Sage is great with hard boiled egg, but just a tiny bit sprinkled on.

Old timers, but not my family, used to add chopped up hard boiled eggs to their cornbread stuffing.

Good to know about the Romanesco, but I've never heardof nor seen it; that could be my fault because I never look at squash, (rarely ever).

Thanks!

I tried it. It was pretty good.

Baby spinach leaves here tonight, too, with blue cheese. Must be catching But I had sliced apples on it and apple cider to drink. My gosh that is high priced this year.

I think Ill try that super one of these days, Sharon. Sounds like a great tasting healthy meal.

Great minds, Polly, about the spinach and blue cheese.

Apples are high priced, not only apple cider. Must have been the weather. I wanted to cook some apples to freeze and use during winter sort of like apple butter, but haven't found one this year that is as tart as I like.

And I think that's supposed to be bleu cheese. Hmmmm.
Great minds making the same mistake, I guess.

Love it on warm days like this was, Gloria. Somehow it loses its appeal during winter, though.
Then I want my spinach cooked.

We have apples, but no cider press. But because of the strange weather they are falling off the tree rotten. We have had quite a few, though.

Isn't the bleu French? I thought ours was blue. Maybe I better not coach Jenna.

Chelle, I've seen that Romanesco. Very odd looking. Does it taste at all like broccoli?

Either way is correct, Polly. It does come from a cheese made in France, so that's where it gets its bleu name. But either way is right.
Keep on coaching Jenna. Broaden her horizons. Maybe if she got that word she could ask the judges if they want it in French or English.

I need to look up Romanesco.

Thanks for the recipe(s) Sharon. I still make a salad with grapefruit, that you told me about years ago. A reason to think of you when I eat grapefruit!

I remember, Gloria. The thing about grapefruit is that it takes on a whole new meaning when one adds a bit of cheese or a creamy dressing with it. And it fits into a meal at any time of day. I love it.

Thanks for the recipe Sharon. Gosh it looks good just reading it!

When I make dressing I add all the ingredients, eggs and all, and then pop a little bit into the microwave to cook and taste. That way I am not eating raw eggs, can see if it is too dry, and get to taste the dressing ahead of time!

I can't wait to try your recipe, Sharon.

I guess there were no microwaves when my grandmother wrote that recipe.

Hahaha! That is true, Sharon! My Mom taught me that trick.

PollyK said:
Chelle, I've seen that Romanesco. Very odd looking. Does it taste at all like broccoli?

Hmmm, maybe. If so, it would be closer to the flavor of raw broccoli. It's a very crisp and somehow fresher-tasting squash.

There's one left to eat here, so perhaps we'll have it today and try to compare the flavors. I've been hoarding this last one but we might as well use it.
It won't get any better just sitting around on the deck.

I do, however, need to remember to get its picture for the DB first! I'm really falling behind in the picture-taking department these days; I haven't had the camera out in weeks!



[Edited to try to correct my grammer...heh, heh.]