Chef's Log: November Six this year of our loins 2009.
Tonight we be eatin' salad. But this was no extraordinary salad but a perfectly mundane salad. You see, I didn't have a lot of prep time for a magnificent mixture of greens and things. This evening I went for my the first workout at the Denver Athletic Club (DAC). I was to be both Lewis and Clark and my task was to chart locker rooms and scout out smoothies bars. Sylvia and I joined the for the child care but stayed for the iron pumpin'. Anyway back to the salad. We had mixed greens with steak (the rib-eyes were on sale), green onions (scallions for all of you macaronis), Monterey Jack cheese and Blue Cheese dressing. I know it seems sinful to combine Jack and Blue Cheese dressing but we are in America--where all cheeses are free to intermingle. In fact, I encourage you to mix your cheeses when they are as ordinary as Jack (that is cheap Jack not like fancy Sonoma Jack). Anyway, be sure to put everything in bowl and toss it really good. Try to get some dressin' on every leaf. Also, it is very import to season your salad. Make sure to add a little salt and pepper so that your salad pops!
(here is a salad of mixed family) Very Hop on POP!