Carbon Footprint and A Salad
Not too much to report from Taylor Manor. You are all probably
getting pretty bored (already) since we are not traveling in our RV. Good news -
we are planning a trip to visit a few National Parks in a few weeks! In the
meantime, brace yourselves for too many new recipes and random photos of home
improvement projects.
My Baby Brother phoned tonight from Denver and joked about the "carbon
footprint" I left by fetching Our Grand Dawg on Friday. He has a good point. It
was reckless, wasteful, expensive (my airfare + taxi fare + $100 dog airfare +
Portland Airport parking) and probably indulgent to fly to Los Angeles to get a
dog. But, in My Little Mind, that plane was going to fly whether I was on it or
not.
Having your Grand Dawg for a few weeks - priceless.
Little Reese is having a grand time here. So much room to roam. Fields to romp
around. Trees (not fire hydrants) to water. Grandpa DT to wrestle with. There is the slight possibility
that, occasionally, I may (not sayin') "accidently" drop a crust of bread from
the dining table.
It could happen.
Reese sleeps at the foot of our bed. Unfortunately, The Lovely Lisa wakes at the
crack of dawn for work and I am not appreciating a dog wanting a walk at 6
o'clock in the morning. This morning, he made it til 6:30... hopefully we can
get him to a more reasonable 7 o'clock in a few more days.
Anyway... I have been wanting to post this recipe for RV Caesar
Salad for weeks or possibly months.
I developed this one-dish no-egg recipe so I could make a decent Caesar
Salad while we were on the road, but it is so easy - and DT just loves
Caesar Salad -
I use it at at home too. If you read the ingredients on the bottle
of your usual Caesar dressing, you will see this way is probably better. Even easier?
Use a frozen Dorot garlic
cube from Trader
Joe's.
1
clove garlic, mashed
2 Tablespoons best-quality extra virgin olive oil
1 Tablespoon lemon juice
1 teaspoon anchovy paste
generous amount of freshly cracked black pepper
5 oz torn romaine lettuce leaves
croutons
shaved parmesan cheese
Place the garlic, olive oil, lemon juice, anchovy paste and black pepper in the bottom of
a large salad bowl. Whisk to blend well.
Put the lettuce over the dressing and then put a handful of
croutons and a bit of shaved (or grated) parmesan cheese.
At this point, the salad can be refrigerated for an hour or two - or tossed
and served immediately. Serves 2 or 3.
print recipe
Since I always make salad dressing from scratch, this is the way I make
nearly every tossed salad in the RV (and at home) - dressing ingredients go
into the bottom of the bowl, greens on top. Only one bowl to wash.
Until my next update, I remain, your indulgent correspondent.