Chef Salad -- Vintage Bowls. Hot Temps & Yogi Berra.

We have had hot temps on the southern coast of California. Temperatures hovering around 100. Not all beaches are cool.

This has prompted the making of a Chef Salad more than one night. I couldn't make/eat without proper Googling. Might as well add a blog posting.

Historian's take on it: The salad started in the 1940s by a chef at the Ritz Carlton in NYC.  Popular as a lunch salad; it soon expanded to a full dinner salad at homes across America. Branded the complete meal salad. Cooks found a way to "clean out" their refrigerators. Typically, lettuce with ham, turkey, veggies, hard cooked eggs and a creamy dressing. Creativity abound. 

The Chef Salad was popular through the 1970s.

Vintage bowls, large, were used as an individual serving bowl. Pictured are three from that era (Germany or USA). The size not the decor were of importance.

Food Quote: You better cut the pizza in four pieces because I'm not hungry enough to eat six. 

Yogi Berra

 

Best Poached Egg maybe ever

One darn good poached egg.  I googled and found Alton Brown's, Food Network, simple directions.  Get a whirlpool going in the middle of the pot & the outcome looks like this.  When I took it out of the water with a slotted spoon, I made sure all the water dripped away.  I've had too many watery poached eggs in restaurants.  Has this happened to you?  You can find the directions online.

P.S. Find something good about every day. Today is good because I can't paint the fence; it's raining.