5'9"" and wear sizes s (4), l (12) and xl (18)
Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.* Spring Greens Salad with Miso-Buttermilk Dressing Print Recipe Pin Recipe Ingredients Dressing (makes 1 cup): 1 medium garlic clove, pressed or minced teaspoon fine sea salt 2 teaspoons white miso paste 3 tablespoons good mayonnaise (45 ml) 3 tablespoons sour cream (45 ml) 1 tablespoon rice vinegar (15 ml) cup buttermilk (60 ml) a few turns of black pepper Salad: 3 large eggs (preferably farmer's market quality and several days old for easier peeling) 2 thick slices crusty bread, cut into 1 cubes (I use Bread Srsly Gluten-Free Seeded Sourdough) 1 tablespoon olive oil (15 ml) ~4 cups baby lettuce leaves (preferably little gems), washed and spun dry 1/2 of a medium fennel bulb, sliced paper-thin (about 1/4 cup) cup thinly sliced radish, watermelon radish, Tokyo turnips, or a combination large handful snap peas, stems trimmed flaky sea salt, such as Maldon black pepper Instructions Make the dressing: In a mortar and pestle, mash together the garlic with the salt and miso to form a paste
Buttons, zippers, elastic and trims can be saved from upcycled clothing and add into future projects
In college, she also interned at Refinery29, where she was promoted to editorial assistant and then assistant editor
