I am not a big salad eater. I think it is partially because cleaning and chopping lettuce is one of my least favorite things to do in the kitchen. However, I always enjoy a good Caesar salad.

We have been making the Caesar salad recipe in this post for years. We found the original on Cooks.com after Nick’s dad lost “the steak book” which contained a great recipe that he had been using.

The original recipe has been adapted over time to fit our tastes. I think it makes one of the best, if not the best, Caesar salad I have ever had. Geoff recently said that the one thing he hates about this dressing is that it ruins all other Caesar dressings for him. It has a great spiciness from the garlic with just a hint of anchovy and a light yet creamy texture from the cheese and coddled egg. The homemade croutons, which are a Nick original, really round out the salad nicely (and yes Greg, Nick is a master of toast in many forms).

There are different schools of thought on how a Caesar salad dressing should be made, and if you are interested in reading about them and the origin of Caesar salad, you should check out Nick’s article here.

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An ongoing debate exists in the culinary world as to the history of (and to an extent the ingredients of) Caesar salad. It really isn’t all that surprising, considering the subject matter is as prominent as it is ubiquitous. You can find the “authentic” Caesar salad recipe that we use here. The first popular theory starts us off in 1903 Chicago.

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In my house we call these muffins, probably because if we called them cupcakes it would be harder to justify eating them for breakfast pretty much everyday. However, technically I guess they are cupcakes.

This is a great recipe because it is low fat, quick and easy to make, and they freeze really well. It takes only about 10 minutes to prepare and they bake for about 25 minutes. I found this recipe on Food Fit a while ago and have been making them ever since.

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From the title you have probably already assumed that this bread recipe requires no particular baking skills or equipment. I have made this Italian Bread many times with great success. There is no kneading, no bread machine, no mixer - just flour, water, yeast, salt and little elbow grease for mixing.

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This week’s Craving Ellie in my Belly is Sesame Teriyaki Chicken Thighs and was chosen by Jessica of Johnstone’s Vin Blanc. Great pick Jessica!

I used a whole chicken instead of all thighs. We did the whole chicken because Nick does not eat dark meat. I love a good chicken teriyaki so I was looking forward to making this.

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Are you popular? Good looking? Affable? Adored and looked up to by your peers? Brilliant? All of the above? I know, I know, life is hard (and we have SO much in common). If you possess any or all of the aforementioned qualities, and/or your house is located conveniently in the path of your friends’ daily routine, you may find yourself in a position to be entertaining surprise guests on a fairly regular schedule. I have two rules of thumb (if you are unaware of the entomology of this phrase I highly recommend looking it up prior to your next use thereof) when hosting get togethers/meals/key parties with my friends: ALWAYS be well prepared and, in the case of a food prep fail, whomever made the egregious error is responsible for buying pizza for everyone. The second is quite colloquial but one should heed the advice of the first - plan ahead as much as possible. Ponder this, who looks sillier:

  1. A man carrying an umbrella on a sunny day
  2. A man holding a newspaper above his head as he gets soaked on a rainy day?

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