-=> Ruth Haffly wrote to Dave Drum <=-

 RH> So many to choose from. One place in western NY had a peppercorn ranch
 RH> as their house specialty. It was ok for one salad but I'd want more
 RH> variety if I were eating there regularly. We were there for my in laws
 RH> 50th wedding anniversary celebration 25 years ago this time frame.

 DD> I like peppercorn ranch once in a while. But, like you, not a steady
 DD> diet,  Part of picking a dressing is knowing what's in the salad and
 DD> what's available to put on the salad. One place might have a bright red
 DD> "French" dressing and another a dull orange "French" dressing. One of

 RH> Unless it's an occaision where everything is pre set. When Steve was in
 RH> the Army, we attended a number of formal and informal events, dinner
 RH> included. Tables were usually set with a bowl of ranch dressing and
 RH> some other (Italian-ish?); when it was time for the meal, salads were
 RH> brought out. They were generally a tossed salad--heavy on the iceburg
 RH> lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and
 RH> julienned carrot. Nothing fancy; the entree was the feature of the meal
 RH> unless it was June 11--the Army birthday. For that, a big cake was on
 RH> display, then first cut was with a sword.

Those pre-set salads sound like the Dole pre-bagged salads down the market.
Add your on tomatoes - which I do, as well as some sunflower kernels, or,
if I have them (seldom) pine nuts, and maybe some cheese.  I have been
known to take a tarted-up bagged salad, put it in a BIG bowl and make that
my supper.

 DD> my parent's favourite dine-out places had a "Roquefort" dressing
 DD> that actually was a Thousand Island dressing base with shaved/
 DD> shredded blue veined Gorgonzola in liberal quantities on top.
 DD> Gorgonzola is one of the very few blue-vein cheeses which can
 DD> be shredded rather than crumbled.

 RH> My parents usually went for bleu cheese, and most often it was a low
 RH> quality one. For years, Dad wasn't much of a salad eater but back in
 RH> 1974 a medical issue hospitalised my youngest sister for several months
 RH> about 75 miles away from home. Mom and Dad went to see her about every
 RH> other day, usually having supper out. Dad ate enough salads (free, with
 RH> the meal) to begin to enjoy them. After that, they appeared on our
 RH> dinner table on an irregular basis.

One of the things I like about the local truck-stop's restaurant is that
any non-breakfast meal you order comes with a chice of one of the soups
of the day (they always have two except Sunday - when it's Creamy Chicken
Rice soup only) or you can take a "side salad" with lettuce, shredded 
carrot, some sliced or diced tomato and a couple nice slices of cucumber.
Even a burger & fries comes w/that choice.

 DD>      88

 DD> Never did a Mickey D's on the road. And darned seldom at home. Other
 DD> than their fries the rest of the menu can be bettered at any number of
 DD> different fats food places. Even Burger Whop is better than MdC's.
 DD> (talk about damning w/faint praise Bv)=).

 RH> I had no choice on the trips arrainged by the FH hospital. The shuttle
 RH> was easier for us so Steve wouldn't have to take off from work. I think
 RH> once or twice we both had appointments up at Beaumont (Fort Bliss
 RH> hospital) so we both rode the shuttle.

 DD> I like a few Korean dishes. But on the most part I prefer one of the
 DD> Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
 DD> is alright. But lets not get stupid about it.  Bv)=

 RH> I'll go for either Korean or Chinese. Got introduced to the former thru
 RH> a neighbor and the Army, picked up on Chinese just by trying it now and
 RH> then over the years. I don't do the super hot Thai, also has to have no
 RH> coconut or (if we're splitting a dish) cilantro. Limits the choices but
 RH> we've had some good dishes over the years.

Most of the Thai places here (we have several) offer mild, medium, or hot
heat levels. If it's a new-to-me venue I start with the medium heat then
adjust up or down on future visits.

 DD> I know you're not a fan of soap weed. I don't care for dishes
 DD> overloaded with it. But some things need a bit to taste "right".
 DD> What's with the no coconut? Allergies or just dislike?

 RH> Same as peanut butter, just a dislike. Also dislike coffee, would
 RH> rather have a cuppa tea any day.

Good thing I like peanut butter - some evenings my suppet is a couple of
pairs of Ritz crackers with a nice dollop of crunchy peanut butter.

Have you tried Nutella? It's sort-of a UK nut butter made with hazelnuts.
And often has chocolate in it ... at least what I've seen around here.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: S'mores Crescent Rolls
 Categories: Five, Breds, Nuts, Snacks, Chocolate
      Yield: 8 servings

      8 oz Tube refrigerated crescent
           - rolls
    1/4 c  Nutella; divided
      2    Whole graham crackers;
           - broken up
      2 tb Milk chocolate chips
    2/3 c  Miniature marshmallows

  Set oven @ 375oF/190oC.

  Unroll crescent dough; separate into 8 triangles.
  Place 1 teaspoon Nutella at the wide end of each
  triangle; sprinkle with graham crackers, chocolate chips
  and marshmallows. Roll up and place on ungreased baking
  sheets, point side down; curve to form crescents. Bake
  until golden brown, 9-11 minutes.

  In a microwave, warm remaining Nutella to reach a
  drizzling consistency; spoon over rolls. Serve warm.

  Cathy Trochelman, Brookfield, Wisconsin

  Makes: 8 S'mores

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

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