February exited the scene on a Saturday this year, and it turned into a lovely late winter day. I'd hoped to work out an evening for a special salad offering, based on the signature version at a local favorite special occasion restaurant. With herbed sous vide chicken as its centerpiece, on a bed of spring mixed greens, the bowl was a tribute to the iconic spiced pecan and blue cheese salad from Ryan's Steaks, Chops, and Seafood. I offered myself an abundance of sliced cucumber and not quite enough grape tomatoes, and the sweet and sour vinaigrette was generously splashed all over.
That final day of February had a particularly enticing event late morning: a Bobby Boy Bake Shop meetup with Ericka and Jesse Morgan and their family. Ericka was one of the graduate students in my social studies education program at Wake Forest University, graduating in 2004. I hadn't seen her in about 20 years, though, and now with five kids and an incredibly busy daily life, this reunion was an understandable long time in coming. It was terrific, of course, and her kids are just marvelous.
And it was pretty nice to then come home to my own superstars:
"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.
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