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Dear Reader,
I'm on vacation this week, but ahead of time I've organized a Summer Fun Recipe series, along with giveaways. Enjoy today's column and the recipe that follows.
Okay, I admit it. It's hot. When friends ask me, "Suzanne, how can you stand to live in Florida in the summer?" I give them one of those, 'you must be kidding' looks and I adamantly defend my home turf.
"It doesn't really get all that hot," I assure them. "If you flew into Sarasota in the middle of July, you might notice the heat and humidity. But when you live here, you simply ease into the summer. It's just a matter of what you're used to."
But I don't know. Lately I have to change my outfit at least three times a day: go for a walk, change my clothes; water my outdoor flower pots, change my clothes; go to the market, change my clothes; even think about going outdoors, change my clothes--get the idea?
Could I have unintentionally been putting a 'wishful' spin on the truth all these years? Kind of like the last time I asked my dentist, "Is this going to hurt?" "No," he assured me, "but you might feel 'a little uncomfortable'." And the next thing I knew I was screaming "give me another shot of Novocain now!"
But I really do like living in Florida, and you have to 'root for the home team' so, "Does it get really hot in Florida?" No, but you might want to bring some extra clothes in June, July and August.
Today's recipe is a light, refreshing salad. A friend passed this recipe on to me over 30 years ago. Below is the original recipe, but personally I always double the poppy seed dressing recipe.
STRAWBERRY AND ROMAINE SALAD
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
2 cups halved fresh strawberries
Poppy Seed Dressing:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
In a skillet, over medium-low heat, cook and stir the sugar until melted and caramel in color. (About 10 minutes.) Stir in almonds until coated. Spread on foil to cool; break into small pieces. In a large bowl, combine the romaine and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Makes about 10 servings.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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