I hate summer. I really do. I hate the heat and the sun and the bugs and the sweat. The only thing I remotely like is floating in a swimming pool–but I really hate bathing suits, so that kind of cancels it out.
It is supposed to be in the mid-80s today and I think it is going to stay that way until October.
When it’s this hot out (and you hate to see food go to waste, so you eat everything before it goes bad and consequently gain ten pounds) a salad is in order! A salad that stands alone!
This recipe appears in the McCall’s Cooking School from 1985. 2 binders. 17 chapters.
Mine is aaaalllmost complete. I think I’d have to have a third binder if I had the missing cards–both are stuffed to the gills.
I imagine it’d be pretty hard to fuck up these recipes because of the step by step directions with photos (I’d still fuck up pastries–I am a failure when it comes to pastries).
When I made this I was not yet dieting,
Did I mention I’m dieting? Or as they called it back in the day “reducing.”
Anyhoo, I’d definitely make a handful of modifications if I were making it today–less mayo, turkey bacon, skim milk, the usual.
But the end result, as McCalls intended, was delicious.
For reducing purposes, I’d also get rid of those black olives, which are not in the original recipe. I just really like black olives.
This Russian dressing was my jam and I plan on making it again. I think I can lighten it up.
That, as they say, is that!
Stay cool, kittens—and dry! OMG the weather in the midwest. Climate change is real. Deal with it. Adapt or die, amiright?
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