Tuesday, June 09, 2009

On Meals and Mountains

Since you guys seemed to be starving for meal ideas (yeah, ouch that was bad), I will share tonight's meal with you:
I've been making cold pasta salads about once a week since it got hot, but I wanted to do something besides ham or tuna. At first I thought of a BLT pasta salad and looked that up and it does exist, but once I started thinking about bacon, I remembered something: Before Ruby Tuesday's closed, I was addicted to a broccoli salad that was always on their salad bar. One day as I was oohing and aahing over it, the bartender said, "You can make that at home. It's only four ingredients. It's broccoli, bacon, cheddar and cole slaw dressing." I added twirly pasta to make it a whole meal. I discovered that Hidden Valley Ranch makes a very good cole slaw dressing:
If you're a natural foods person you can make your own cole slaw dressing. And if you are a vegetarian, you'll need something salty to replace the bacon. Maybe a smoked stronger cheese instead of cheddar? And the broccoli is raw fresh broccoli. It was delicious and I didn't add anything else, not even salt or pepper.
I've also got some drumsticks marinading in Allende Hickory Smoke marinade to which I blended in a little olive oil. Marinade, in my mind, is supposed to have some oil in it and this did not. I'm going to grill (or barbecue as some people call "cooking out") those on Tuesday night (tonight if you're reading this during the daytime) and serve that with roasted zucchini. I have never made roasted zucchini, but it seemed like a good idea. I'm going to toss the sliced or chunked zucchini (I haven't decided that part yet) in melted butter and sprinkle with salt, pepper and herbes de Provence. I'll let you know how that turns out. I also have some parmegian reggiano in the freezer which I should probably grate over that.
And now for something completely different: After changing my mind two thousand times, I think I am going to go to my high school reunion. It just happens to fall during the time that my daughter had taken off to visit Mom in the mountains. When they bought the house by the beach in April, they decided to give up the mountain place when the lease expires in November, so this would be my one chance to visit them there and probably my last trip ever to the N.C. mountains.
The tentative plan is to fly into Raleigh/Durham on that Thursday (Aug. 6th) spend two nights with Lo, go to the reunion on Saturday with Kate as my "date," drive to the mountains on Sunday (about 4 hours), and stay until Tuesday night or Wednesday morning, then drive back to the airport. But I haven't done anything yet. We'll see.


Jazz said...

Go go go! Sounds like a lovely time, even if you have to go to the reunion...

Me, I'm not big on reunions.

Carole said...

Gee, I hardly ever made it to Ruby Tuesdays before it closed, but I still know the exact salad you're referring to. It was that good! Thanks for the recipe! I'll try it soon.

Also, I just happened to catch Bobby Flay's new grill show yesterday, and he suggests leaving your veggies really big when you put them on the grill. He cut his zucchini in half. Bobby says they're much easier to handle that way. Or did you mean roasted in the oven? For some reason I assumed you meant grilled (roasted). haha

You are ripe for new adventures and I think going on that trip with Kate sounds like a perfect idea! Yet another thing to add to things you're looking forward to in 2009. :)

xup said...

Is that broccoli completely raw or did you blanche it or something first?

geewits said...

~~I've been to most of them and usually have a good time. Since I live in Texas I never run into these people. I expect the mountains to be gorgeous and I really hope it will be cooler there. I can always use a temperature break in August!

~~Yeah, I'm going to roast them in the oven. I'm hoping the butter mught even crisp them up a bit. We still haven't made concrete plans but it's starting to sound like a fun adventure.

~~The broccoli is raw. Only the bacon and pasta were cooked (and then cooled). Cut the broccoli pieces really small and make it well in advance of eating it. I had it again for lunch today and think it was even better. Oh and I used mostly just the florets - no stems for me.

LoLa said...

I look forward to trying it. Even the word "bacon" tastes good.

geewits said...

~~You'll like it. And it's one of those things you can make any size. And yes, bacon. Mmmmmmmm.

LoLo said...

Yay! If you go I get two whole days with you!
Oh, yeah... I should be working.. but I miss checking your blog!
Love you!

Scarlet said...

I was hoping to attend my 25-year reunion, but there are no plans on Facebook or anywhere...and like the 20th, the locals will probably plan something at the last minute and we out-of-towners will get the invite a week after the event.

I'm with Jazz, "go, go, go!"

The salad with the coleslaw dressing sounds awesome...and healthy! I'll have to try it.

Jammie J. said...

Mmmm, broccoli salad does sound good right now...

Sounds like you'd enjoy the trip home... oh hell, you always enjoy the trips you take. :) Plus it'll give you something to look forward to.

geewits said...

Hey Lo!
~~I didn't know you popped in here anymore since you get all this stuff firsthand on the phone.

~~You had been talking about a reunion for a while. I thought it was happening. Make it happen!

~~Don't jinx me. I guess you forgot that I don't always enjoy the trips I take. But I certainly always give it my best.

OldOldLady Of The Hills said...

How long do you "roast" the zuccini for and do you use the regular oven or the Microwave...OR do you do it on top of the stove? It sounds and looks very yummy...!

I've only been to one of my High School Reunions---it was the 40th...And I am very glad I went, but have no need to go again...(This year is the 60th..!!! Scary!)
So...I would go if I were you....

geewits said...

~~I coated it in melted butter, sprinkled salt, pepper and herbes de provence, spread them evenly on non-stick foil, skin side down, and popped them into a 450° oven for 12-15 minutes.