Monday, May 09, 2005
Salad Q
Okay here's an idea.
Line up some plates on a table, cover the whole table with plates if possible. Spread out some spinach and salad greens on the plates. Provide whatever other vegetables are abound on an adjacent table. Next to that table is the grill. Once the salad is nicely heaped, approach the grill. Nicely marinaded and sizzling before you is fish, tofu, portabella mushroom, and perhaps some other grilled vegetables and meats in small salad appropriate pieces. Some hard cooked eggs, in the shell in warm water to keep them warm would be nice to peel and add to the salads.
The big finish is, of course, my favorite part. The last part of the Queue presents rows of shot glasses each containing a serving of oil, vinegar and seasoning and some large empty bowls. Pour on a dressing shooter, cover the plate with a bowl and toss until coated.
Line up some plates on a table, cover the whole table with plates if possible. Spread out some spinach and salad greens on the plates. Provide whatever other vegetables are abound on an adjacent table. Next to that table is the grill. Once the salad is nicely heaped, approach the grill. Nicely marinaded and sizzling before you is fish, tofu, portabella mushroom, and perhaps some other grilled vegetables and meats in small salad appropriate pieces. Some hard cooked eggs, in the shell in warm water to keep them warm would be nice to peel and add to the salads.
The big finish is, of course, my favorite part. The last part of the Queue presents rows of shot glasses each containing a serving of oil, vinegar and seasoning and some large empty bowls. Pour on a dressing shooter, cover the plate with a bowl and toss until coated.
