Did you know that Barbara Stanwyck ate steak for breakfast every day? And I did that today as well.
I made a salad of Boston lettuce, sliced strip steaks left over from last night, diced red beets, sliced red onion and homemade horseradish dressing. If I had an avocado laying around, I would have put that in there too. The dressing:
- 1 1/2 tablespoons sour cream
- 1 1/2 teaspoons olive oil
- 1 -2 teaspoon horseradish
- 2 teaspoons snipped chives
- 3/4 teaspoon white wine vinegar
- salt and black pepper
Directions: mix it all together and pour over your salad [Note: when I make this again, I’m not going to use sour cream. Buttermilk might be good. It was way too creamy and it took away from the horseradish/vinegar vibe I was going for. Thanks for nothing, Food Network.]
So it’s a pretty healthy breakfast when you analyze it – roughage from the lettuce, bloody meat to feed my blood*, red beets the Lithuanian health food, sour cream for strong bones, horseradish for your constitution, vinegar to boost your immune system**, freshly harvested chives from a deck pot which must be full of something – sunshine and antioxidants probably.
Also, I forgot to tell you that my current obsession is teak serveware from the 70s and so I had to avail myself of other people’s online castoffs. Behold my gorgeous Dansk JHQ salad bowl (weight: 10 tons) and the somewhat awkward salad servers the size of Bolo Bat paddles.
I tell you all this because it’s Wednesday and nothing much is happening.
* Thank you, Loretta Castorini.
** I usually get busy with the vinegar in the winter but germs know no season. It is prudent to remain vigilant.