| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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Does anyone know a good recipe for spinach salad? I had one that was a warm dressing, and I think it had bacon in it.. |
Found it |
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My family always has it with chopped bacon. I've gotten them to leave it on the side, serve it in a little bowl so I don't have to have my own bowl of specially prepared salad or pick out the little bits. |
Or use mandarin orange pieces instead. add some chopped walnuts if you're into crunchy things. I'm not, but you can be, it's okay. that's good eating. |
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dougie's sounds yummy. i have to have red onions and black olives in my spinach salad. |
I used to like making salad nicoise in the summer for dinner, with the hardboiled eggs, and tuna & anchovies and black olives. Really good chilled when it's hot outside. |
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her dad does not like changing diapers after she has eaten her beloved spinach. |
im thinking some sort of dried fruit could be good as well. |
I think I am going to make a grilled cheese. We are going out for dinner on Saturday to someplace nice with great desserts. Despite the circumstances, and although I miss Sem, it's nice being home for my birthday (it was yesterday). |
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happy birthday!! got plans to celebrate or did you already? |
Sem was supposed to come to Atlanta this weekend and we were going to go to my favorite restaurant on Thursday, see The Tarbox Ramblers on Friday night, and Big Fish sometime over the weekend. He'll be there next weekend and we will do two out of the three things and maybe see some other show, if anything interesting is playing. I've been informed of an un-valentine's day massacre show on Friday which might be kind of interesting. |
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sunday I had a sheep cheese sandwich made with a fresh anise and fig roll. it was just so goddamn good. |
c, do you like goat cheese? there is a goat cheese gouda that I get from whole foods that is amazing. it doesn't taste anything like the soft stuff that comes in logs. |
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happy birthday to all |
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i go get sem now! |
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i went to a small-ish dinner party last night. it was a thank-you from the host, who recently moved into a new house in the bario, to all the folks who helped him move and paint and fix it up. he made crawfish etoufee. i've never had that before and holy fuck was it delicious. meaty, a good deal spicy, but not too spicy, and buttery, and a little sweet in the finish. served in a steaming hot bowl over rice. we were told not to bring anything, because he had everything from wine to dessert. but i begged him to let me bring salad anyway. it was spring mix greens, very thinly sliced red onions, very thinly sliced baby portabella mushrooms, halved grape tomatoes, goat cheese, and candied pecans and almonds, with a raspberry vinegarette. yeah bay bee. have fun kazoooooo |
i need an idea of something to make tomorrow night. |
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Nayonnaise. Ha! |
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yum. tonight we are having thai food and then I am going to make something tomorrow that will likely involve some kind of interesting salad. |
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For a moment I thought Nate was dave. and extremely out of character. |
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I found the excellent cheese I mentioned above: it's called gourmandaise. However, this second batch that I'm having right now tastes more herb-y than sweet, so I don't know what's going on. |
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share!! love it |
2 whole wheat pita breads 1 med cucumber (seeded and diced) 1 green and 1 red pepper (seeded and diced) 2-3 med tomatoes (seeded and diced) 6-8 scallions (thinly sliced) ½ cup chopped fresh parsley 1-2 tbls. chopped mint dressing: ½ cup lemon juice ½ extra virgin oil 2 cloves of garlic minced 1 tbls. sumac salt and pepper to taste preheat oven to 375 tear pita into 1-inch pieces, place on a tray in a single layer, and bake for 5-10 minutes, until dry and crisp. Set aside to cool. In a large bowl, combine tomatoes, scallions, bell peppers, parsley, and mint. wisk lemon juice, oil, and sumac and pour over the vegetables. season with salt and pepper. add pita bread and toss. |
For dinner, I just finished a piece of salmon that was so good I'm actually sad it's over. I got 1/2 pound of fresh salmon from whole foods and cooked using the south beach rosemary style: Grilled (but I broiled it) Salmon with rosemary: 1 pound salmon 2 teaspoons extra-virgin olive oil 2 teaspoons fresh lemon juice 2 garlic cloves minced 2 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried, salt and freshly ground black pepper Cut the fish into four equal size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish. To Grill, arrange the fish on a grill rack or use a grill basket spraced with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2 inch of thickness. If the fish is more than 1 inch fish, gently turn halfway through grilling. To broil, spray rack of broiler pain with olive oil cooking spray and arrange the fish on it. Broil 4 inches from the heat for 4-6 minutes per 1/2 inch of thickness. If the fish is more than 1 inch fish, gently turn halfway through broiling. It's wicked fuckin' good. |
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for the love of god, please someone turn off my stomach. this insatiable appetite becoming physically painful, to the point of cruelty. does this mean i have to give up the patch? should i blame easter or spring? why can't i get full? what the hell is going on? |
http://www.thinkgeek.com/stuff/41/gastron.shtml |
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you have to pronounce it "spinach'ck" |
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oooh oooh The Cereal King has bought out a new flavour but the pandyr won't let me get it. It's Cafe au Lait. |
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A tale of a fatefull trip That started from this tropic port Aboard this tuny ship. The mate was a mighty sailing man, The Skipper brave and sure. Five passengers set sail that day For a 3 hour tour, a 3 hour tour. The weather started getting rough, The tiny ship was tossed. If not for the courage of the fearless crew, The Minnow would be lost. The Minnow would be lost. The ship set ground on the shore of this uncharted desert isle, With Gilligan, The Skipper, too, The millionaire, And his wife, The movie star, The Professor and Mary Anne here on cereal isle. Now this is the tale of our castaways, They're here for a long long time. They'll have to make the best of things. It's an uphill climb. The first mate and the Skipper too Will do their very best To make the others comfortable In their tropic island nest. No phone, no lights, no motorcar. Not a single luxury. Like Robinson Crusoe, It's primitive as can be. So join us here each week, my friends. You're sure to get a smile From seven stranded castaways here on cereal iiiiiiiiiiiiiiisle! |
segway. hey nate. nate? where are you. anyone else in the bay area, isolde, heather.....i highly highly highly highly recommend saturday night you make plans for this if you have an extra $25. http://www.velvethammerburlesque.com/vhb_pages/upcoming.html I photographed the dressing room and saw the show last night. I've seen the show before, but i have to say this show was probably the best. its completely fucking worth every dollar so you might as well go ahead and type your email thanking me for tipping you off to such an amazing event. |
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. There's a guy who lives below me who goes all over on his Seqway. He even has a little mount for it on the back of his SUV. |
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1 bag of baby spinach 1 small bag of pecans (non salted) 1 lemon 1 pear 1 tbs sugar or maple syrup olive oil heat oil in pan, add pecans and sugar or syrup. Stir and heat up until sugar carmalizes pecans. Dump onto foil and let cool. wash spinach, soak for a few minutes, then drain. Put in bowl, slice up pear, put in bowl, then add pecans to bowl. Drizzle with olive oil and squeeze lemon juice. Mix up and serve. |