Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
One of the cool things about having a garden is having a steady supply of fresh produce.
Like this freshly-picked bib lettuce-
Or the giant tote of tender fresh spinach I picked this morning.
Here is a recipe that has always drawn rave reviews and will compliment your spinach or lettuce salad-
Hot Salad Dressing
1 package Nueske's bacon
6T bacon grease
3 egg yolks
6T sour cream
1/2 t salt
Cut bacon into small squares and cook. Drain, reserving 6 tablespoons of bacon grease. Add the vinegar to the grease and cool. Add water to the egg yolk and whisk in the flour. Add this mixture to the pan combining the bacon and bacon grease with vinegar. Cook on medium heat, stirring constantly, until the mixture thickens. Add cream, salt and sugar and bring to a boil. Pour over lettuce and serve at once.
Note: This dressing can be reheated so it can be prepared in-advance and used for several salads. Simply reheat in the microwave.
Tonight I am going to serve this over a giant bowl of that spinach with a side of grilled venison medallions. And wash it down with a California Merlot.