Thank You!

First things first! Girlichef passed on an award to me recently, and its the cutest award. One of her children a few months back picked my name out of a hat to win a sample of Sea Salt. Purple sea salt at that! Hints of Merlot, and a sister who loves purple I thought I would save it for my trip to Texas, but one day I found myself with no salt in the house, and no time to stop at the market. Well, you can guess what happened. Sorry Donna! I did not use it all, but let me tell you, the baked potatoes were delish with this salt! Thanks Girlichef for both of these wonderful things you have passed on to me...
















Next Ricardo @ Rico Cafe has passed on a questionnaire for some of us to answer. Rico here are my answers, and more...

Diamonds or pearls?
Give me the oysters and keep the pearl!

What is the last film you saw?
I have not gone to a movie in a long time, I read books, write, or fish...

Your favorite series?
I DVR Trueblood, Phyc, Monk, and a few others...

What kind of breakfast do you have usually?
Water and a piece of cranberry-walnut rustic bread, or gluten-free bread

Second given name?
Ann

Which kind of food can't you stand?
liver

Favorite name (at the moment)?
E; which is short for Exciting

Which car do you drive?
Catering Van

Which trait or character don't you like?
negative people

Favorite clothes?
Any nice comfortable ones, (preferred materials, cotton and linen) Same as Rico, so I know if we visited him, and our luggage was lost; then they would have extra clothes for us, lol

If you could take the airplane to go somewhere, where would you go?
Brazil. -I am there Rico; when are we going?

Where would you want to live when you are retired?
Where my grand kids are one day!

Which birthday do you remember the most?
Two more years I will be fifty, so start planning my party ya'll!

Your birthday?
June 16th

If you were a color, which one would you be?
Burnt Orange

Chocolate or vanilla?
depends on what the dessert is!

Coffee or tea?
Irish Coffee

The last person you had on the phone?
My sweetie, no car repair; sweetie soon...

Sweet or savory?
both...can't choose really. -I think they go well together!

The day of the week you prefer?
The day I get to cook...














Now we are suppose to pass it on, so I am passing it on too...


Tangle Noodle
Sam @ My Carolina Kitchen
Ginger
Reggie Girl
Patty

and Rico, because sometimes a man just has to try one of for size and support now and then!

Everybody have a great weekend, and thanks for all of you that follow me...and go check out all the other great blogs out there! I have to ask someone to forgive me out there...I had an another award passed to me, but I get busy and forget, so sorry if I have forgotten someone! -Elizabeth

Green Goddess Caesar Tacos & Award Thank You

Our 'Green Theme' last week made me think of an old familiar salad dressing. Mean and Green. Now I do not buy bottle dressings anymore, because we might use them once and then they sit until they just fall out of the refrigerator door. On occasion I might use it as a marinade for grilling, but otherwise who knows how long it will sit. Oil, vinegar, seasonings or fresh made is the best!

Doing some research I found two claims to fame for 'Green Goddess' dressing...the first giving credit to an article written in 1948, "The California Cookbook", by Genevieve Callahan, and from a play titled "The Green Goddess" , and attributed to the English actor in 1923, George Arliss.














'I used a classic Caesar recipe and added tarragon, and avocado...he reigns supreme'

Finding that the original recipe included anchovies was quite surprising to me. I like anchovies on occasion now, but as a youngster I would have gagged at the thought of bait in my food. Green was not a color I steered towards either, but I loved it! What does give it that green tinge anyway...tarragon, avocado, or fresh herbs I read about?

Lets give it a try and see! I wanted to put it up against its bottled successor, Seven Seas in the 1970's, but I could not find any (you can buy online); which they do not make but in small quantities and can be found on occasion. As a kid I was often out ruled on the 'dressing in the cart' by the other six in my family and had to eat French dressing regularly.


















If you research the subject yourself you might also think, "This recipe sounds similar to Caesar dressing"... In Dallas for years we had an annual contest called 'The Caesar Salad Contest' for local chefs to enter and the public would come, taste and vote for the winner. This was my inspiration for the contest, but rolled as a cone with an heirloom tomato confit on top. I have used grilled chicken too.















'On wax paper or a Sil-pat you sprinkle 4 " rounds of parm, asiago, and romano cheese in a 350 degree oven till melts and browns on edge...remove'















'Once out of the oven, cool for a few minutes and then you must place them over the side of a plastic bowl to fold in'

Green Goddess Salmon Taco Salad

I made these before for large crowds, and with a wine tasting up against whites. These tacos with any filling are definitely an entertaining and conversation piece. I was over at Sippity Sup the other day and I saw how Greg cooked some salmon that lay across a pillowy bed of white cream with what seemed like a green throw wrapped lovingly about it. The salmon technique was calling out to me, and let me say these tasty pieces of fish on this crunchy mixed cheese shell is great!
















'I will talk more about the rice, but it had a nice nutty flavor and I used no seasonings...I wanted the dressing and cheese to do the communicating'

THANK YOU: I want to thank Kendra @ Homegrown Housewife for thinking of me in her Vintage recipe post on Sunday. We are suppose to pass it on, and since I just did this for St. Paddy's day I will just say 'Thank You' to everyone that follows my post. My blog journey has been great, and am glad we can all share... Being able to communicate about what goes on inside our lives has come so far, and it is nice that we each can express our own views through our very own blog...










Next post I am talking rice...a language I have learned to embrace...