Purdyville Spinach Salad
24 cups washed, spun-dry, coarsely chopped (or torn) spinach
2 pounds thick-sliced bacon–fried, drained and crumbled
6 ounces mushrooms–sliced
12 hard boiled eggs–peeled or chopped
Wash spinach, spin dry, place in refrigerator to chill. Fry bacon until a combination of chewy and crunchy is achieved (about 10 minutes of medium-slow cooking). While bacon is cooking, clean mushrooms and thinly slice. Drain bacon on paper toweling and then crumble. Chop spinach into coarse pieces and toss spinach, bacon and mushrooms together. Top with chopped egg and serve with a sprinkle of paprika if you’re feeling fancy. Makes enough to serve 12.
That’s the basic idea, and each person adds the dressing of their choice. But last night was short notice for spinach salad, so I used only one pound of bacon and skipped the mushrooms (not sure who likes them besides me, anyway) and I threw in some sliced green onions because I needed to use them up. Feeds 12
Kathy Purdy from www.coldseasongardening.com
A little food for the Spirit . . .
In the end, this may be the most important thing about frost: Frost slows us down. In spring, it tempers our eagerness. In fall, it brings closure and rest. In our gotta-go world–where every nanosecond seems to count–slowness can be a great gift. So rather than see Jack Frost as an adversary, you could choose to greet him as a friend.