“Once you stop learning you start dying.” ~ Albert Einstein
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have had some glorious last days of summer… clear, crisp mornings and sunny days perfect for the zoo. Our oldest granddaughter isn’t always with us on Wednesdays any more, but she was able to join us last week for a chance to squeeze her brother. We had a fabulous Saturday at Open U at the Guthrie, with a chance to enjoy the beautiful day in the parks along the downtown riverfront.
RECIPE OF THE WEEK
Whenever our Breakfast Club gets together we always eat well, and a couple weeks ago was no exception. This recipe from Southern Living was a treat thanks to Kay and Mary.
BLT SALAD with Buttermilk-Parmesan Dressing and Buttery Croutons
- 2 1/2 cups cubed white bread
- 3 tablespoons butter, melted
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon minced shallot
- 1/4 cup cider vinegar
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon sugar
- 12 ounces romaine lettuce hearts, chopped
- 1 1/2 pound assorted fresh tomatoes, sliced or chopped
- 6 slices bacon, cooked and chopped
- Flat-leaf parsley, chopped, for garnish
- Basil leaves, torn, for garnish
Preheat oven to 375 degrees F.
In a medium bowl, toss together the bread, melted butter, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Pleace bread cubes on baking sheet and bake in preheated over 7-8 minutes. Remove from oven and set aside to cool.
Combine shallot and vinegar in medium bowl. Let stand 5 minutes, then whisk in buttermilk, mayonnaise, Parmesan cheese, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and the sugar.
Arrange romaine lettuce hearts on a serving platter or in a large serving bowl. Top with tomato slices or chopped tomatoes and chopped bacon. Drizzle with 3 tablespoons of dressing. Add croutons and top with parsley and basil. Serve with remaining dressing on the side.
