“It’s the friends you can call up at 4 AM that matter.” – Marlene Dietrich
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 called ourselves the August birthday trio, and met for lunch to celebrate on the WA Frost patio for more than 20 years. This year there were only two of us, but we still met to remember Nancy. This week’s quote was given to me by Beata MANY years ago and still is posted on my bulletin board by my desk. “Friends are the siblings God never gave us.” — Jess C. Scott
RECIPE OF THE WEEK
I got this delicious recipe creation 15 years ago from good friend Beata Rydeen of the birthday trio, who is not only a fabulous hostess and cook, but also a fabulous life coach!
BEATA’S CHOP SALAD with SHRIMP
recipe by Beata Rydeen
SALAD
- 1 12-16 oz pkg. frozen, cooked shrimp, tails off
- 1 bunch asparagus, trimmed & steamed (4 min)
- 6 cups romaine lettuce, chopped
- 2 cups celery, chopped
- 2 large crisp apples, cored and chopped
- 1 cup dried cranberries, chopped
- 1 cup large grapes, cut in half
- 1 cup pecans, chopped & toasted with a bit of salt & sugar
- 6 oz. crumbled feta (or blue cheese)
Defrost the shrimp. Steam the asparagus. Toast the nuts. Chop everything else. Toss together in a large salad bowl. Just before serving, top with pecans, cheese and shrimp. Pass dressing.
DRESSING
Buy or make your own version of balsamic vinaigrette; add a couple tablespoons of orange juice. Voila!
FONTINA CROUTONS
- 1 loaf French bread, cut diagonally into 1” slices
- 2 cups grated Fontina (Italian or Danish) cheese
Put the bread slices on a baking sheet, brush or drizzle with a little olive oil. Toast until lightly golden brown. Remove from oven and top each slice with a little Fontina. Return to oven for a few more minutes until cheese is bubbly.
