A Very Julia Salad

Okay, folks. For those of you who know me. I've mastered a simple salad, well sometimes varies, but I must say everybody really likes my salads. I can hear my friend, Shifie, rootin' in the background.

In good ol' college days, I used to mix up some sweet and savory together. With the influences from the likes of Intermezzo and other fantastic local joints in Berkeley, I have to have delicious and affordable salads. No ICEBERG!!!! Please! I'm ruined folks. Can't stand restaurants that serve salads w/ iceberg. Hmmm! You call that a salad?

Okay, okay sorry the food snob awakes. To give some credit, Tally has Olive Garden and Cody's that offer decent salad dressing to accompany the iceberg riven salads they serve.

Sniff. Sniff. I miss you Bay Area.

Thankfully, I can make decent ones. And I can still buy Brianna's dressings at Publix. I had plenty of practice during my Berk-town years, because I made salad weekly for my Christian home meetings. Hsu's small group, I miss you dearly!! Like, one time I made a humungous bowl for maybe 25 servings.

Can't forget about that one w/ an episode that went along w/ it. One guy said, "Why didn't you make more?" I for one found it as a compliment, and my very strong feminist of a pal (you know who you are chika ;] ) next to me snapped back at him and said, "That was rude." My nervous self, giggled away to end the conversation. Awkward. But funny looking back.

The recipe was something like this:

• Mixed greens (from Berkeley Bowl)
• Torn pieces of green leaf or red lettuce
• Sliced carrots
• Diced tomatoes
• Sliced red onion
• Dried cranberries
• Diced mangoes
• Diced apples
• Sliced cucumbers
• Candied walnuts or pecans
• The best part (served on the side): Brianna's Poppy Seed Dressing

Note: I always served dressing on the side, w/ other options like Balsamic Vinaigrette. Sorry folks, I'm not a huge Ranch dressing fan.

Yes, more on the sweet side but balances out w/ all the greens and creamy dressing. No photo of that, but I have a special feature of my recent salad.

My friend has always described my salads, "A Very Julia Salad." Here is one simple one. I don't have names for these things. I just toss together what I like. May I add, this was strongly influenced by one of my closest friends, Di, best Asian cook I know. Her salad will be featured soon. ;)

Pardon the photography. I'm saving up for an awesome cam.

Ingredients:

•  Mixed greens (pre-washed from Costco)
• Sliced cucumbers
• Sliced carrots
• Canned sweet corn drained
• Sliced red onion
• Crumbled Feta
• Dressing: Blush Wine Vinaigrette (I could drink this)

Did I say, "I could drink this?" Because it's sooo true.

Saturday Brunch at the Holly's

Sporting an apron I made in Home Ec during 8th grade. Yes, I did sew it.

That morning, I took an early practice drive session with the hubby's car. I say practice because I never really drove a stick shift well enough until this week. Too many discouraging stall episodes during high school. Plus, my parents lent me automatics all the time. But, now that I get the hang of it, gotta say it was soooo much fun. Then, after taking a quick one-hour workout at the gym I arrived at my house, screaming kids in the background, to pop my blueberry french toast into the oven. While that baked, I cooked all my favorite meats on my electric stove top. Oh, gas stove tops how I miss thee. It's quite tricky to get the right temp for electric.

I hate posting pics and vids of myself, but I guess it comes with blog territory. I just have to share this part of my life, which I often forget...that I love to cook. I say I forget because it's become a chore, when I have to do it every single week. But, if it's something I love to cook, then I love cooking. Especially huge brunches. I love to feed people I care about, especially with delicious food. The big hit for the morning was, as always, the overnight blueberry french toast. A church friend of mine, back in Long Beach, had us over quite often. One morning before a day trip to hike Mt. Baldey, she fed us this. It was love at first bite. I have to make this again.

Fresh from the oven. Overnight Blueberry French Toast via allrecipes.com

The best part is the homemade syrup recipe that goes with it. I've made it plenty of times and it hasn't failed. You can't go wrong w/ cream cheese bits, blueberries, crispy toast soaked with syrupy egg and milk batter. No siree. While that baked in the oven, my stove top was free to cook all the lovely meats below.

Polska Kielbasa by Hillshire Farms.

Country Sausage (Left) and Bacon cut in half for the kiddos (Right)

The only thing we didn't feature photo wise, was my hubby's perfect scrambled eggs. Bummer. And a bowl of strawberries. Juices galore. I must have my Dole Pineapple combo w/ meat.

Filipino Brunch

During my Daly City/junior high years, my parents took in my Lolo Tony, two uncles, aunt, and four cousins into our humble abode. Somehow all thirteen of us managed to survive in a tiny urban home without killing each other. I cherish those Saturday mornings, when my mother, uncle & aunt spent the time to cook us a huge brunch. Fried eggs in bacon grease. Hillshire sausage w/ a side of white rice. Toast. Longanisa (filipino sausage). Tocino or sweetened pork strips. Tapas (freshly fried beef jerky) w/ diced tomatoes & green onions. Fried saba banana sprinkled w/ sugar. Pancakes. Maybe once in a while something healthy like fresh fruit.

I could go on, but it was always a big feast. I just want to give a shout out to them. Thanks, you've taught me how to cook and eat well. I wish I could return the favor. Alas, we're on a different coast, so I'll have Tally friends over in the meantime.

 

Brunch for a Crowd @ 10:00

This is what I typically do, so here are a few tips on how to host a brunch for up to 12-15. Prep the night before, which takes me an hour. The morning of, I try to start gathering everything 2 hours prior to serving. Don't forget I have 3 kids, the youngest literally climbs the oven drawer to take a peak of the stove top. It depends on what it is, sometimes I'll overdo myself and spend more than 2 hours. Eeeek. The breakfast featured above took me an hour plus to get everything on the table. I wasn't quite on time but thankfully friends showed up at the right time. ;)

1) Overnight recipes are a must. Saves you time and stress cooking at the stove.

2) Pancakes - Prep dry ingredients in a separate bowl from wet ingredients night before. All you have to do that morning is mix and cook. Use electric skillets to cook pancakes and meats simultaneously on the stove top. Also, electric skillets can cook up to 8 pancakes per batch, which saves you uber minutes. I would cook these first while something bakes and then when the oven is free. Set the temp to warm setting (200 degrees) and keep pancakes in there.

3) Meat - Most meats are really quick, however it gets intense if you've got a lot of bacon left to fry and guests come knocking at your door. Most people are happy to eat that room temp, but if you do meats in your second to the last round of cooking you can always pop them in the warm oven.

4) Eggs - Last of all. I believe these dry easily so it's best to finish these last to serve warm and fresh. For scrambled, you can do 2 batches of a dozen eggs to serve just the right amount on the side. I just have to have eggs w/ any breakfast meat.

5) Fruit - Cut it up the night before. All you have to do that morning is set it out on the table. Or serve fresh fruit uncut. Strawberries. Blueberries. Bananas. Whatever is in season.

Hope that helps ya'll. I hope to host another brunch in the near future.