Brush the Sauce

Here’s another salad recipe from my Grandma Smalley. Again, word-for-word from her. I’ve tried making this before and it never tastes quite as good.

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I used to shred the carrots but it took so long. I started dumping chunks of them into the food processor and chopping them – not too fine, but it’s much quicker. If I do it that way, I try to remember to dump the peanuts in first and get them chopped up a little, then add the carrot chunks and process to the size you want it. Then add however many raisins you want.

Dress with mayo, with a little sugar and thinned with milk. (If you don’t use salted peanuts you’ll probably need to add some salt)

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Source: Grandma Smalley, 7-20-2010

Modified Arnold Palmer

Bread Truck

Book and Apple for Breakfast

The Awl is back again with How to Cook Bolognese Sauce. I really wish they’d start a cook book.

you are REQUIRED BY ME to be using a 28 ounce can (or cans) of whole, peeled San Marzano tomatoes. In this matter there can be no dispute. If you find yourself unable or unwilling to use San Marzano tomatoes I refuse to allow you to make my Bolognese. Seriously. Get out of the kitchen and go take a good, hard look at yourself in the mirror.

Fried Bologna | G&R Tavern – Waldo, OH

Cha Siu Bao

Grilling Tip: Buy Cedar Planks at the Hardware Store

Wondering how to stretch your money a bit at the grocery? Follow this little primer on eating like Puerto Ricans. Almost as good as how to cook a f#$%ing steak. And, it makes sense as well. Quick notes: black beans and rice and PORK SHOULDER.

Add a pinch of Cayenne pepper so you remember that you have a set of cojones