encounter with #greenbeantomatosalad. Blanch #greenbeans in a pan with a splash of water, and slice tomato to a good size and plate it alongside. Add #fetacheese, then finish with a dressing of olive oil, white wine vinegar, and whole-grain mustard, plus pepper and parsley flakes. #breakfast #morningmeal #breakfasttable #salad