Broccoli Salad

 

Broccoli Salad

My sisters are good cooks, and I returned home from my trip to Minnesota with a few new recipes.  My youngest sister contributed this broccoli salad to a family potluck.  I’ve already made it for my family here in Seattle.

Broccoli Salad

5 c broccoli florets (about 2 lbs)
10 strips bacon, crisp-cooked and crumbled
1/2 c raisins (I used craisins)
1/2 c sunflower seeds
1/4 c green onions
I also added 1/2 c chopped almonds

Toss together with dressing:
1 c mayonnaise
2 Tbsp sugar (I used 1 Tbsp)
1 Tbsp white vinegar (I used 2 Tbsp apple cider vinegar)

Refrigerate, covered, several hours before serving.  Makes 6 cups.

Bacon

 

 

An Ode to Bacon and BLTs

Bacon from the butcher shop in town

Tomaotes on my kitchen windowsill

 

Ingredients for a BLT sandwich

One of my favorite summertime meals — BLTs

Summertime means fresh tomatoes.  I miss the homegrown ones, but I find that the on-the-vine tomatoes at the supermarket are reasonable substitutes.  One of my favorite summertime meals is a bacon, lettuce, and tomato sandwich.

Song to Bacon
by Roy Blount, Jr.

Consumer groups have gone and taken
Some of the savor out of bacon.
Protein-per-penny in bacon, they say,
Equals needles-per-square-inch of hay.
Well, I know, after cooking all
That’s left to eat is mighty small
(You also get a lot of lossage
In life, romance, and country sausage),
And I will vote for making it cheaper,
Wider, longer, leaner, deeper,
But let’s not throw the baby, please,
Out with the (visual rhyme here) grease.
There’s nothing crumbles like bacon still,
And I don’t think there ever will
Be anything, what e’er you use
For meat, that chews like bacon chews.
And also:  I wish these groups would tell
Me whether they counted in the smell.
The smell of cooking’s worth $2.10 a pound —
And how ’bout the sound?