Hear that high-pitched sound not unlike a champagne glass shattering against the wall? That’s a million hearts being broken by this ass-gettin’ APHRODISIAC appetizer. The hook is that it’s baked, not deep-fried, keeping those asses slimmer and more inclined to get down later. Don’t wallow in bloated oily malaise. Bake those hearts before you break more hearts. I figured this out when I brought a platter for a playoff party. The diehard fans were crushed by the loss, but they took solace with my healthy-ish finger food. One particularly devastated, but delicious female fan got an extra dose of comforting by the chef. Soon her sorrow over her team’s seasonal demise was overshadowed by the fact I didn’t call her again. I still feel bad, but my calendar is jam-packed for the next month with more hearts to break. Next! Read the rest of this entry »
Admittedly, this salad’s title kind of blows. Not even with the steroids I scored from Manny Ramirez can I always bat 1000. But this salad neither blew nor sucked. It was totally off the hook yet totally unplanned. I found out way too late that the young lady who came over for dinner was a militant vegetarian. Something about a misdemeanor for chaining herself to a fur coat store in college. Note to self: stop picking up girls at yoga class. The killer SALMON DISH that is a shoe-in CTB was well out. But the consolation prize was she loved feta cheese. So into the fridge I went and in a moment of panic grabbed everything that looked like feta-friendly. The salad before you is whatever was in the fridge and it was awesome. My hippie crusader chained herself to my bed to protest us running out.
Total time: approximately 5 minutes
Projected cost: $6
Drinking Buddy: SLUTTY TEMPLE
1. ½ head of romaine lettuce
2. 1 tablespoon of olive oil
3. 1 pinch of herbs de Provence
4. 1 handful of kalamata olives
5. ½ lemon
6. 2 endives
7. 3 green onions chopped coarsely
8. 2 tomatoes chopped coarsely
9. 1 steamed red BEET sliced thinly
10. Steamed ASPARAGUS
11. 1 small handful of feta cheese (leave out to make vegan)
First you must prep the vegetables. Break the romaine lettuce apart every two inches and wash it all. Slice up the endives every inch or so. Also cut the asparagus every inch or so.
Combine the sliced endives, romaine lettuce, tomatoes, beets, olives, crumbled feta cheese, Herbs de Provence, olive oil, and lemon juice in a large bowl. Toss that salad like a pro.
Serve it up to even the crunchiest of guests.