Sensation salad is a local restaurant creation from back in the late 60s/early 70s. Most restaurants around here now serve a version of it. I like to use Romaine and add julienned carrots, shredded red cabbage, sliced mushrooms, and cherry tomatoes. This is my version. Sensation Salad Dressing 1/3 cup olive oil â¨1/3 cup vegetable oil ( I use peanut) â¨3 tablespoons fresh squeezed lemon juice â¨2 teaspoons finely minced garlic few splashes of white balsamic vinegar 1 teaspoon sugar⨠1/2 cup (or more) grated Pecornio Romano cheese fresh ground pepper â¨Whisk. Keeps well in the fridge. Here is a link that might be useful: Sensation Salad

What, no one is eating? Well, we are! We went to Elery's family Christmas, where we ate well. His daughter brought macaroni and cheese, youngest son brought raw vegetables and a crockpot full of loaded mashed potatoes. His middle son provided broccoli with cheese, some au gratin potatoes and a big dish full of sweet and sour meatballs. Elery and I brought a stuffed turkey roll, pork tenderloin Wellington stuffed with dried apples (yes, I've been watching Alton Brown again, LOL), and "bacon sushi", which is a bacon weave covered with a layer of seasoned grassfed ground beef and rolled with cheese in the center, then smoked. I made cookies and fudge and we took a roll of venison sausage, just in case there wasn't enough meat. (grin) I also made sugar cookies, fudge in three flavors, a gluten free peanut butter cookie with a peanut butter cup center, some of Grandma's Chewy Molasses cookies, pecan pie bars and the white chocolate/maraschino shortbread that is a favorite of his middle son. We've had some not-so-photogenic meals too, like pizza at Madi's birthday party and a bagel with cream cheese when I took stepmom for some outpatient surgery last week, but this week I'll make something better. I promise! Annie

I replied to this yesterday, but my response seems to have gone into outerspace. The first time we had Nutella was when we lived in Germany. From the first moment we tasted it spread on toast, we were hooked and started putting it on everything we thought it might be good on. When we moved back to the Continental US, we were so disappointed not to be able to purchase Nutella for no stores carried it. Finally, after being deprived of Nutella for several years, it started being stocked in one grocery store. We were so excited and pigged out. It is still a staple that is always in my pantry to this day.

No problem! I was looking for diversity of thought! My reaction to the oats was trying to talk myself into them. :D Thank-you to you all for getting me through this. The inspiration worked! I've made both and they're soaking in wine. My replacement for my beloved chopper isn't as good, but the pecans/apple/cinnamon/wine is acceptable. I did the apricot/pear/currants/cloves/freeze dried ginger bits/wine with the concord grape, and it did make the difference for ”tastes like charoset”. While some of the currants are chopped with the rest, I added a small handful just stirred in, to plump up with wine. The tester with the apricots, cranberries/sugar, fennel seeds, cloves, cinnamon and vermouth is getting super delicious as it melds. Surprisingly so! I'm thinking it would be great on a charcuterie platter. It's not very sweet.