Adapted from a Bon Appetit recipe
I’m making calzoni for son-in-law, Chris’s birthday. While I am putting vegetables in both kinds of calzone—1, 2—I still think the meal needs more vegetable matter. A Caesar salad seems culturally appropriate for an Italian meal.
Karl’s Caesar Salad without Garlic
I had boiled a bunch of eggs for when Jan was hosting the Ethno Breakfast and there were eight eggs left over. I was planning to make deviled eggs, for Jan’s visiting friends. However, the shells were not cooperative. What do you do when your eggs—instead of being smooth and pretty—come out with big chunks missing. Egg salad was the obvious choice, one of Jan’s friends, Pat, suggested using lettuce wraps.
Karl’s Egg Salad Lettuce Wraps
Jan and Eilene are still in England So I am still cooking for one. I got tired of tongue so I froze the last of it. If you ever make tongue make sure there are enough people to eat three pounds of meat in a meal or two.
Karl’s Lamb, Oyster Mushroom,
and Romaine Stir-fry