Monday, March 25, 2013

Canlis Salad eases the pain of detox for Mark and Lynn...


Lynn has been on a serious detox of late but somehow she manages to pull out the stops and make some great stuff that doesn't feel like we are descending into deprivation. One of our favorites is the Canlis Salad (so named for the Seattle restaurant where it originated).  This salad's flavor and heft is particularly satisfying as is the egg based dressing.  No doubt this will be part of Lynn's rotation long after our detox has ended...



CanLis Salad- INGREDIENTS

  • 2 heads of romaine, outer leaves discarded, chopped
  • 4 slices bacon, chopped
  • 1 cup cubed fresh Italian bread
  • 1 egg
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup scallions, thinly sliced
  • 3/4 cup fresh mint, roughly chopped
  • 1 tablespoon fresh oregano leaves, roughly chopped
  • 12 cherry tomatoes, halved
  • 3/4 cup freshly grated Romano cheese

PREPARATION

1.
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
2.
In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
3.
Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
4.
In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

Friday, March 22, 2013

Mark and Lynn take Jackson and Sloane to the Long Island Science Center...




Lynn and I had gone over a lot of new territory on Long Island when our grandchildren lived with us for a time recently.  In particular, we discovered seemingly ALL of the museums on Long Island.  One of them, the Long Island Science Center in Riverhead is a fly under the radar outfit with a hands on, low key vibe.  Jackson and Sloane (our grandkids) seemed to enjoy the opportunity to be playful and explore the weirdness of the place (Madagascar Cockroaches, mummy exhibits and so on) with their usual √©lan.   It snowed the day we went so this adventure went a long way toward cheering us up.

M&L

Saturday, March 16, 2013

Marylou's brings a bracing touch of New England to Mark and Lynn's NY morning....


Marylou's signature pink bag...


We were first introduced to Marylou's Coffee by our daughter who lives and works near Boston (New England is dotted with Marylou's).  The distinctive pink and black bag caught our attention but the rich, unpretentious flavor won us over.  Nothing pretentious, nothing fancy, just excellent coffee to get your day off on the right foot....

M& L

Monday, March 11, 2013

Mark and Lynn take Jackson and Sloane to the Children's Museum of the East End...

We were blown away during our recent visit to the Children's Museum of the East End in Bridgehampton, NY.  The Museum was a refreshing combination of mental stimulation, creative possibilities and physical activity and Jackson and Sloane had a great and memorable time there. 







Sunday, March 10, 2013

Del fiore in Patchogue raises the bar for Long Island Pizza Parlors....

Lynn and Sloane's lunch is interrupted by a fire on Main Street Patchogue

As a result in no small part to our visiting grandchildren, Lynn and I have re-discovered a Suffolk County Italian mainstay in Del Fiore Pizza in Patchogue, NY.   The restaurant situated on the town's busy Main Street produces consistent, high quality straightforward pizza joint fare with nice touches of sophistication (a supremely light and flavorful crust on the Meza Meza pie being one example, a beautifully constructed arugla salad being another) and creativity for those seeking more than a standard issue (but delicious) cheese or pepperoni slice.  This along with the house wine being less than 5.00 a glass you have a great, inexpensive place to satisfy youngsters fussy tastes as well as their famished grandparents. 


Monday, March 4, 2013

What Mark and Lynn are Drinking now...Darkhorse Red

Pares well with Victorian nudes...

Great juicy wine to usher out the bitter New York winter....Dark Horse is our current wine of choice...

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About Me

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I (Mark) have written for The Christian Science Monitor, Clear Magazine, Picture Magazine, Film Score Monthly, Dan's Papers, Rue Morgue, In Flight USA and a lot more publications that I can't remember.... My wife Lynn was a model with the Ford Agency and her photography has been featured in most of the publications I have written for...

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