Hope all is well with you. Wondering how you are since your last message. Just wanted you to know cheerleaders like to cheer. Best Wishes.
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Tue, Jun 23 6:15pm · Visual Escapes and Daily Inspirations: Share Yours in COVID-19
This sounds silly but your rocks are pretty interesting. I like the colors. I grew up with a large rock garden my parents made when I was a child. Then we would collect rocks on vacation out west. Quartz, fools gold, petrified wood etc. Those were incorporated into the rock garden that held all kinds of flowers. Nice memories.
Good luck with your tests. I’ve had a couple of EMG’s, not too nice not too bad. In my case, the more pain showed my body was working good. And I had no significant long term problems. I said, bring on the pain! And everything did kinda work out. Test was OK.
I too have been mostly avoiding bacon. But with a careful diet I have been able to successfully lower my cholesterol (eat mostly veggies). So this will most likely be a once in a decade salad meal. But, by then I’ll be over 80 and say to heck with it all and have more bacon. LOL Now candy…oh my that is a bit of a different issue for me. So let us celebrate and enjoy each other’s fine comments and good wishes. And…Good luck with your pizza that sounds yummy.
Fri, May 22 2:05pm · Visual Escapes and Daily Inspirations: Share Yours in COVID-19
Thanks for sharing, gorgeous.
I don’t know how to post a link. So hope this is ok. Spinach Salad with Warm Bacon Dressing
By Jennifer Segal
This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
8 slices bacon, cut into ½-inch pieces
¼ cup finely chopped shallots, from 1 to 2 shallots
2½ tablespoons cider vinegar
1½ tablespoons honey
1½ teaspoons Dijon mustard
Heaping ¼ teaspoon salt
Several grinds fresh black pepper
6 oz (about 8 cups) baby spinach
8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
3 hard or soft boiled eggs, thinly sliced or cut into wedges
Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.