salad!

dressing: (thank you magic bullet!)
apple cider vinegar, white raisins, evoo, s&p, oregano, carmelized onions
tip: warm the raisens in water until they are plump before magic bulleting.

spinach, goat cheeze, roasted red peppers, dried cranberries, almonds, dressing

Fraaaank! He ruined our salaaaad!

Charlie has returned to Cranshack!

Pat & I had a celebratory lunch:

Salad:
spinach, arugula
carmelized onions
warm dried cranberries
thinly sliced radishes, sprouts
almonds, gorgonzola
dressing: fresh lemon, whole grain mustard, olive oil, black pepper


And:
Ziti alfredo with broccoli and chicken. mmm.

god bless the indian summer

salad :

mesculn grns

balsamic vinegar reduction
strawberries

blue chz

mmmm corn :

corn cobs

butter

mayo
cayenne pepper

fresh parm cheese

cilantro

garlic

onion powder

onion

olive oil

sugar

s + p

milk - soy, rice, or cow.

corn: throw some corn into a pot of water, maybe 3.5 inches of water.

add a few tblsp of sugar (be generous), a pinch of salt, and a splash of olive oil

and a quarter of an onion, in chunks.

boil or steam for less than five minutes and let soak for a few hours.

aioli: depending on how many corn cobs, but fancy yourself a little bowl of mayo and add a tblsp of melted butter. some s+p. a dash or so of onion powder. simmer some diced garlic with olive oil + throw that in as well, leftover olive oil/garlic can be thrown into corncob pot. add some splashes of milk, and wisk the aioli mixture. it should not be soupy, it should be thick but not as gobby as the original mayo mixture.

grill the corn cobs til they have charred slightly.

put the corn on a platter, cover the centers with the aioli and let the cobs sit in the remaining mixture. sprinkle cayenne pepper as desired. add fresh parm chz. add bits of cilantro, everywhere. serve. enjoy.

delish.

these photos aren't justifying enough savory goodness.

modified summer cob salad.

paul's mom's bean salad (modified) atop a garden salad.

• bean salad - perfect for summer, i've been making it a few times a week...
• 1 can kidney beans
• 1 can corn. and if you like corn as much as i do, do two cans. and if you like corn even better than that, make it fresh by boiling a few cobs for a minute with 5 inches of water, a pinch of salt and sugar, and then grilling it for 4 more minutes, and slice off cob. mmm.
• 1 can black beans
• 1 can gorgonza beans
• 1/2 european cucumber, diced
• 1/3 fresh jalapeno, diced (be careful cutting it, cover your hands and remember to wash immediately afterwards, my hands and eyes were burning a full day after...)
• 1/2 squeezed lime/lemon (with pulp) OR a tblspoon of lemon juice from bottle. depending on what you like.
• a shit ton of chopped parsley and or cilantro. i like both.
• a couple tblsp of mayo.
• a couple pinches of sugar
• salt/pepper as desired

So that's the bean salad. mix that in a big bowl and you'll have plenty of leftovers that won't last long. And I put a cupful atop this garden salad

• ice berg lettuce (it's all i had...)
• fresh bacon :)
• diced tomato
• mexican cheddar
• crumbled feta
• lime juice
• s/p