Archive for November 29th, 2008

Broccoli Salad

Saturday, November 29th, 2008

Salad Ingredients:

3 or 4 large bunches, broccoli, cut into florettes (or prewashed, precut broccoli florettes)

1/3 cup chopped red onion

1/3 cup shredded Parmesan cheese

1/3 cup frozen petite peas, thawed

1/3 cup real bacon bits

1 cup raisins (optional)

 

Toss all the above ingredients together.

 

Dressing Ingredients:

1 cup mayonnaise (I prefer Best Foods)

¼ cup sugar

1 Tablespoon white vinegar

 

Mix together the dressing ingredients, and then mix the dressing into the salad mixture. Let sit in the refrigerator overnight. It improves with age.

 

Hints:

Young, tender broccoli, fresh from the garden, is the very best for broccoli salad.

If broccoli is not quite tender enough, it may be steamed briefly.

Some fresh cauliflower may be substituted for some of the broccoli, if desired.

The ingredient amounts are flexible, according to personal preference. Also, add any ingredients which sound good to you.

Ode to a Cook Book

Saturday, November 29th, 2008

My daughter Laura took some photos of our Thanksgiving preparations, including this of one of my old cook books, an insert included many years ago in our local newspaper. The recipe I was turned to, for Broccoli Salad, is one I know by heart, but I just enjoy getting out the old cook book. Laura remarked on how browned with age the pages are, so I got to thinking about why I love the old book, and wrote a Tanka about it:

Worn and discolored

Pages of this old cook book

Remind me of meals

Prepared with love, served with joy.

Precious mem’ries tucked within.