A Really Bad Salad

     Page Sixty-Five.
     Yesterday, I went to dinner with my sister at one of Cleveland oldest and most well known delicatessens. I wasn't real hungry so I just ordered some French Fries and a side salad. I was quite disappointed in the salad. It was a small bowl filled with a handful of light green iceberg lettuce, one small slice of soft tomato, two thin slices of peeled cucumber and a very light sprinkling of shredded carrot. It was $3.50. In who's dreams is that a good value and who even serves a boring, non-nutritious salad like that anymore?
     I don't know about anywhere else, but in the restaurants where I typically eat, here in Cleveland, Ohio, that type of salad hasn't been served in at least a decade and a half. Perhaps the fault is mine in that I naturally gravitate toward places that serve more interesting salads. But really, comparable delis in Cleveland don't even serve that type of plate anymore. My sister noticed it too and she eats out a lot.
     I almost could give them the benefit of the doubt and say it was a cost cutting thing. But romaine lettuce is no more money than iceberg anymore, two teaspoons of shredded carrots can't cost too much more than one teaspoon, a couple of grape tomatoes might increase the cost a touch but not a lot, a couple of slices of onion would've been nice, unpeeled cucumber has much needed fiber and doesn't increase cost at all and a very light sprinkling of nuts or dried berries might increase cost by $.25.
     While eating the salad, I said, "I would've loved this salad when I was ten years old. Perhaps that's specifically what they're trying to do: create a salad for a very unsophisticated palate. Who knows? And, again, this is a very well known deli here. They do a BIG business. Perhaps that's it. Maybe they figure, "why mess with success?" All I can tell you is, I'm never getting their salads ever again. (I should really write them a letter and let them know my concerns. But, who knows if I will?)  

On Making Chicken Pot Pie.

     Page Fifty-Seven.
     Way back on page fifty-two, I talked about Chicken Pot Pie.I implied that it's an ordeal and complicated to make. Believe it or not, it really isn't. In fact during the last few blogs, I have taught you how to do it, I just didn't tell you that I was teaching how to make Chicken Pot Pie because it sounds so intimidating.
     On page fifty-three, I instructed how to make the chicken; on fifty-four, the vegetables; on fifty-six, the sauce; and on fifty-two the crust. All of those recipes fit neatly together to make one casserole which feeds about eight people. While the chicken is in the oven, make the veggies. When both of those are finished, make the sauce, then put all that stuff into a large baking dish. Finish with the crust. Finally, put everything in the oven, 425 F. for 20-25 minutes or until the crust is light brown and the filling is bubbly. This is one of the most comforting foods in the history of comfort foods. And most kids will eat it. It is not low fat, but it is high protein and full of vegetables. Serve this with a green salad on the side and you have a very satisfying meal. Bone Appetite!