Saturday, March 28, 2020

original 1905 salad

We recently ate at the Columbia Restaurant in 
St. Augustine, FL and ordered the most delicious salad.
Here is our version . . .


Columbia Restaurant’s Original “1905” Salad
{slightly adapted}

What you need
4 cups iceberg or romaine lettuce,
broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into pieces
½ cup baked ham, julienned 2" × ⅛" (5.5 oz)
½ cup Swiss cheese, julienned 2" × ⅛" (3 oz)
½ cup pimiento-stuffed green Spanish olives
¼ cup Romano or Parmesan cheese, grated



What to do
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing and toss well.  Sprinkle Romano or Parmesan cheese on top.  Serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1 tablespoon white wine vinegar
1 tablespoon Worcestershire Sauce
juice of 1/2 lemon
Salt and pepper to taste

Salad Dressing Preparation
Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar and lemon juice, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare a few hours ahead of time.

Sunday, February 16, 2020

leisure house

We see the most beautiful sunsets at our Leisure House.


{a neighbor took this photo of our winter home}

Tuesday, February 4, 2020

pad thai

Our daughter and her family lived in Cambodia for six years.  
She makes the best Pad Thai but doesn't use a recipe.
I have tried to recreate it here  . . . . .



Pad Thai
2-3 Servings

What you need
4 oz dry Wide Lo Mein Noodles or Rice Noodles
2 tablespoons canola oil
8 oz boneless skinless chicken breast cut into bit size pieces
1 medium onion, cut into strips
1 small yellow bell pepper, cut into strips 
1 small red bell pepper, cut into strips
4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts
1 lime cut into wedges

Optional
Sliced Scallions 
Siracha Sauce
Cilantro Leaves

What you do
Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. 


Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.


Add the chicken, noodles and sauce to the pan, toss to coat evenly.




Serve, garnished with the peanuts and lime wedges 


Offer Scallions, Cilantro and Sriracha as toppings.



Recipe to copy and paste without photos . . . . 

Pad Thai
2-3 Servings

What you need
4 oz dry Wide Lo Mein Noodles or Rice Noodles
2 tablespoons canola oil
8 oz boneless skinless chicken breast cut into bit size pieces
1 medium onion, cut into strips
1 small yellow bell pepper, cut into strips 
1 small red bell pepper, cut into strips
4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts
1 lime cut into wedges

Optional
Sliced Scallions 
Sriracha Sauce
Cilantro Leaves

What you do
Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly. 

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.