I’m writing this down, finally, because I’m tired of digging out the scrap of paper I figured it out on every two weeks. It started out as a burger sauce, but has since been used on fried fish or chicken, … Continue reading Burger or Everything Sauce
I’ve been eating this dressing in an apple salad with walnuts and dried figs for lunch recently, but it would be good with any fruit or vegetable salad or with chicken strips or wings. The blue cheese is the star, … Continue reading Blue Cheese Ranch Dressing
This is one of those posts that’s almost more about what we don’t like. We don’t like lettuce is number one. He doesn’t like cucumbers, and almost as much tomatoes and mushrooms. I don’t like sour, vinegary salad dressings, nor … Continue reading Chickpea, Bacon, Zucchini Salad
Until about a year ago, it never occurred to me that you would or should cook bacon any way except in a big frying pan, turning the slices frequently before they curl too much and fighting the splatter that always … Continue reading Bacon, Avocado, and Dill-Mayo on Rye
I had half a large head of Napa cabbage left from yesterday’s egg rolls, so a quick slaw seemed like a good idea. We were already in an Asian flavor mood, but I had some Fuji apples, too, and that’s … Continue reading Asian Apple Cabbage Slaw
For me, the mayo salads are all about the egg. Recipes included in this post: Egg Salad/Deviled Eggs, Potato Salad, Macaroni Salad Let’s begin with my disclosure that I am a mayo salad purist, pretty much, making all of them … Continue reading The Mayo Salads
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