To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
April 13, 2013
COBB SALAD WITH SMOKED SALMON .....BUNKIE RESERVATIONS FOR TWO
Let's Get Away From It All.......
The world can be a crazy place, can't it?
Perhaps, less is more. Often times, when we would ride the ferry over to the islands in Maine, we would be enveloped into the quiet, slow-pace of the island residents. Limited cars, only bicycles and golf carts were allowed. Their homes were not extravagant and often "Bunkie style!" This was my first experience in the Bunkie life....and it seems rather idyllic. This weekend, Nick and Catherine will be celebrating their first year anniversary. They have chosen a small woodland Bunkie located in the Texas Hill country. They plan to relax by the lake, go canoeing, read, and have a glass of wine by the fire pit. Now wouldn't that be a luxury? Perhaps we don't need "all this stuff" and would find happiness in a Bunkie surrounded by natures beauty.....
What a perfect fresh salad this would be to serve for dinner!
COBB SALAD WITH SMOKED SALMON 3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup minced shallots
3 T chopped fresh dill
1 T fresh lemon juice
1/2 t coarse salt
Freshly ground pepper
10 strips of bacon
1 head Boston or bibb lettuce, leaves torn into 3-inch piece
3 large hard-cooked eggs, quartered lengthwise and halved crosswise
3 ounces smoked salmon, flaked with a fork into bite-size pieces
1 avocado, pitted, peeled, and cut into 1/2-inch dice
Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces. Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.