Better news -

And news it is when I finally get to a Spindrifter Spinner Guild meeting. It always seems like other things get put on the calendar and crowd it out. We had a great meeting and people brought some very cool Show and Tell items -- Do you think that I remembered to take my camera? No. We also talked a little about the Black Sheep Creamery flood victims and voted to send them $100. I was touched by the group's generosity.

I have almost two bobbins full for my project that shall not be named. I am layering grey shetland and kind of a mauve verigated combed silk that I got at the Black Sheep Gathering a couple of years ago. It is turning out really nice for my first project, and I am getting excited to get it done. (BTW, we're making plans to go to the BSG again this year - we had to miss it last year because of John's health issues. I already have a little stash of fiber that I've gotten in past years, now that I'm kind of getting into this spinning thing, it may be a dangerous place for me to be!!! All those vendors - oh, boy!)

We always have a yummy potluck - today, one lady even made potato latkas right there - I took "Reah's 3 Step Salad" - I thought I had posted the recipe before, but couldn't find it so here it is:


Reah's 3 Step Salad

1/2 cup sliced almonds
3 Tbsp. sugar

6 c. torn Romaine lettuce (I used the Fresh Express Butter Lettuce Salad – It has some baby greens in it to, so it is colorful and tasty)
1 cup sliced celery
1 can mandarin oranges, drained
3 green onions, sliced

First Step is the Dressing:
1/2 cup veg. oil
1/4 cup cider vinegar
3 Tbsp sugar
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp garlic powder

Combine all ingredients in a jar so you can shake it up really well before you put it on the salad. (BTW: if you don't normally keep dry mustard or garlic powder in your kitchen, look in the bulk foods section of your grocery store = you can generally purchase only a tablespoon or so for just a few cents rather than buying a whole can or jar of something that you'd not use in the future)

Second Step: I use a Teflon coated skillet for this part - Combine the sliced almonds and the sugar. Cook over medium heat stiring until the nuts are toasted and lightly coated with melted sugar. This takes 10 or 15 minutes - don't hurry it or your sugar will burn. Spread the coated nuts on foil to cool - break apart when cooled. (I actually double this part of the recipe so I have some extras for munching....)

Third Step: In a large salad bowl, combine the romaine, celery, onions & oranges. JUST BEFORE SERVING, top with the sugared almonds. Shake your dressing well again and pour over the salad - toss gently.

To take this to a party, combine your lettuce, onions & celery. Take the oranges, nuts & dressing separately & combine JUST BEFORE serving - otherwise, your lettuce will get limp an the sugar will melt off the nuts, and we wouldn't want that to happen.