When I first spotted this salad recipe
on a site called
The Picky Cook,
I knew it fit my slinging style of cooking
because it said
‘no measuring needed’.
It is full of my favorite food groups:
three cheese tortellini, romaine lettuce, toasted pecans, feta cheese, and craisens.
First I prepared the tortellini according to the package instructions.
And then, I amazed myself.
(almost as much as thinking of the term flea marketeer)
I drizzled olive oil onto a sheet pan and cooled the tortellini , spread out on the pan.
They didn’t stick together like little concrete rocks because of the olive oil , and they weren’t touching each other.
I then toasted the pecans in a dry copper skillet
and amazed myself even more.
It worked, and I didn’t walk off, even once,
to start a new project,
or dig in a drawer.
Phenergen cough medicine with codeine (I am into my second week of bronchitis)
has my mental/fantasy synapses clicking.
I used my purple nesting bowl Daughter #1 gave me from
Sur le Table
and the fantasy tripled.
At that point, I was a French chef.
dumping carefully layering the above ingredients,
(chilled tortellini, feta cheese, romaine lettuce, toasted pecans, and craisens)
I brought out my boyfriend Paul Newman’s