Friday March 20th

[Far Rider]

Morning all . . .

47° and air isn't moving.

Yes I've had wilted salad, isn't it some leaf lettuce with some onion, bacon diced and milk heated and poured over it? I would have to look in my grandmothers cookbook published in '41 with a preface footnote saying some items that recipes call for may be in short supply due to the war.

[OL Mike]

Boiled spinach with a dash of vinegar. or, being of good German stock, some sauerkraut and sausage.
Southern poke salad and collard greens were something my grandmother made us eat.
In the 90's today and record heat this weekend.

[Margarita]

Morning. 52 degrees and (surprise!) raining.

Wilted salad at our house was salad greens, tomato, and crumbled bacon, lightly drizzled with melted bacon grease. No milk. We lived in beef country, not dairy. The first time (and last time) I saw milk used as salad dressing was when Roy's North Dakota aunt made salad dressing out of cream and sugar beaten together. His mom's family had a dairy farm. They sold the milk and had leftover cream for their own use, and they used that cream in everything from salad dressing to cooking vegetables and stews. When we moved in together, I asked him if he liked black-eyed peas and okra. He said no. Then I discovered that he'd only had the peas cooked in cream and the okra boiled. I made him a proper meal and he was instantly converted.