Mon mari is back home; his check-up was fine but, as usual he was in too long.
They told him yesterday morning he could go home after lunch. By the time I got there he was sitting on the curb with his suitcase….. Afraid if he didn’t get out quickly they’d think of a reason to keep him another night.
Curious point: In the past 14 months he’s been in hospital a total of 10 weeks. We have never seen a bill or a statement and have absolutely no idea how much any of it cost.
Since he’s been home, almost 24 hours, he’s taken the lawnmower completely apart, repaired all the damage I’ve done and put it back together. I don’t get to play with it anymore (Oh, woe is me ;-(( )
He’s also managed to catch 5 mice, kill 2 centipedes, 1 spider and break his computer.
He asked me to clarify that last bit: he discovered that his computer has become, mysteriously, broken, whilst he was away and it was turned off. (Right.)
He also made a lovely Caesar Salad – his summer specialty (along with wielding the barbecue tongs).
Classic Caesar Salad
This is mon mari’s specialty…. From the Joy of Cooking. He has left out the raw egg – an experiment this time, and it worked fine without it. Anchovies are classic – but it’s good without them.
2 cloves garlic
1/4 cup olive oil, the good stuff
3/4 cup bread cubes, preferably cut from a bakery loaf or ‘French’ bread
3/4 tsp salt
1/4 – 1/2 tsp dry mustard
lots of black pepper
3 anchovy fillets, mashed or the equivalent in anchovy paste
1/2 tsp Worcestershire sauce
1 1/2 tbs red wine vinegar
juice from 1/2 lemon
2 tbs Parmesan, freshly grated
1 large, fresh head of Romaine lettuce none other will do
Earlier in the day or the night before: Peel garlic, cut each clove in half and put it, along with 1/4 cup olive oil, into a small glass dish or glass measuring cup. Cover with cling film and set aside to steep. When ready to use, remove and discard garlic. Or use it for something else.
The croutons: Heat 2 tbs of the garlic oil in a nonstick skillet. Add the bread cubes and sauté until golden. Remove and drain on paper towels.
The lettuce: Wash and spin-dry the Romaine. Tear it into large bite-size pieces.
The salad: Mash the anchovies in the bottom of a large salad bowl. Add the salt, pepper, mustard, Worcestershire, vinegar and remaining garlic oil and mix lightly with a fork. Squeeze the lemon half over, sprinkle with Parmesan and mix lightly again. Add the Romaine and toss well with tongs or salad forks. Add the croutons, toss a bit more and serve immediately.
In addition to the above, for the week of July 17 we have Barbecued Chicken, Grilled Shrimp, Vichyssoise, Pasta with Fresh Tomato Sauce…
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