This place is the epitome of see and be seen, fashion, and cool (and it’s really expensive). My usual two dollar magnet cost six (that sounds real pathetic, I swear I have a life), and a cup of coffee is 5 euro’s (I guess they are on par with Starbucks). I ran in to an old crew mate who I had not seen since he crushed his foot with the anchor years ago, and had to be airlifted for surgery and rehab. On to happier stories, I think I have decided to spend my 5 day break in the Italian Riviera. Contemplated French Countryside and Alps up to Geneva, still not 100% certain, it starts Sunday, so I guess I better figure it out. We also just found out that the owner of the boat canceled his trip in late September, so my season will be finished up earlier than I thought. No time to write a recipe so I will post one of Debbie Moore’s, who turned out to be a real life saver for me this season, thanks Debbie! She says that this is not low-fat, but if you cut out the bacon, or used Turkey Bacon, and used lowfat mayonnaise, it wouldn’t be so bad. I could tell this one’s a winner.
Broccoli Salad-this is NOT low-fat!
Large broccoli head-cut into small florets
1 cup diced celery
1/2 cup diced onion (sweet type-like Vidalia)
1 cup slivered almonds
1 cup roasted sunflower seeds
1 cup raisins
1 cup seedless red grapes-whole
1 lb. bacon-cooked crispy and crumbled
1 cup mayonnaise
1/2 cup sugar
3 tblsps. Vinegar
Mix first 7 ingredients together in large bowl-refrigerate.
Cook bacon crispy, crumble and set aside.
Mix mayonnaise, sugar and vinegar together.
Do not mix the bacon and dressing with the salad until ready to serve.
Add crumbled bacon over top and mix immediately before serving.