BROCCOLI SALAD (MY ALL-TIME POTLUCK FAVORITE) ~ The Self-Taught Cook™

First, just let me be honest with you and tell you that I didn't cook today. But I have a good excuse. Today we drove home to Kentucky for Thanksgiving week. Since we were in a car for 14 hours, cooking was not an option. Not that I minded. We stopped for breakfast in Lake Park, Georgia for breakfast at The Farm House Restaurant. They don't seem to have a website, but they're on I-75 in front of the outlet mall. This was our second visit there, but we have only had breakfast there, so I can't give an opinion on the other meals. But I can tell you that breakfast is very good there. Last time we both had the western omelet with hash browns, and today Jorge had the pancakes and sausage links and I had the biscuits and sausage gravy. No complaints whatsoever. The gravy and biscuits tasted homemade, and if you have ever had the misfortune of eating breakfast in a fast food restaurant or just a really bad place, you know how important the word homemade is. No frozen or mix taste here. The servers are also friendly and helpful. There's a cute little gift shop attached, not too big, but a nice little selection of cookbooks, a few food items, and Georgia and Florida souvenirs.

Even though I didn't cook, I want to share my recipe for Broccoli Salad today. This is another one of those dishes that make the rounds with 15 different variations, and I have no idea where it originated. Any time I have taken it anywhere, everyone really liked it. It isn't complicated, and the most complicated part of the whole thing is standing there and frying a pound of bacon. And no, I don't do that in the microwave. I know some do, but I still prefer my cast iron skillet.

Broccoli Salad

2 bunches of fresh broccoli, washed, drained, and cut in bite size pieces

1/2 red onion, chopped in bite size pieces

small pkg. roasted and salted sun flower seeds

1/2 cup raisins

1 lb bacon, fried & chopped

1 cup mayonnaise

4 tbsp. sugar

1 tsp vinegar

Mix first five ingredients and let stand several hours in refrigerator. Mix last three ingredients and pour over salad mix.

Recipe can be adjusted to one's taste.

I usually double this recipe and the bowl always comes home empty. : ) Tomorrow, or Monday since I'm not sure if I'll have time to get on here tomorrow, I'll talk about where we stopped for lunch in Atlanta.

MUSIC TO COOK BY