It’s going to be a joyful Sunday evening if dear friend and fellow UNC alum Kelly is swinging by for a spot of grub and hanging out. Of course, he caught me minding my morning weigh-ins during this frantic in-between of holidays: the gaudy culinary indulgence of Thanksgiving, and the sweets and treats of Christmas—and that meant it was a tempered menu. Roasted spiced salmon was the key feature, and we used it to top fancied-up salads that were adorned with spiced sugared pecans, grape tomatoes, blue cheese or goat cheese, and a long-loved special sweet-and-sour vinaigrette. We did still manage a dessert—more about that in tomorrow’s blog post.
And here’s a brief word to offer credit where it’s due: those salad stylings are inspired by memories of one I’d regularly enjoy at the local special celebration restaurant, Ryan’s Steaks and Seafood. I first went there in 1987 or 1988, and it's been the place for marking good times with friends and loved ones, including the night I closed on and took possession of this fine old Roediger House!
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