Text 24742, 64 rader
Skriven 2015-03-09 17:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: health 338
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 ML> From what I understand, everyone's got a pre-cataract
 ML> condition. Sort of one of the weaknesses of the system.
 DS> Our eye doctor says that both of us have minor cataracts.  How serious
 DS> they are I don't know.  All I really know is that when he puts that
 DS> down, Medicare pays for the eye exam.

A silver lining, I suppose. I get doc appointments this
week, fun fun, and then I have to make arrangements for
my own pre-cataract screening (not that this condition
would make my eyesight much, if any, worse). My health
care premiums actually went down a hundred bucks, but
my co-pays used to be zero and now are considerable.

 ML> Well. Here's one that might be interesting (I could see
 ML> some people cutting the butter in half or doing what I
 ML> do - use rendered cavity fat).
 DS> Sounds like the first Chef Paul recipe I did for etoufee.  I think it
 DS> had a couple sticks of butter in it, and when done it essentially swam
 DS> to the table.

Fat is flavor, but only up to a point. When it starts
coating the tastebuds, one has to say enough is enough.
Today I made the classic spinach and mushroom salad with
hot bacon dressing, and it was pretty terrific, but Bob
and Deb keep the thermo at 65, and the hot bacon dressing,
delicious at first, started getting greasy-feeling after
sitting there during the course of the meal.

Spinach Salad with Warm Bacon Dressing
categories: salads
Yield: 4 servings

h - Bacon Dressing
5 sl bacon
1 1/2 Tb finely chopped shallot
1/2 cup red wine vinegar
2 Tb honey mustard, or more to taste
Salt and freshly ground black pepper
h - Spinach Salad
8 c fresh spinach leaves, stems removed
8 oz white button mushrooms, thinly sliced
1/2 red onion, thinly sliced

In a skillet add the bacon and cook over medium heat
until crisp. Using a slotted spoon transfer the bacon
to a paper towel lined plate to drain. Roughly chop
and set aside.

Pour off all but 2 Tb fat from the skillet. Heat the
remaining fat over medium-high heat, add the shallots
and cook for 2 min, stirring occasionally. Whisk in
the vinegar, desired amount of mustard, and salt
and pepper, to taste. Scrape the brown bits from the
bottom of the skillet, bring to a simmer, then remove
the skillet from the heat.

For the salad, in a large salad bowl, toss together the
spinach, mushrooms, bacon, and onion. Pour the dressing
over the salad and toss to combine. Serve warm.

Recipe courtesy of Paula Deen
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