Every summer, we rent a house in Cape Cod for a week for a family reunion with my husband’s family. With a whole family of foodies, our traditions run the food gamut from the very NOT lo-co joy of Liam’s onion rings (must be scored within 24 hours of arriving on Cape) and the Chocolate Sparrow (thank goodness they do not exist at home) to the also-not-lo-co family dinners we take turns hosting.
There are now 3 home-hosted family dinners in one week: first is the lobster & rib dinner at my in-laws (one brother-in-law has ribs flown in from Montgomery’s in Cincinnati –
Salad is a smart lo-co choice: lettuce offers important cholesterol-lowering fiber and it can be topped with fresh vegetables and topped off with the crunch of cholesterol-lowering almonds.
The problem is – I have never liked salad.
But I’m warming to it.
The reasons I dislike(d) salad are many. First and most important, as I’ve posted before, I like my meals hot – and no matter what you do to salad, hot it’s not. Though, topping a salad with strips of hot grilled chicken – or fish – does make it a tad more enticing as a meal.