I have been a fan of Chinese Chicken Salad since the 1980’s when I first had it. Everyone once in a while, I have all the ingredients to make it. This afternoon, Spane and I went and had a very filling lunch at Everest Burgers, so we didn’t want a heavy or big dinner. I asked him if salad would be good, and he said yes. Then I went to my pantry and saw that I had Mandarin oranges, I knew what to make.
This salad has everything but the chicken, and if you happen to have cooked chicken, you are more than welcome to add it to this salad. Make sure you have a sharp knife because you will be chopping the greens and the onion into small pieces.
You could add other fruit to this salad as well, like lychee nuts, or even cherries. I had unsweetened coconut chips which had just enough sweetness, sweetened coconut would be too powerful, so I don’t recommend it. Please choose whichever Asian salad dressing you like, we like Girard’s Asian Dressing.
We really like pork loin in our house. It’s small, and cooked correctly, tender and moist. The problem with pork is that it can dry out easily, so it is important to keep it moist, or cook it so that it retains its moisture.
I make Pork Chops with Fennel, and I wanted to do something similar with my pork loin, but still keep it moist since I was going to roast the meat.
I put all the ingredients for my crust in a small food processor, then mixed that with Panko bread crumbs. I washed my pork loin under cold running water, patted it thoroughly dry, then coated it liberally with olive oil. Coating it with the olive oil did two things:
It allowed the crust to stick to the meat.
It added a moisture that patting the meat had removed
I let the crusted roast rest in the refrigerator for a half an hour to let the crust harden and make a better moisture barrier. Knowing that it wasn’t going to be producing a lot of liquid, I put it on a rimmed baking sheet covered with foil, and cooked it in a medium oven while my Blue Cheese Risotto with Merlot was cooking. Then I let it rest for three minutes while a microwaved broccoli for our Oscar Party dinner. It was a show stopper!
Ah, the first day back at school! This year, not only does Spane get a new teacher for 5th grade, the school also gets a new Principal. I think it’s important to make a good impression. Spane is a good student, but it never hurts to grease a few palms with an appreciative gift. I already made Trinket Boxes, and special Scrunchy Bows for the gift bag, but I wanted to put something else inside. I was wrestling with myself over this, and then I remembered I had a bag of butterscotch chips that I had gotten on sale at the local supermarket. Everyone likes cookies, and if they don’t they can give them to someone who does.
These Mocha Butterscotch Cashew Cookies will be rich, so I will also be giving a plate of cookies to the front office, some to my neighbor who gives me figs and apples, some to Spane’s Lemonade Stand co-worker, and still be able to have some for Spane and I.
Cookies for the Principal, the Front Office and the Teacher
I love going to the resale shops, finding bargains, and occasionally finding something old that comes back home with me for a new life. I have a friend who had this interesting jar with a top that you would push down on and she would use it for chopping onions. I always wanted one of those, and I was lucky enough to find one recently. I also found out that they were used for chopping nuts. Well, they do a great job at both!
Spane’s First Communion was on Sunday, May 15, 2011 at the 9:30am Mass at Holy Family Catholic Community Church in Glendale, California.
When I had Spane on November 21, 2003, I started thinking about what his First Holy Communion was going to be like. When he was Baptized at Holy Family Catholic Community Church on May 17, 2007, I started counting down the days. There were 1460 days, or 3 years, 11 months, 29 days until his First Holy Communion. In case you wondered, yes, I am counting down the days until his Confirmation, which should be about 2192 days, about 6 years from now.