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
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.
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.