Tonight's Dinner: Traditional Chef's Salad a little bit of Brie Sweet Tea (and a Ranch Water b'cuz I earned a drink with alcohol in it - Agave&Lime hard seltzer - by not melting into a pool of tiger butter [if'n ya don't know the story of Little __ Sambo that's your fault for not reading!]) Ya'know ... this 2nd or 3rd day of Summer in the Sierras thing grew old, and heated, quite quickly today, and left me hot, sweaty, exhausted, and not at all in the mood to cook anything for dinner! Sooo . . . something my mother liked to request on such stifling evenings (and my father absolutely hated, b'cuz he thought every dinner should be a Sunday Dinner...) was a cool crisp Chef Salad and Sweet Tea. (My mother was from the Deep South, backwoods Mis-sippi, from pre-A/C times, and knew about these things!) So there it is all laid out - mixed greens, tomatoes and cucumber, the last little nest of my first batch of mixed sprouts, ham & turkey (hadn't gotten out the Swiss cheese in time for the "before" pic but it made it into the money shot!) an Egghead, and Bleu Cheese dressing. Slice, dice, mince the veggies the way you like them, put in large mixing bowl so you can toss your salad, add dressing and perform aforementioned tossing! Transfer "tossed salad" to your dinner bowl. Peel and slice an #Egghead (hardboiled egg🥚 I drew face on so I know which eggs in fridge are hardboiled, and yes, I told you to peel it! Otherwise somebody will leave a nasty comment about them getting eggshells in their salad...) and artfully arrange on top of your tossed salad. Cut juliennes of meat & cheese. I put down an ounce or so of both thinly sliced (deli style) ham & turkey with a layer of Swiss cheese between them, then slice into juliennes and cut those in half so they're fork-ready. Position half of meat & cheese juliennes on each side of egg slices. Drizzle a little line of salad dressing over top of egg and the juliennes. Sprinkle a heeping Tbs of Salad Crunchies (the container says "miniature croutons") and you're looking at my pic and wondering when to add the bacon bits . . . but there aren't any, the bacon bit looking thingies are the Salad Crunchies ..er.. miniature croutons.
![Tonight's Dinner: Traditional Chef's Salad a little bit of Brie Sweet Tea (and a Ranch Water b'cuz I earned a drink with alcohol in it - Agave&Lime hard seltzer - by not melting into a pool of tiger butter [if'n ya don't know the story of Little __ Sambo that's your fault for not reading!]) Ya'know ... this 2nd or 3rd day of Summer in the Sierras thing grew old, and heated, quite quickly today, and left me hot, sweaty, exhausted, and not at all in the mood to cook anything for dinner! Sooo . . . something my mother liked to request on such stifling evenings (and my father absolutely hated, b'cuz he thought every dinner should be a Sunday Dinner...) was a cool crisp Chef Salad and Sweet Tea. (My mother was from the Deep South, backwoods Mis-sippi, from pre-A/C times, and knew about these things!) So there it is all laid out - mixed greens, tomatoes and cucumber, the last little nest of my first batch of mixed sprouts, ham & turkey (hadn't gotten out the Swiss cheese in time for the "before" pic but it made it into the money shot!) an Egghead, and Bleu Cheese dressing. Slice, dice, mince the veggies the way you like them, put in large mixing bowl so you can toss your salad, add dressing and perform aforementioned tossing! Transfer "tossed salad" to your dinner bowl. Peel and slice an #Egghead (hardboiled egg🥚 I drew face on so I know which eggs in fridge are hardboiled, and yes, I told you to peel it! Otherwise somebody will leave a nasty comment about them getting eggshells in their salad...) and artfully arrange on top of your tossed salad. Cut juliennes of meat & cheese. I put down an ounce or so of both thinly sliced (deli style) ham & turkey with a layer of Swiss cheese between them, then slice into juliennes and cut those in half so they're fork-ready. Position half of meat & cheese juliennes on each side of egg slices. Drizzle a little line of salad dressing over top of egg and the juliennes. Sprinkle a heeping Tbs of Salad Crunchies (the container says "miniature croutons") and you're looking at my pic and wondering when to add the bacon bits . . . but there aren't any, the bacon bit looking thingies are the Salad Crunchies ..er.. miniature croutons.](/photos/mrbill/thumbnails/1812974321190664437760.jpg)
![Tonight's Dinner: Traditional Chef's Salad a little bit of Brie Sweet Tea (and a Ranch Water b'cuz I earned a drink with alcohol in it - Agave&Lime hard seltzer - by not melting into a pool of tiger butter [if'n ya don't know the story of Little __ Sambo that's your fault for not reading!]) Ya'know ... this 2nd or 3rd day of Summer in the Sierras thing grew old, and heated, quite quickly today, and left me hot, sweaty, exhausted, and not at all in the mood to cook anything for dinner! Sooo . . . something my mother liked to request on such stifling evenings (and my father absolutely hated, b'cuz he thought every dinner should be a Sunday Dinner...) was a cool crisp Chef Salad and Sweet Tea. (My mother was from the Deep South, backwoods Mis-sippi, from pre-A/C times, and knew about these things!) So there it is all laid out - mixed greens, tomatoes and cucumber, the last little nest of my first batch of mixed sprouts, ham & turkey (hadn't gotten out the Swiss cheese in time for the "before" pic but it made it into the money shot!) an Egghead, and Bleu Cheese dressing. Slice, dice, mince the veggies the way you like them, put in large mixing bowl so you can toss your salad, add dressing and perform aforementioned tossing! Transfer "tossed salad" to your dinner bowl. Peel and slice an #Egghead (hardboiled egg🥚 I drew face on so I know which eggs in fridge are hardboiled, and yes, I told you to peel it! Otherwise somebody will leave a nasty comment about them getting eggshells in their salad...) and artfully arrange on top of your tossed salad. Cut juliennes of meat & cheese. I put down an ounce or so of both thinly sliced (deli style) ham & turkey with a layer of Swiss cheese between them, then slice into juliennes and cut those in half so they're fork-ready. Position half of meat & cheese juliennes on each side of egg slices. Drizzle a little line of salad dressing over top of egg and the juliennes. Sprinkle a heeping Tbs of Salad Crunchies (the container says "miniature croutons") and you're looking at my pic and wondering when to add the bacon bits . . . but there aren't any, the bacon bit looking thingies are the Salad Crunchies ..er.. miniature croutons.](/photos/mrbill/images/1812974321190664437760.jpg)
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