I haven’t posted in a couple of weeks. I have the excuse of vacationing in a communist wonderland, which ultimately prevented me from my weekly update.  Yet it still saddens me to think I may have let down the four people who read this blog.

This may sound like a bit of a leap to those who weren’t raised in a guilty Catholic home, but shirking my self-imposed blogging duties gave me a bit of anxiety.  Not unlike the kind Mickey Rourke’s character experienced in “The Wrestler” when he went on a coke binge, had a dodgy sexual encounter in a public restroom, and woke up a day later realising he’s missed a special dinner date with his estranged daughter.  We are both poor planners with impose control issues.

But I’m back, and I have a cobb salad recipe.

Cobb Salad

Salad

• 1/2 iceberg lettuce, finely sliced
• 5 handfuls of baby spinach
• 8 slices of cooked streaky bacon, crumbled
• 100 grams of blue cheese cut into 1 cm cubes
• 4 medium tomatoes cut into 1 cm cubes
• 2 cooked chicken breasts cut into strips
• 4 hard boiled eggs cut into 1 cm cubes
• 2 ripe avocados cut into 1 cm cubes
• 4 TBS finely chopped chives

Mustard Dressing

• 1 TBS Dijon mustard
• 2 TBS white wine vinegar
• 125 ml extra virgin olive oil
• sea salt and black pepper to taste

1. Arrange all the salad ingredients on a platter in the OCD pattern of your choosing.
2. Combine dressing ingredients and shake the bejesus out of it.  (The original recipe requires  an emulsification process to make a creamy dressing, but I did not pre-read the recipe and ended up with a fine salad dressing anyway.
3. Combine on your plate and enjoy.  This salad is great with a dollop of blue cheese or ranch dressing mixed in too.
4. At the end of the meal, take a chair and break it over your dinner companion’s head.