A lot of Nothing

Cover of Fool's Paradise

I have absolutely nothing to write about today, but decided to start typing and see what comes out. I got a new plant for my desk today. The plant ladies cut a bunch of starts from the plants around the office and tossed them in the trash. I dug them out (go ahead say it…) and put them in a really cute vase that I have filled with water. Gives a nice green feeling to my desk in addition to the lucky bamboo that I have.

I have no idea what I am making for dinner tonight – ugh – no desire to cook either.

My toe nails look like sharty! I need to repaint them.

Off to go check the holidays ---- gosh, what a boring holiday day.
Barbershop Music Appreciation Day – yuck
Embrace Your Geekness Day – eh?
Fool’s Paradise Day – what?

Yes, I said Yahoo… I hate using the other searches.

20 minutes until this work day is over …. What else can I find to ramble about today? Okay, so I have this nifty little "assistant" on my blog thingy called Zemanta and it comes up with things (suggestions if you will) about what I write about. I just learned that Fool's Paradise is a book. Wonder if the "holiday" has anything to do with the book?

Great Salad

There is no love sincerer than the love of food. -- George Bernard Shaw

Another one of my interests include cooking. I love finding new recipes and trying new things. I also make my own concoctions at times, but I don’t think that taste as good as what others tell me they do.

Over the weekend, we wanted a good salad. There is an Italian Restaurant in Northern Indiana that is known for their amazing salad. The actual recipe is a family secret, but I found this online. I made it this weekend and it is just as good as the one from the restaurant. I just had to share it with you!

p.s. don’t be afraid of the anchovies!


Casa D'angelo Salad

Ingredients
• 12 ounces iceberg lettuce
• 12 ounces romaine lettuce
• 1 red pepper, chopped
• 1 green pepper, chopped
• 4 slices bacon, cooked and crumbled
• 1 cup garlic-flavored croutons
• ½ cup parmesan cheese, shredded
• ½ cup mozzarella cheese, shredded
• 3 anchovies
• ½ cup red wine vinegar
• ½ teaspoon oregano
• ¾ teaspoon pepper
• ¾ teaspoon salt
• 1 garlic clove, minced
• 1 tablespoon sugar
• 2 tablespoons cornstarch
• 1 cup olive oil or vegetable oil

Directions
Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.

To prepare dressing, combine anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining parmesan cheese into blender.

Mix in blender, slowly adding 1 cup oil.

Refrigerate until ready to use.

Combine salad, croutons, and dressing, serve.